If you’re in the mood for something comforting, flavorful, and incredibly easy to put together, you’re about to fall for Slow Cooker Tomato Tortellini Soup. This is the kind of meal that lets you toss everything in the pot, let it bubble away, and rewards you with a luscious, creamy tomato broth absolutely packed with cheese-stuffed pasta, fragrant spices, and a handful of tender spinach. It’s a soul-soothing dinner that checks all the boxes for a cozy night in—and once you taste it, you’ll realize why it’s one of those recipes you just keep coming back to.

Slow Cooker Tomato Tortellini Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this soup is how it transforms humble, everyday ingredients into something truly magical. Each addition brings its own personality—think tangy tomatoes for depth, tortellini for heartiness, and a swirl of cream to bring it all together.

Olive oil: Adds richness and helps coax out the sweetest flavors from the onion and garlic at the start.
Small onion, diced: Lays down a mellow, aromatic base that gives the soup body and aroma.
Garlic, minced: Fresh garlic lifts the entire dish with its punchy, irresistible flavor.
Crushed tomatoes (28 oz can): The main event—these bring a tangy, robust tomato backbone that the rest of the soup builds upon.
Vegetable broth: Infuses the soup with extra savoriness and provides just the right consistency.
Dried basil: Offers up sweet, herby notes that complement the tomato beautifully.
Dried oregano: Adds a classic Italian essence and a touch of earthiness.
Salt: Essential for enhancing every other flavor in the pot.
Black pepper: A little warmth and a peppery bite go a long way here.
Crushed red pepper flakes (optional): Sprinkle in for gentle heat; leave out if you prefer your soup mellow.
Cheese tortellini (20 oz, refrigerated): These little pasta pillows make the soup filling and delightfully cheesy in every bite.
Half-and-half or heavy cream: Swirls in creaminess and a decadent texture that makes every spoonful dreamy.
Fresh spinach, chopped: Brightens up the soup with freshness and a pop of green color.
Grated Parmesan cheese: Melts right in at the end, adding a nutty, salty finish.

How to Make Slow Cooker Tomato Tortellini Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a skillet over medium heat. Toss in the diced onion and let it cook for about 4–5 minutes, stirring occasionally, until it softens and begins to turn translucent. Add the minced garlic and sauté for just one more minute—be careful not to let it burn, as you want that beautiful, mellow garlic flavor to infuse your entire soup.

Step 2: Load Up the Slow Cooker

Once your onion and garlic are fragrant, transfer them directly into your slow cooker. Here’s where the magic really begins! Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, black pepper, and, if you like a touch of spice, those crushed red pepper flakes. Give it a gentle stir to combine all those flavors, then cover up and set the slow cooker to either low for 4–5 hours or high for 2–3 hours.

Step 3: Add the Tortellini, Spinach, and Cream

About 30 minutes before you plan to serve, it’s time for the stars to enter the stage—stir in the cheese tortellini, your choice of half-and-half or heavy cream, and the chopped spinach. Put the lid back on and let everything cook for about 20–30 minutes, just long enough for the tortellini to become tender and the spinach to wilt. You’ll start to see the soup turn creamy and incredibly inviting.

Step 4: Stir in Parmesan and Serve

Right before you’re ready to ladle out big bowls, stir in the grated Parmesan cheese. It melts into the soup, thickening it slightly and injecting a final layer of savory goodness. Taste and adjust the seasoning if needed. Grab a spoon, serve it up hot, and soak in those cozy vibes!

How to Serve Slow Cooker Tomato Tortellini Soup

Garnishes

A sprinkle of extra Parmesan is an absolute must for topping each bowl of Slow Cooker Tomato Tortellini Soup. Some fresh basil ribbons, a little crack of fresh black pepper, or even a swirl of olive oil on top can make each serving not only prettier but even more delicious.

Side Dishes

This soup is so hearty it hardly needs anything on the side, but a thick slice of crusty bread is perfect for dipping and soaking up all that creamy tomato broth. Add a simple green salad dressed with lemony vinaigrette for a pop of freshness, or serve it with garlic breadsticks for a total comfort food experience.

Creative Ways to Present

For a fun twist, ladle your Slow Cooker Tomato Tortellini Soup into oven-safe bowls and top with a small mound of shredded mozzarella. Pop them under the broiler for a few minutes for a gooey, golden finish—almost like a cross between soup and lasagna! Or serve in small mugs for a cozy appetizer at gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Tomato Tortellini Soup keeps beautifully in the refrigerator for up to three days. Just transfer any cooled soup into an airtight container, and enjoy knowing your next meal is already sorted.

Freezing

While most of the soup components are freezer-friendly, the tortellini and cream tend to change texture after freezing. If you do plan to freeze, hold off on adding the tortellini and cream until you reheat and are ready to serve. Freeze the tomato base up to three months, then finish with pasta and cream for the best results.

Reheating

To reheat, pour the soup into a saucepan and warm gently over medium heat, stirring often. If the soup seems too thick, just add a splash of vegetable broth or cream. Microwaving individual portions also works—just cover to avoid splatters and heat until steaming.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! There’s no need to thaw frozen tortellini—just add them straight to the slow cooker during the last 30 minutes of cooking, exactly as you would with the fresh kind.

How can I add protein to this soup?

For a non-vegetarian boost, stir in cooked Italian sausage or shredded rotisserie chicken when you add the tortellini and spinach. Both are delicious and make the soup even more satisfying.

What’s the best cream to use for this recipe?

You can use either half-and-half for a lighter touch or heavy cream for extra richness. Whichever you have on hand will work beautifully in your Slow Cooker Tomato Tortellini Soup.

Can I make this soup dairy-free or vegan?

Yes! Swap the tortellini for dairy-free or vegan pasta, use a plant-based cream or unsweetened coconut milk, and leave out the Parmesan (or substitute with your favorite vegan cheese).

Should I cook the tortellini before adding it to the soup?

No need—let the tortellini cook right in the soup during the last half hour. This keeps the pasta perfectly tender and infuses it with all those savory tomato flavors.

Final Thoughts

Whether you’re feeding your family or just craving a big bowl of comfort, Slow Cooker Tomato Tortellini Soup is one of those recipes that never disappoints. It’s easy, hearty, and bursting with flavor. Give it a try on your next cozy evening—you might just discover your new favorite weeknight dinner.

Slow Cooker Tomato Tortellini Soup Recipe

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4.9 from 21 reviews

Author: admin
Total Time: 5 hours 10 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This slow cooker tomato tortellini soup is a comforting and flavorful dish perfect for a cozy night in. Packed with cheese tortellini, fresh spinach, and a creamy tomato base, this soup is easy to make and will satisfy your cravings for a hearty meal.

Ingredients

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For the Soup:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

Additional Ingredients:

1 package (20 oz) refrigerated cheese tortellini
1 cup half-and-half or heavy cream
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese

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Instructions

Sauté Onion and Garlic: In a skillet over medium heat, heat olive oil and sauté the diced onion for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
Prepare Soup Base: Transfer the onion and garlic to a slow cooker. Add the crushed tomatoes, vegetable broth, basil, oregano, salt, pepper, and red pepper flakes if using. Cover and cook on low for 4–5 hours or high for 2–3 hours.
Add Tortellini and Spinach: About 30 minutes before serving, stir in the cheese tortellini, cream, and spinach. Cover and cook until the tortellini are tender, about 20–30 minutes.
Finish and Serve: Stir in the Parmesan cheese just before serving.