Slow Cooker Tomato Tortellini Soup
A rich, comforting soup loaded with cheese tortellini, tomatoes, herbs, and a creamy finish. Perfect for busy weeknights.
Prep Time: 10 minutes
Cook Time: 4–6 hours
Servings: 6–8
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz / 410 g each) diced tomatoes
- 1 can (28 oz / 800 g) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 tbsp tomato paste
- 1 package (18–20 oz / 510–570 g) refrigerated cheese tortellini
- 1 cup heavy cream or half-and-half
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
Instructions
1. Add Ingredients to the Slow Cooker
Place the onion, garlic, diced tomatoes, crushed tomatoes, broth, tomato paste, basil, oregano, thyme, salt, and pepper into the slow cooker. Stir well.
2. Cook
- Low: 6 hours
- High: 3–4 hours
3. Add Tortellini
About 30 minutes before serving, stir in the cheese tortellini.
4. Finish the Soup
When the tortellini are tender:
- Stir in the cream
- Add the spinach
- Mix in the Parmesan cheese
Cook for another 5–10 minutes until the spinach wilts.
Serving Suggestions
Serve with:
- Garlic Bread
- Caesar Salad
- Focaccia
Garnish with extra Parmesan, fresh basil, and cracked black pepper.
Tips
- For a lighter version, use half-and-half instead of heavy cream.
- Add cooked Italian sausage for extra protein.
- If using frozen tortellini, allow an additional 10–15 minutes of cooking time.
- Leftovers can be refrigerated for up to 3 days, though the tortellini will continue to absorb liquid.
A warm bowl of tomato tortellini soup is the perfect combination of creamy, cheesy, and comforting flavors. 🍅🧀🍲