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Slow Cooker Creamy Tortellini Soup

A cozy and easy slow cooker soup featuring tortellini, creamy broth, and fresh spinach, perfect for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups vegetable broth (or chicken broth) use low-sodium if planning to salt later
  • 1 can 15 oz diced tomatoes, undrained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon ground black pepper
Tortellini and Finish
  • 1 package 16 oz cheese tortellini (fresh or frozen) frozen holds up better for longer simmering
  • 2 cups fresh spinach, chopped added near the end for color and nutrients
  • 0.5 cup heavy cream (or half-and-half) for a lighter finish
  • 0.5 cup grated Parmesan cheese can use vegetarian-friendly cheese
  • to taste salt
  • fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. Dice the onion and mince the garlic.
Slow Cooking
  1. Place broth, diced tomatoes (with juices), diced onion, minced garlic, dried basil, dried oregano, and black pepper in the slow cooker. Stir to combine.
  2. Cover and cook on low for 3–4 hours or on high for 2–3 hours, until the onion is tender and flavors are melded.
Final Steps
  1. Stir in the tortellini. If using fresh tortellini, add during the last 20 minutes on high; if frozen, allow 25–30 minutes. Check for doneness — tortellini should be al dente.
  2. Stir in the chopped spinach, heavy cream (or half-and-half), and grated Parmesan. Let heat through on low for 5–10 minutes until the spinach wilts and the soup is warmed through. Taste and add salt as needed.
  3. Ladle into bowls and garnish with fresh basil or parsley and extra Parmesan, if desired.

Notes

To avoid overcooking tortellini, add it at the end. If the soup becomes too thick, thin it with extra broth or water.