Slow Cooker Tomato Tortellini Soup

Easy creamy slow cooker tomato tortellini soup recipe, requiring basic ingredients. This easy weeknight dinner is packed with herbs, spices, cheese, pasta.

We have been growing tomatoes in our backyard and making this slow cooker tomato tortellini soup a lot this Summer.

It's EASY and made with ingredients that I bet you already have in your pantry.

You just TOSS everything in the slow cooker in the morning and a few hours later, you can enjoy a DELICIOUS bowl of soup.

It's very flavorful, thanks to all the HERBS.

My fussy kid APPROVED of this and he's generally not too fond of soups. YAY!

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I have made crockpot tomato tortellini soup with cream cheese and I have also tried creamy tomato tortellini soup with greek yogurt.

Hands down, the one one with cream cheese and heavy cream always WINS my heart.

The flavor is more balanced and the CREAMY texture is always perfect.

Here are some TIPS for making easy creamy tortellini soup in slow cooker:

• You must use FULL FAT cream cheese to truly get the creamy flavor of this soup.
• DON'T omit heavy cream with milk since that will affect the texture and flavor.
• Tortellinis can be omitted if you want to enjoy just slow cooker creamy tomato soup.
• You can also make this soup on the STOVETOP, following the same instructions and it will be ready in under 1 hour.
• If you don't have a hand-held immersion blender, you can pour the soup in a blender and puree it in there.
• Either chicken broth or vegetable broth can be used.
• Make sure to use LOW SODIUM broths or else your soup will become very salty.
• You can garnish with whatever you like to enhance the flavor: cilantro, basil, rosemary, chives.
• Leftovers can be stored in a sealed container in the fridge for up to 2 days.

Here are some VARIATIONS of tomato tortellini soup you can try:

• To make tomato tortellini sausage soup, cook the sausages in a saucepan separately and add them to slow cooker when you add the tortellinis.
• To make tomato spinach tortellini soup, add ⅓ cup frozen spinach (make sure all excess water has been removed!) in the final 30 minutes.
• To make tomato tortellini soup with meatballs, cook the meatballs in a saucepan separately and them to the slow cooker when you add the tortellinis.
• To make tomato basil tortellini soup, add ¼ cup chopped fresh basil in the crockpot in the final 30 minutes of cooking time.

How to make tomato tortellini soup in slow cooker?

The process is very SIMPLE. Start off by adding tomatoes, tomato sauce, onions, broth herbs and spices in the slow cooker. Cover and cook on high for 4 hours. Use a hand held immersion blender to blend everything into a smooth puree. Add tortellini, heavy cream and cream cheese. Cover and cook on high for 30 more minutes. Garnish with parmesan cheese, fresh basil or any herb of your choice. Enjoy.

Well, that's all for today.

If you liked this post, you may like some of these other slow cooker dinner recipes too...

Slow Cooker Pineapple Chicken

Slow Cooker Orange Chicken

Slow Cooker Easy Chicken Alfredo

Slow Cooker Beef and Broccoli

Slow Cooker Sesame Chicken

Recipe

Slow Cooker Tomato Tortellini Soup

Abeer Rizvi

Easy creamy slow cooker tomato tortellini soup recipe, requiring basic ingredients. This easy weeknight dinner is packed with herbs, spices, cheese, pasta. 

5 from 2 ratings

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6 People

Calories 492 kcal

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Ingredients

  

1x2x3x

• 4 cups Chicken broth or Vegetable broth Low sodium
• 28 oz Tomatoes Diced
• 15 oz Tomato sauce
• 1 cup Onions Finely chopped
• 2 tablespoon Garlic Finely chopped
• Salt To taste
• Pepper To taste
• 1 teaspoon Dried oregano
• ½ teaspoon Dried basil
• ½ teaspoon Dried thyme
• ¼ teaspoon Paprika
• ½ cup Heavy cream
• ¼ cup Cream cheese
• 20 oz Cheese tortellini Refrigerated
• ¼ cup Parmesan cheese For garnish
• 2 tablespoon Fresh basil or cilantro For garnish

Instructions

 

• In a slow cooker, add broth, diced tomatoes, tomato sauce, onions, garlic, salt, pepper, dried oregano, basil, thyme, paprika.
• Cover and cook on high for 4 hours. 
• Use a hand-held immersion blender to puree the soup. 
• Add heavy cream, cream cheese and tortellini and mix everything together.
• Cover and cook on high for an additional 25-30 minutes.
• Garnish with parmesan cheese and basil or cilantro. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 2 days. 

Nutrition

Calories: 492kcalCarbohydrates: 56gProtein: 22gFat: 21gSaturated Fat: 10gCholesterol: 76mgSodium: 941mgPotassium: 761mgFiber: 6gSugar: 10gVitamin A: 1905IUVitamin C: 26.1mgCalcium: 248mgIron: 4.2mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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Until next time, tata my lovelies!