Slow Cooker Tomato Tortellini Soup is a cozy, easy-to-make dish that fills your kitchen with the warm smell of tomatoes and herbs. It combines tender tortellini pasta with a smooth tomato broth, plus hints of garlic and fresh basil that bring everything together. This soup feels like a comforting hug in a bowl, perfect for chilly days or when you want something satisfying without a lot of fuss.
I love using the slow cooker for this recipe because it lets all the flavors mix slowly while you go about your day. I usually toss in some frozen veggies or a handful of spinach to add a little extra color and nutrition, and the tortellini cooks so well right in the broth, getting nice and soft without turning mushy. One thing I’ve learned is that adding the pasta toward the end keeps it from overcooking, and it still gets perfectly tender.
This soup is great for a quick weeknight dinner or even a casual lunch, and it’s easy to serve with a slice of crusty bread for dipping. I always feel like it brings everyone around the table because it’s simple but so full of flavor. If you want an extra cozy touch, sprinkle a bit of grated Parmesan on top—it’s a small detail that makes a big difference. It’s definitely a recipe I come back to again and again because it’s just so comforting and easy to love.
Key Ingredients & Substitutions
Crushed Tomatoes: These give the soup its rich, tangy base. If you want a smoother texture, you can use tomato sauce instead. For a little extra depth, try fire-roasted tomatoes.
Broth: Both vegetable or chicken broth work well here. Use low-sodium versions so you can better control the saltiness. If you want a dairy-free or vegan option, stick with vegetable broth.
Onions and Garlic: They build the flavor foundation. If fresh garlic isn’t handy, garlic powder can work in a pinch, but fresh always tastes better.
Dried Basil and Oregano: These add classic Italian herb notes. If you have fresh herbs, add them at the end to keep their flavor bright. Dried herbs can be swapped for Italian seasoning blend if you like.
Tortellini: I use refrigerated cheese tortellini for convenience and a creamy filling. You can swap with frozen tortellini (just add cook time) or even use ravioli for a twist.
Parmesan Cheese: This adds a lovely salty finish. If you’re dairy-free, try nutritional yeast for a cheesy flavor without the dairy.
How Can You Make Sure the Tortellini Doesn’t Get Mushy in the Slow Cooker?
Tortellini cooks quickly, so adding it too early will turn it mushy. Here’s what to do:
- Add tortellini in the last 20-30 minutes of cooking only.
- Make sure the soup is at a high temperature when adding the pasta to cook it properly.
- Stir gently to keep tortellini submerged but avoid breaking them apart.
- Check doneness by tasting a piece; it should be tender but with a slight bite.
By timing tortellini this way, you get tender pasta that holds its shape and texture well in the flavorful broth. It’s a simple step that makes a big difference!
Equipment You’ll Need
- Slow cooker – it’s perfect for letting flavors develop slowly and frees you up from stove watching.
- Cutting board and sharp knife – for chopping onion, garlic, and fresh basil easily and safely.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your slow cooker.
- Measuring spoons – handy to get the herbs and spices just right.
- Ladle – to serve your soup warm and mess-free.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for more protein and heartiness.
- Stir in fresh spinach or kale at the end for added color, nutrition, and freshness.
- Use roasted garlic instead of raw for a sweeter, milder garlic flavor.
- Swap out cheese tortellini for spinach or mushroom-filled tortellini for a different taste twist.
Slow Cooker Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 (28 oz) can crushed tomatoes
- 3 cups vegetable broth or chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 (9 oz) package refrigerated cheese tortellini
- 1/4 cup freshly chopped basil (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for topping)
How Much Time Will You Need?
This recipe takes about 10 to 15 minutes to prep, plus 3 to 7 hours of slow cooking depending on your slow cooker setting. Add an extra 20 to 30 minutes at the end for cooking the tortellini, so plan for about 4 hours total on high or up to 7 hours on low.
Step-by-Step Instructions:
1. Combine the Soup Ingredients:
Put the crushed tomatoes, broth, chopped onion, minced garlic, dried basil, dried oregano, salt, and pepper into your slow cooker. Give everything a good stir so all the flavors mix.
2. Slow Cook the Soup Base:
Cover the slow cooker and set it to cook on low for 6 to 7 hours, or if you’re short on time, use the high setting for 3 to 4 hours. This slow cooking lets all the flavors come together nicely and softens the onions.
3. Add the Tortellini:
About 30 minutes before you want to eat, open the lid and gently stir in the refrigerated cheese tortellini. Make sure the pasta is dipped into the soup.
4. Cook the Tortellini:
Put the lid back on and cook on high for 20 to 30 minutes. Check the tortellini to see they’re tender but not mushy.
5. Finish and Serve:
Taste your soup and tweak the seasoning with more salt or pepper if needed. Serve each bowl topped with fresh chopped basil and, if you like, a sprinkle of Parmesan cheese. A slice of crusty bread or a fresh side salad makes a great meal companion.
If you’d like a soothing, nutrient-rich option for chilly evenings, our Immunity‑Boosting Turmeric Chicken Soup offers tender chicken, vibrant turmeric, and cozy flavors that feel like a warm embrace.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Just add the frozen tortellini about 10 minutes earlier and increase the cooking time slightly, checking often to avoid overcooking.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth and swap the cheese tortellini for a vegan alternative. Skip the Parmesan or use a vegan cheese substitute for topping.
Is It Okay to Add Extra Vegetables?
Definitely! Feel free to add spinach, kale, or diced carrots about 20-30 minutes before serving to boost nutrition and flavor.
