Slow Cooker Tomato Tortellini Soup is a cozy and comforting meal that brings together tender tortellini, hearty tomatoes, and a mix of veggies all simmered to perfection. It’s the kind of soup where the flavors meld beautifully over time, making every spoonful warm and satisfying. The soft pasta floating in a rich tomato broth is just the right balance to keep you coming back for more.
I love how easy this soup is to throw together in the morning and then forget about until dinner time. It fills the house with a delicious, inviting smell that makes everyone eager to sit down at the table. One tip I’ve learned is to add the tortellini towards the end of cooking so it doesn’t get mushy but stays perfectly tender. It’s such a simple trick that really makes a difference!
My favorite way to enjoy this soup is with a side of crusty bread to dip right into the warm tomato broth. It’s great for any day when you want something filling without a lot of fuss. Plus, it’s perfect for sharing with family or friends, especially when you need a quick and tasty meal that feels like a big, cozy hug.
Key Ingredients & Substitutions
Tomatoes: Crushed tomatoes give this soup its rich base. If you prefer, you can use diced tomatoes for a chunkier texture or tomato sauce for a smoother finish.
Broth: I like vegetable broth for a lighter taste, but chicken broth adds a bit more depth. Either works well depending on your diet.
Tortellini: Cheese tortellini is classic here. You can swap for spinach or mushroom tortellini to add variety. Frozen tortellini also works if fresh isn’t available.
Herbs: Dried basil and oregano build the soup’s flavor. Fresh herbs can be sprinkled on just before serving for a bright finish.
Heavy Cream: This is optional but adds creaminess. For a lighter option, use milk or skip it altogether.
How Do You Keep Tortellini from Getting Mushy in the Slow Cooker?
Tortellini can quickly turn soft and mushy if cooked too long. The trick is to add it near the end of cooking.
- Wait until the last 15-20 minutes before the soup is done.
- Stir in the tortellini gently, then cover and cook on high.
- Check for tenderness after 15 minutes to avoid overcooking.
This way, the pasta stays tender but holds its shape, giving you that perfect bite every time.
Equipment You’ll Need
- Slow cooker – lets the soup simmer all day without watching it, freeing up your time.
- Skillet – for sautéing the onion and garlic before adding them to the slow cooker; it brings out extra flavor.
- Wooden spoon – great for stirring ingredients gently without scratching your slow cooker.
- Measuring cups and spoons – to get the broth, spices, and other ingredients just right.
- Cheese grater – perfect for fresh Parmesan to sprinkle on top.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced chicken for extra protein and heartiness.
- Stir in chopped spinach or kale near the end for a boost of green and extra nutrients.
- Use sun-dried tomatoes instead of crushed tomatoes for a richer, tangy tomato flavor.
- Swap the cheese tortellini for spinach or mushroom tortellini to vary the taste.
Slow Cooker Tomato Tortellini Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Pasta and Garnish:
- 1 (9 oz) package refrigerated cheese tortellini
- 1/2 cup heavy cream or half-and-half (optional for creamier soup)
- Fresh basil leaves, chopped, for garnish
- Grated Parmesan cheese, for garnish
- Freshly ground black pepper, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes of prep time. The slow cooker does the heavy lifting with 6-7 hours on low or 3-4 hours on high. Don’t forget to add the tortellini about 20 minutes before serving so it stays perfectly tender.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add minced garlic and sauté another 1-2 minutes until fragrant. This step brings out great flavor for your soup.
2. Combine Ingredients in Slow Cooker:
Transfer the sautéed onion and garlic to the slow cooker. Add crushed tomatoes, broth, sugar, dried basil, oregano, salt, and pepper. Stir everything together well.
3. Slow Cook the Soup:
Cover and cook on low for 6-7 hours or on high for 3-4 hours. This slow simmer allows the flavors to meld beautifully.
4. Add Tortellini:
About 20 minutes before serving, stir in the refrigerated tortellini. Cover and cook on high for 15-20 minutes until the pasta is tender but not mushy.
5. Finish and Serve:
If you like, stir in heavy cream to make the soup richer. Ladle into bowls and garnish with fresh basil, grated Parmesan, and a sprinkle of black pepper. Serve hot with crusty bread on the side for dipping and enjoy!
Can I Use Frozen Tortellini Instead of Fresh?
Yes, you can use frozen tortellini! Just add a few extra minutes to the cooking time since they take a little longer to cook through. Make sure not to overcook to avoid mushiness.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and stick to the cheese tortellini or any other vegetarian pasta option. It’s just as tasty and hearty!
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, you might need to add a splash of broth or water since the tortellini can absorb liquid.
Can I Freeze Tomato Tortellini Soup?
It’s best to freeze the soup without the tortellini, as they don’t freeze well and can become mushy. Freeze the broth and veggies separately, then add fresh tortellini when reheating.