Rich, comforting, and loaded with pillowy cheese-filled pasta, Slow Cooker Creamy Tortellini Soup is the kind of cozy bowl you want waiting for you after a long day. The velvety broth, kissed with herbs and slow-simmered vegetables, wraps around every tortellini bite with creamy goodness.

This soup is perfect for chilly nights, family dinners, or meal-prep lunches that actually taste like something you’d crave. It balances convenience and flavor in one pot, leaving your kitchen smelling incredible and your taste buds completely satisfied.

Ingredients for this Slow Cooker Creamy Tortellini Soup

1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
3 carrots, peeled and chopped
3 celery stalks, chopped
1 (14.5 oz) can diced tomatoes, drained
4 cups low-sodium vegetable or chicken broth
1 teaspoon dried basil
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
1 (20 oz) package refrigerated cheese tortellini
1 cup heavy cream
½ cup grated Parmesan cheese
2 cups fresh baby spinach
Fresh parsley, chopped (for garnish)

Step 1: Sauté the Aromatics

In a skillet over medium heat, warm the olive oil. Add chopped onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until softened and fragrant. Transfer this mixture to your slow cooker.

Step 2: Add Base Ingredients

Into the slow cooker, add the diced tomatoes, broth, dried basil, Italian seasoning, crushed red pepper flakes (if using), and a generous pinch of salt and pepper. Stir to combine.

Step 3: Slow Cook to Build Flavor

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. This allows the vegetables to tenderize and the flavors to meld beautifully.

Step 4: Add Tortellini and Cream

About 30 minutes before serving, stir in the cheese tortellini, heavy cream, and Parmesan cheese. Continue cooking on HIGH until the tortellini are tender.

Step 5: Add Greens and Garnish

Right before serving, stir in the baby spinach until wilted. Taste and adjust seasoning. Ladle into bowls and sprinkle with chopped fresh parsley for a bright, herby finish.

Frequently Asked Questions

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini works well too. Just add them about 10 minutes earlier to ensure they cook through.

Can I make this soup vegetarian?

Absolutely. Use vegetable broth and make sure your tortellini doesn’t contain meat.

How can I make this soup thicker?

You can reduce the broth by ½ cup or stir in an extra tablespoon of Parmesan or a cornstarch slurry (1 tsp cornstarch + 2 tsp water).

What vegetables can I substitute?

Zucchini, bell peppers, or even chopped kale make great additions or swaps depending on your pantry.

Can I freeze this soup?

It’s best not to freeze creamy tortellini soup as the dairy can separate and the pasta may become mushy upon thawing.

Is it spicy?

Only slightly if you include the red pepper flakes. Skip them for a milder version.

Slow Cooker Creamy Tortellini Soup

Author: Lorenzo Devereaux
Total Time: 13 minute
Yield: 6 servings

Print Recipe

Description

Warm up with this irresistible Slow Cooker Creamy Tortellini Soup — a perfect blend of comfort, convenience, and creamy richness. This easy recipe is your answer to quick weeknight dinners, healthy homemade food ideas, and cozy lunch inspiration. Cheese-stuffed tortellini float in a velvety broth infused with herbs, garlic, and slow-simmered vegetables. It’s the kind of easy dinner that tastes like it took hours, but really, your slow cooker did all the work.

Instructions

Heat olive oil in a skillet and sauté onion, garlic, carrots, and celery until softened.
Transfer veggies to a slow cooker and add tomatoes, broth, herbs, and seasoning.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Stir in tortellini, heavy cream, and Parmesan; cook on HIGH for another 30 minutes.
Add spinach just before serving. Garnish with parsley and serve hot.

Prep Time: 15 minutes
Cook Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
Category: Dinner