Description
This Slow Cooker Creamy Tortellini Soup is a comforting and hearty Italian-American dish that’s perfect for busy days. Packed with tender vegetables, creamy cheese, and tender tortellini, it delivers rich flavors effortlessly by using a slow cooker, making it a convenient and delicious meal option.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery, chopped
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Liquids and Dairy
- 4 cups vegetable broth (or chicken broth)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) block cream cheese, cubed
- 1/2 cup heavy cream or half-and-half
Pasta and Greens
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
Optional Topping
- grated Parmesan cheese for serving
Instructions
- Sauté Aromatics: In a skillet over medium heat, add olive oil and sauté the diced onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer this mixture to the slow cooker.
- Add Vegetables, Herbs, and Liquids: To the slow cooker, add sliced carrots, chopped celery, dried basil, dried oregano, salt, black pepper, optional crushed red pepper flakes, vegetable or chicken broth, and diced tomatoes. Stir to combine all ingredients well.
- Add Cream Cheese: Place the cubed cream cheese on top of the mixture in the slow cooker, but do not stir it in completely. Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the vegetables are tender and the cream cheese has melted.
- Incorporate Cream Cheese: Remove the lid and stir the soup thoroughly, fully incorporating the melted cream cheese into the broth for a creamy texture.
- Add Tortellini and Spinach: Add the refrigerated cheese tortellini and chopped spinach to the slow cooker. Cover and set to cook on high for an additional 20–30 minutes until the tortellini is tender and cooked through.
- Finish with Cream: Just before serving, stir in the heavy cream or half-and-half to enrich the soup further.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve warm and enjoy.
Notes
- Frozen tortellini can be used as a substitute; add during the last 30–40 minutes of cooking instead of refrigerated.
- For a meatier version, add cooked Italian sausage or shredded rotisserie chicken to the soup before cooking.
- Leftovers can be stored in the fridge for up to 3 days; the soup may thicken when chilled. Add a splash of broth when reheating to thin it out.
