This creamy tomato tortellini soup is comfort food at its finest—rich, cozy, and loaded with flavor. It’s the kind of soup that feels like a hug in a bowl, especially on cold, lazy days.
Best part? Your slow cooker does all the work. Just toss in the ingredients, let it simmer, and come back to a creamy, cheesy, dreamy meal. Pair it with some crusty bread and you’re all set!
Key Ingredients & Easy Swaps
- Crushed Tomatoes: Forms the rich, flavorful base. No crushed tomatoes? Use diced or fresh ones—just simmer longer to soften.
- Vegetable Broth: Adds depth. You can swap with chicken broth or homemade stock if preferred.
- Onion & Garlic: These aromatics boost flavor. Yellow onions are classic, but shallots or sweet onions work too.
- Cheese Tortellini: The star of the show! Use spinach or mushroom tortellini, or sub in mini shells or penne if needed (adjust cooking time).
- Heavy Cream: Makes it silky smooth. Use coconut milk for a dairy-free twist, or try blended silken tofu for a healthy, creamy option.
- Parmesan Cheese: Adds savory richness. Use nutritional yeast or dairy-free Parmesan for a vegan alternative.
Ingredients
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 (9 oz) package refrigerated cheese tortellini
- 1 cup heavy cream (or coconut milk)
- ½ cup grated Parmesan cheese
- Fresh basil, for garnish
- Extra Parmesan, for serving
Step-by-Step Instructions
1. Build the Flavor Base
In your crockpot, combine crushed tomatoes, broth, onion, garlic, basil, oregano, salt, and pepper. Stir it all together.
2. Slow Cook It
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until the onions are soft and everything is nice and flavorful.
3. Add Tortellini
About 30 minutes before serving, stir in the cheese tortellini. Let them simmer until tender (about 20–30 minutes). Stir gently so they don’t stick.
4. Stir in Cream & Cheese
Once the tortellini are soft, stir in the heavy cream and Parmesan cheese. Let it warm through for 5–10 minutes until creamy and luscious.
5. Taste & Adjust
Give it a taste—add more salt or pepper if needed.
6. Garnish & Serve
Ladle the soup into bowls, top with fresh basil and more Parmesan, and serve warm with toasted bread or a grilled cheese on the side!
❓ FAQs
Can I use a different type of pasta?
Definitely! Mini shells, elbows, or penne all work. Just adjust cook time based on the pasta and avoid overcooking.
Is this vegetarian?
Yes! Just double-check that your tortellini doesn’t contain meat (some do). Most cheese or spinach versions are vegetarian.
Can I make it vegan?
Use dairy-free tortellini, swap cream for coconut milk or cashew cream, and replace Parmesan with nutritional yeast or vegan cheese.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or water if it thickens.
Can I freeze it?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently with a bit of added broth.
