Slow Cooker Tomato Tortellini Soup is a cozy and comforting dish that brings together tender cheese-filled tortellini in a rich tomato broth, all simmered slowly to blend the flavors perfectly. With chunks of tomatoes, a hint of garlic, and fresh herbs, it’s a warm bowl of happiness that’s easy to make and full of heart.
I love how simple it is to prepare in the slow cooker—just toss in your ingredients and let it work its magic while you go about your day. It feels like a little gift waiting for you when it’s time to eat. Plus, the tortellini becomes perfectly soft without falling apart, which makes every spoonful really satisfying.
My favorite way to enjoy this soup is with a sprinkle of grated Parmesan and a slice of crusty bread for dipping. It’s the kind of meal that feels like a hug in a bowl, especially on chilly evenings or whenever I need something soothing and filling. I’m pretty sure this soup will soon become one that you and your family keep asking for again and again.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, adding softness and a cheesy bite. You can swap it with spinach or mushroom tortellini for variety or use dried tortellini, but add it towards the end to avoid overcooking.
Tomatoes: The diced tomatoes and tomato sauce create a rich tomato base. If fresh tomatoes are available, you can blend them and use instead for a fresher flavor.
Broth: Vegetable broth keeps this recipe vegetarian, but chicken broth works well for a more savory taste. Low-sodium broth is a good choice so you can control the saltiness.
Herbs and Spices: Dried basil and oregano give classic Italian flavor. I like adding fresh basil at the end for a bright touch. If you prefer heat, a pinch of crushed red pepper flakes adds a pleasant kick.
Onion & Garlic: Sautéing them first boosts their taste and gives the soup depth. If short on time, adding raw inside the slow cooker works but the flavor is milder.
How Do You Make Sure Tortellini Stays Tender and Doesn’t Get Mushy?
The main tricky part is adding the tortellini at the right time and cooking it just enough. Here’s what to do:
- Add tortellini only during the last 25-30 minutes of cooking to avoid it falling apart.
- Use refrigerated tortellini if possible, as it cooks faster and is less prone to drying out.
- Stir gently after adding tortellini to prevent tearing.
- If using dried tortellini, add it slightly earlier but watch closely for texture.
- Cook with the lid on to keep moisture, which keeps tortellini soft.
Following these tips, you’ll get tender, delicious tortellini perfectly simmered in your tomato broth every time!
Equipment You’ll Need
- Slow cooker – it cooks the soup gently over hours, blending flavors hands-free.
- Skillet – great for sautéing onions and garlic to boost their flavor before slow cooking.
- Wooden spoon – lets you stir ingredients without scratching your pots.
- Measuring spoons and cups – to get your herbs, spices, and liquids just right.
- Cutting board and knife – for chopping onions, garlic, and fresh basil garnish.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for extra protein and a meaty flavor boost.
- Stir in fresh spinach or kale at the end for a touch of green nutrition and color.
- Swap cheese tortellini with mushroom or spinach-filled tortellini for a new taste twist.
- Top with mozzarella instead of Parmesan for a gooey, melty finish.
Slow Cooker Tomato Tortellini Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 1/4 cup fresh basil, chopped (for garnish)
- Grated Parmesan cheese (for topping)
How Much Time Will You Need?
This soup takes about 10 minutes of prep to sauté the onion and garlic, then 3-7 hours cooking in the slow cooker depending on your setting. Add the tortellini in the last 30 minutes. Overall, you’ll spend a little time getting started and a bit waiting while the flavors blend deliciously.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s soft and clear, about 5 minutes. Add the minced garlic and cook for 1 more minute, stirring to keep it from burning.
2. Combine Ingredients in Slow Cooker:
Transfer the sautéed onion and garlic to your slow cooker. Add dried basil, dried oregano, crushed red pepper flakes if using, vegetable broth, diced tomatoes with their juice, tomato sauce, salt, and black pepper. Stir well to mix everything together.
3. Slow Cook the Soup:
Cover the slow cooker. Let the soup cook on LOW for 6-7 hours or on HIGH for 3-4 hours. This slow cooking brings out great flavors and softens the tomatoes perfectly.
4. Add the Tortellini:
About 30 minutes before you want to eat, add the refrigerated cheese tortellini to the soup. Stir carefully, cover again, and cook on HIGH until the tortellini is tender—usually 25-30 minutes.
5. Final Touches and Serve:
Taste the soup and add a little more salt or pepper if needed. Ladle the soup into bowls and sprinkle with chopped fresh basil and grated Parmesan cheese. Enjoy it hot, perhaps with a slice of crusty bread on the side for dipping.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can! Just make sure to thaw frozen tortellini in the fridge overnight before adding it to the slow cooker. This helps it cook evenly and prevents it from becoming mushy.
Can I Make This Soup in Advance?
Absolutely! Prepare the soup without adding tortellini and refrigerate it for up to 3 days. Add the tortellini and cook it in the slow cooker about 30 minutes before serving to keep it fresh and tender.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the tortellini from sticking together.
Can I Add Meat or Other Vegetables?
Definitely! Cooked Italian sausage or ground turkey can be added for extra protein. You can also toss in spinach, kale, or other veggies during the last 15 minutes of cooking for added nutrition and flavor.
