Slow Cooker Tomato Tortellini Soup Recipe for Cozy Meals

In recent years, slow cooker recipes have surged in popularity, becoming a staple for busy families and cooking enthusiasts alike. The convenience of set-it-and-forget-it meals allows home cooks to enjoy flavorful, satisfying dishes without the fuss of constant monitoring. Slow cookers bring out the depth of flavors in ingredients while tenderizing meats and blending spices in a way that is hard to replicate with traditional cooking methods. Among the countless recipes available, Tomato Tortellini Soup stands out as a crowd-pleasing favorite that’s both nourishing and comforting.

This delightful soup combines the rich acidity of tomatoes with the savory goodness of tortellini, creating a dish that is both hearty and refreshing. Whether enjoyed on a chilly evening or as a light lunch option, Tomato Tortellini Soup is a versatile meal that pleases all palates. Its vibrant colors and aromatic scents elevate the dining experience, making it perfect for family dinners or casual gatherings.

Utilizing a slow cooker for this recipe enhances its ease and flavor. The slow cooking method allows the ingredients to simmer and meld together, resulting in a rich broth that’s bursting with taste. Plus, it gives you the freedom to focus on other tasks while your meal cooks to perfection. With minimal prep and maximum flavor, Slow Cooker Tomato Tortellini Soup is the ideal choice for anyone looking to create a delicious, home-cooked meal with minimal effort.

Ingredients

To create a delightful pot of Slow Cooker Tomato Tortellini Soup, gather the following ingredients:

• 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 tortellini (fresh or frozen)
• 2 cups baby spinach (optional)
• Grated Parmesan cheese (for serving)

These ingredients combine to create a savory and satisfying soup that is both healthy and hearty. Here are some suggestions for substitutions and additions:

• Substitutions: For a gluten-free option, use gluten-free tortellini. If you prefer a dairy-free version, opt for dairy-free cheese or leave out the cheese altogether.
• Additions: Enhance flavor by including fresh herbs like basil or oregano, or add a pinch of red pepper flakes for a little heat. You could also introduce other vegetables such as bell peppers or zucchini for an extra nutrient boost.

Directions

Follow these simple steps to prepare your Slow Cooker Tomato Tortellini Soup:

1. Preparation Steps: Start by sautéing the onions, garlic, carrots, and celery in a skillet over medium heat until they become softened, which typically takes about 5-7 minutes. This step is optional but will greatly enhance the flavor of your soup.
2. Transfer the sautéed vegetables to the slow cooker and add the crushed tomatoes, chicken or vegetable broth, Italian seasoning, sugar, and season with salt and pepper. Stir to combine the ingredients.
3. Cooking Time: Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together beautifully.
4. Final Steps: About 30 minutes before serving, stir in the cheese tortellini and baby spinach if using. This allows the tortellini to cook through and the spinach to wilt.
5. Check the seasoning levels and adjust with additional salt or pepper as needed before serving.
6. Serve hot, garnished with grated Parmesan cheese on top for added flavor and visual appeal.

Cooking Tips and Advice

Here are some tips to ensure your Slow Cooker Tomato Tortellini Soup turns out perfectly:

Choosing the Right Tortellini

When it comes to tortellini, you have the choice between fresh and frozen. Fresh tortellini cooks faster and has a delicate texture, making it an excellent choice if you plan to serve the soup soon after cooking. Frozen tortellini, on the other hand, is convenient and can be easily stored. While it takes slightly longer to cook, it is just as delicious and works well in this recipe.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’d like to freeze the soup, store it in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator overnight, then reheat on the stove or in the microwave until warmed through. Keep in mind that the tortellini may absorb some of the broth, so you might need to add a bit of additional broth or water when reheating.

Enhancing Flavor

You can enhance the flavor of your soup by adding ingredients such as diced tomatoes for extra texture and acidity or a pinch of red pepper flakes for a bit of heat. Garnish your soup with fresh herbs like basil or parsley just before serving, which will brighten the dish and add freshness.

Slow Cooker Tomato Tortellini Soup

This comforting Slow Cooker Tomato Tortellini Soup is perfect for busy days. With a rich tomato base, tender tortellini, and vibrant vegetables, it’s an easy, delicious meal the whole family will enjoy.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Soup

Cuisine Italian

Servings 4 People

Calories 270 kcal

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
• 1/2 teaspoon black pepper
• 2 cups fresh spinach
• 9 oz package cheese tortellini
• 1/2 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.

Notes

You can add other vegetables such as zucchini or mushrooms for extra flavor and nutrition.

This soup can easily be frozen for later use. Just ensure to leave out the cream before freezing and add it when reheating.

For a vegan version, substitute heavy cream with coconut milk or a vegan cream alternative, and use vegan tortellini.