Slow Cooker Tomato Tortellini Soup is a perfect mix of tangy tomato broth, tender cheese-filled tortellini, and cozy herbs that warm you up from the inside out. It’s all cooked gently in the slow cooker, which makes the flavors meld together beautifully without much fuss.
I love how easy this soup is to throw together in the morning and then come home to a ready meal that tastes like you spent hours on it. The tortellini gets perfectly soft by the end, soaking up just the right amount of tomato and broth, making every bite satisfying and comforting. It’s one of those dishes that always feels like a hug in a bowl for me.
My favorite way to enjoy this soup is with a sprinkle of fresh basil on top and a side of crusty garlic bread for dipping. It’s a simple meal but one that brings everyone to the table and makes the day feel a little brighter, especially on cool evenings. If you need a go-to cozy dinner, this Slow Cooker Tomato Tortellini Soup won’t let you down.
Key Ingredients & Substitutions
Crushed and Diced Tomatoes: These give the soup its rich tomato base. Use fire-roasted tomatoes for a smoky twist. If fresh tomatoes are on hand, try blending them for a fresher flavor.
Broth: Vegetable or chicken broth works well. Vegetable broth keeps it vegetarian. If you want more depth, use homemade broth or add a splash of red wine.
Cheese Tortellini: Fresh refrigerated tortellini cooks perfectly in the slow cooker. You can swap cheese tortellini for spinach or meat-filled types to change it up. Avoid dried pasta here, as it will get too soft.
Herbs: Dried basil, oregano, and thyme build classic Italian flavor. Fresh herbs added at the end brighten the soup. Feel free to add red pepper flakes for a touch of heat.
Spinach: Optional but adds color and nutrients. You can use fresh kale or Swiss chard instead, just chop finely so it softens well.
How Do You Add Tortellini without Overcooking It in the Slow Cooker?
Tortellini cooks quickly and can get mushy in long, slow cooking. Here’s how I handle it:
- Add the tortellini during the last 20-30 minutes of cooking on high heat.
- Keep the lid on to trap steam, ensuring even cooking.
- Check tenderness often after 20 minutes to avoid overcooking.
- If the soup cools, gently warm leftovers on the stove instead of reheating in the slow cooker to keep pasta firm.
Equipment You’ll Need
- Slow cooker – this is key for hands-off cooking and letting flavors develop slowly.
- Cutting board and knife – for chopping onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – to get your broth and spices just right.
- Wooden spoon or heat-safe spatula – perfect for stirring without scratching your slow cooker.
- Ladle – to serve your soup with ease and keep it nice and warm.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and heartiness.
- Swap cheese tortellini for spinach or mushroom tortellini to vary the filling and taste.
- Include chopped zucchini or bell peppers for more veggies and a bit of crunch.
- Sprinkle red pepper flakes or use Italian seasoning blend for a bolder, spicier flavor.
How to Make Slow Cooker Tomato Tortellini Soup
Ingredients You’ll Need:
Soup Base:
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper to taste
Main Add-Ins:
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup fresh spinach, chopped (optional)
- ¼ cup fresh basil, chopped
- ¼ cup grated Parmesan cheese, plus more for garnish
- 1 tbsp olive oil
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 6-8 hours on low (or 3-4 hours on high) cooking in the slow cooker. Add another 30 minutes at the end for cooking the tortellini and warming the spinach. It’s a great set-it-and-forget-it meal with minimal hands-on time!
Step-by-Step Instructions:
1. Mix the Soup Base:
In your slow cooker, add crushed tomatoes, diced tomatoes with their juice, vegetable broth, chopped onion, garlic, dried basil, oregano, thyme, salt, and pepper. Give it a good stir to combine all the flavors.
2. Slow Cook the Soup:
Cover and cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to blend beautifully and the onions to soften.
3. Add Tortellini and Spinach:
About 30 minutes before serving, stir in the refrigerated tortellini and chopped spinach if you like. Cover and cook on high for another 20-30 minutes until the tortellini is tender and the spinach has wilted.
4. Finish with Fresh Herbs and Cheese:
Stir in fresh chopped basil and grated Parmesan cheese. Drizzle the olive oil over the soup and give it one last gentle stir.
5. Serve and Enjoy:
Ladle the hot soup into bowls. Garnish with extra Parmesan and basil if you like. It’s delicious with slices of crusty bread or garlic bread on the side to soak up every bit!
Can I Use Frozen Tortellini Instead of Fresh?
Yes! Just make sure to add frozen tortellini during the last 30 minutes of cooking to allow it to thaw and cook through without getting mushy. Keep the slow cooker on high for best results.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup base and cook it as directed, but add the tortellini and spinach only when reheating. Store the main soup in the fridge for up to 3 days and add fresh ingredients just before serving.
How Should I Store Leftovers?
Cool the soup completely, then keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
What Can I Serve with This Soup?
This soup pairs wonderfully with crusty bread, garlic bread, or a simple green salad. They help round out the meal and are perfect for dipping into the delicious tomato broth.
