Slow Cooker Creamy Tortellini Soup

How to Make Slow Cooker Creamy Tortellini Soup

Step 1: Sauté the Vegetables

1. Heat olive oil in a skillet over medium heat.
2. Add onion and garlic, cooking 3–4 minutes until softened and fragrant. (Optional but adds extra flavor.)

Step 2: Add Ingredients to the Slow Cooker

1. Transfer sautéed onion and garlic to the slow cooker.
2. Add carrots, celery, diced tomatoes (with juices), chicken broth, basil, oregano, salt, and pepper. Stir to combine.

Step 3: Cook the Soup

1. Set slow cooker to low and cook 4–5 hours, or high for 2–3 hours, until vegetables are tender.

Step 4: Add Tortellini and Cream

1. About 30 minutes before serving, stir in tortellini and heavy cream.
2. Cook 20–30 minutes until tortellini is tender and heated through.

Step 5: Stir in Parmesan and Spinach

1. Add Parmesan cheese for extra creaminess.
2. Stir in fresh spinach (if using) until wilted. Taste and adjust seasoning as needed.

Step 6: Serve and Enjoy

1. Ladle soup into bowls and serve hot.
2. Optional: top with extra Parmesan or fresh herbs. Serve with crusty bread or a side salad.

Tips for the Best Slow Cooker Creamy Tortellini Soup

• Use Frozen Tortellini: Add frozen tortellini in the last 30 minutes—it may need a bit more time.
• Add More Veggies: Zucchini, peas, or green beans work well.
• Adjust the Cream: For lighter soup, use half-and-half or milk; for richer soup, add extra cream or cream cheese.
• Make It Ahead: Store in the fridge for up to 3 days or freeze for up to 3 months.
• Add Protein: Include shredded chicken, Italian sausage, or bacon for a heartier meal.

Why This Soup Works