In the last few years , slow cooker meals became really common for busy families and home cooks who dont want to watch every minute . You just set it up , walk away and when you come back you’ve got hot , filling food waiting for you . Slow cookers pull out deep flаvors from veggies and make meat super tender in ways you cant get with a regular pot on the stove . Out of all the recipes out there , Tоmаto Tоrtеllini Soup is one that almost everyone raves about — it’s warm , yummy and feels like a hug in a bowl .
This soup mixes the tangy taste of ripe tomatoes with cheesy tortellini to make something that’s both heavy and light at the same time . It’s perfect for a cold night or just a quick lunch when you dont want something too greasy . The bright red color and nice smell also make it fun to eat with family or friends .
Using a slow cooker for this soup makes everything easier and tastier . The slow heat gives time for all the ingredients to blend their tastes together , so your broth ends up rich and full of flavor . Plus , you can do chores or watch TV while it cooks . With barely any prep work and tons of taste , this Slow Cooker Tomato Tortellini Soup is a win for anyone who wants a homemade meal without fuss .
Ingredients
To make a nice batch of Slow Cooker Tоmаto Tоrtеllini Soup , you’ll need:
- 4 cups chicken or vegetable broth
- 28 oz can of crushed tomatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion , finely chopped
- 3 cloves garlic , minced
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- 12 oz cheese tоrtеllini (fresh or frozen)
- 2 cups baby spinаch (optional)
- Grated Parmesan cheese (for serving)
These things all come together to make a soup that’s both healthy and satisfying . Here are some swaps and extras you might try :
- Substitutions : For a gluten-free meal , pick gluten-free tortellini . If you need dairy-free , go with a dairy-free cheese or skip the cheese completely .
- Additions : You can boost the taste by stirring in fresh herbs like basil or oregano , or sprinkling red pepper flakes for a tiny kick . You could even chop up bell peppers or zucchini for more veggies .
Directions
Follow these easy steps to cook your Slow Cooker Tоmаto Tоrtеllini Soup :
- Preparation Steps : Heat some oil in a skillet over medium heat and sauté the onion , garlic , carrots and celery until they soften — about 5 to 7 minutes . It’s not required but it really makes the soup taste better .
- Move the veggies into the slow cooker , then pour in the crushed tomatoes , broth , Italian seasoning , sugar and add salt and pepper . Stir it all together .
- Cooking Time : Cover and cook on low for 6–8 hours or on high for 3–4 hours so the tastes can blend well .
- Final Steps : About 30 minutes before you eat , stir in the cheese tоrtеllini and spinаch if you’re using it . This lets the pasta cook and the greens wilt just right .
- Taste the soup and adjust salt or pepper if you need .
- Serve it hot , topped with some grated Parmesan cheese for extra yum .
Cooking Tips and Advice
Here are a few tips to make sure your Slow Cooker Soup comes out great :
Choosing the Right Tоrtеllini
You can pick fresh or frozen tortellini . Fresh cooks faster and feels lighter , while frozen is handy to keep in your freezer . It might take a bit more time to cook , but it still tastes awesome in this recipe .
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3–4 days . To freeze , use a freezer-safe container and keep it for up to 3 months . When you reheat , thaw overnight in the fridge and warm on the stove or microwave . You might need to add some extra broth or water because the pasta soaks up liquid over time .
Enhancing Flavor
If you want more texture or zing , add diced tomatoes or a pinch of red pepper flakes . A sprinkle of fresh herbs like basil or parsley right before serving gives it a fresh pop of color and taste .
Slow Cooker Tomato Tortellini Soup
Equipment
- 1 slow cooker
- 1 cutting board
- 1 knife
- 1 set measuring cups
- 1 set measuring spoons
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium bell pepper, diced
- 28 oz can diced tomatoes with juices
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- 9 oz package cheese tortellini
- ½ cup heavy cream
- to taste grated Parmesan cheese for serving (optional)
- to taste fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery; sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and bell pepper and cook for another 2 minutes.
- Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes with their juices, vegetable broth, Italian seasoning, salt, and black pepper. Stir everything together.
- Cover the slow cooker and cook on low for 4 hours.
- After 4 hours, add the cheese tortellini and fresh spinach to the slow cooker. Stir gently to combine, then cover and cook for an additional 15-20 minutes, or until the tortellini is cooked through.
- Stir in the heavy cream and let it warm through for about 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
