Slow Cooker Creamy Tortellini Soup
If you love easy slow cooker soup recipes that taste like something from a cozy Italian restaurant, this Slow Cooker Creamy Tortellini Soup deserves a spot on your weekly menu. Made with cheese-filled tortellini, a rich tomato-cream broth, and tender vegetables, this crock pot soup is the definition of set-it-and-forget-it comfort food.
Inspired by classic Italian tortellini in brodo, this American-style version leans creamy, hearty, and satisfying perfect for busy weeknights, chilly evenings, or when you need a crowd-pleasing meal that feels special without extra work. The slow cooker gently simmers everything together, developing deep flavor while you go about your day.
This recipe is especially popular because it’s family-friendly, budget-conscious, and easy to customize. Serve it with crusty bread or a simple salad, and you’ve got a complete meal that will have everyone asking for seconds.
Why You’ll Love This Slow Cooker Tortellini Soup:
Hands-off cooking the crock pot does all the work
Creamy and filling eats like a full meal, not just soup
Perfect for meal prep reheats beautifully with a splash of broth
Great for guests rich, restaurant-style flavor with minimal effort
Customizable easy to make vegetarian or add protein
Servings: 6
Ingredients:
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon kosher salt (plus more to taste)
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
4 cups low-sodium chicken broth (or vegetable broth)
1 (14.5-oz) can diced tomatoes, with juices
1 (8-oz) can plain tomato sauce
1 (8-oz) block cream cheese, cubed and softened
1 (9–12 oz) package refrigerated cheese tortellini
3 cups fresh baby spinach
½ cup heavy cream (or half-and-half)
½ cup freshly grated Parmesan cheese
Fresh parsley or basil, for garnish (optional)
Directions:
Heat olive oil in a skillet over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook just until fragrant. This step builds rich flavor before slow cooking.
Transfer vegetables to the slow cooker. Stir in seasonings, broth, diced tomatoes, and tomato sauce. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until vegetables are tender.
About 45 minutes before serving, add cream cheese cubes. Stir and cook on HIGH until melted and smooth.
Add tortellini and spinach. Cover and cook on HIGH for 20–30 minutes, just until tortellini are tender.
Stir in heavy cream and Parmesan cheese. Adjust seasoning as needed. If the soup thickens too much, add a splash of broth.
Serve hot, garnished with extra Parmesan and herbs.
Tips & Variations:
Add protein: Brown Italian sausage or ground turkey before adding to the slow cooker
Make it lighter: Use half-and-half and reduced-fat cream cheese
Vegetarian option: Use vegetable broth and cheese tortellini
Meal prep tip: Leftovers thicken add broth when reheating
