Slow Cooker Tomato Tortellini Soup is a cozy, comforting dish that brings together tender cheese-filled tortellini, rich tomato broth, and a mix of herbs and veggies that simmer to perfection all day long. It’s the kind of soup that’s warm, filling, and just right for those chilly days when you want something easy and satisfying.
One of my favorite things about this recipe is how simple it is to throw everything into the slow cooker in the morning and come home to a delicious meal without any fuss. I like to add a sprinkle of fresh basil or a handful of spinach right before serving to brighten it up and add a fresh touch. It’s a real time-saver that still feels like a home-cooked meal.
This soup is great on its own or served with a big slice of crusty bread to soak up all that tasty tomato broth. I’ve noticed that kids and grown-ups alike love the little tortellini pockets—they make the soup feel a bit special and extra comforting. Whenever I make it, it always feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Crushed Tomatoes: These give the soup its rich, tangy base. If you want a sweeter flavor, try fire-roasted tomatoes for a smoky twist.
Broth: Vegetable or chicken broth works well. For a vegetarian version, just stick to vegetable broth. You can also use low-sodium broth to control saltiness.
Cheese Tortellini: The star of the soup! You can swap cheese tortellini with spinach tortellini or even fresh gnocchi if you like. Just watch cooking times.
Heavy Cream or Half-and-Half: This is optional but adds lovely creaminess. For a lighter option, try coconut milk or skip it altogether.
Herbs & Spices: Dried basil and oregano create classic Italian flavors. Fresh basil at the end adds a vibrant touch. If you don’t have thyme, just leave it out.
How Do I Keep Tortellini from Getting Mushy in the Slow Cooker?
Tortellini cooks fast, so it’s best to add it near the end of cooking. Here’s what I do:
- Cook the soup base (tomatoes, broth, onions, spices) fully first—about 6-8 hours on low.
- Add tortellini about 20-30 minutes before serving so it stays tender but not overcooked.
- Keep the lid on while it cooks so the pasta gets evenly tender.
- Stir gently after adding tortellini to avoid breaking them up.
- If you’re in a rush, you can cook tortellini separately and add it to bowls as you serve the soup.
This little timing trick helps keep tortellini soft and perfectly cooked every time.
Equipment You’ll Need
- Slow cooker – saves you time by cooking the soup gently all day without watching it.
- Cutting board and sharp knife – for chopping onions, garlic, and fresh herbs easily.
- Wooden spoon or heat-safe spatula – perfect for stirring ingredients without scratching your slow cooker.
- Measuring spoons – to get your spices just right every time.
- Ladle – makes serving your soup clean and easy.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for extra protein and heartiness.
- Stir in fresh spinach or kale just before serving to boost the nutrition and add color.
- Swap Parmesan for shredded mozzarella or provolone for a milder, gooey cheese flavor.
- Toss in a pinch of crushed red pepper flakes if you like a little spicy kick in your soup.
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 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme (optional)
- ¼ teaspoon crushed red pepper flakes (optional, for mild heat)
- Salt and freshly ground black pepper, to taste
Tortellini & Finishing:
- 1 (9-12 oz) package refrigerated cheese tortellini
- ½ cup heavy cream or half-and-half (optional, for creaminess)
- ¼ cup freshly grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, thinly sliced, for garnish
- Olive oil (optional, for cooking onions/garlic if desired)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, plus 6-8 hours on low (or 3-4 hours on high) in the slow cooker. In the last 20-30 minutes, you add the tortellini and let it cook until tender. It’s a simple, set-it-and-forget-it meal that’s perfect for busy days.
Step-by-Step Instructions:
1. Prepare the Soup Base:
Put the crushed tomatoes, broth, onion, garlic, dried herbs, red pepper flakes, salt, and pepper into your slow cooker. Stir everything together well so the flavors combine.
2. Slow Cook the Soup:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The onions will become soft, and the soup will develop a rich, tomato flavor.
3. Add Tortellini:
About 20-30 minutes before you want to eat, gently stir in the refrigerated cheese tortellini. Cover again and cook on high until the tortellini is tender, usually 20-30 minutes.
4. Finish the Soup:
Stir in the heavy cream or half-and-half, if you’re using it, along with the grated Parmesan. Taste and add more salt or pepper if needed. Let it warm through for another 5 minutes.
5. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with fresh basil and extra Parmesan cheese. This soup is delicious on its own or served with crusty bread or garlic bread for dipping.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can! Just be sure to add frozen tortellini towards the end of cooking and allow a few extra minutes (around 30-35 minutes) for them to cook through completely in the slow cooker.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup base a day ahead and refrigerate it. Add the tortellini and finish cooking when you’re ready to serve for the best texture.
How Should I Store Leftovers?
Store leftover soup 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 Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half, evaporated milk, or even coconut milk for a dairy-free twist. Add it at the end of cooking as directed.
