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Slow Cooker Tomato Tortellini Soup

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Easy creamy slow cooker tomato tortellini soup recipe, requiring basic ingredients. This easy weeknight dinner is packed with herbs, spices, cheese, pasta. 
Course Main Course
Cuisine American, Italian
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 6 People
Calories 492
Author CakeWhiz

Ingredients

  • 4 cups Chicken broth or Vegetable broth Low sodium
  • 28 oz Tomatoes Diced
  • 15 oz Tomato sauce
  • 1 cup Onions Finely chopped
  • 2 tbsp Garlic Finely chopped
  • Salt To taste
  • Pepper To taste
  • 1 tsp Dried oregano
  • 1/2 tsp Dried basil
  • 1/2 tsp Dried thyme
  • 1/4 tsp Paprika
  • 1/2 cup Heavy cream
  • 1/4 cup Cream cheese
  • 20 oz Cheese tortellini Refrigerated
  • 1/4 cup Parmesan cheese For garnish
  • 2 tbsp 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: 492kcal | Carbohydrates: 56g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 941mg | Potassium: 761mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1905IU | Vitamin C: 26.1mg | Calcium: 248mg | Iron: 4.2mg