Slow Cooker Creamy Tomato Basil Tortellini Soup
Slow Cooker Creamy Tomato Basil Tortellini Soup is the kind of cozy, no-fuss weeknight supper that feels like a warm hug in a bowl. Creamy tomato broth, tender cheese-filled tortellini, and ribbons of fresh spinach come together with minimal hands-on time — perfect for busy evenings or lazy weekends. If you love the same comforting tomato-and-cheese flavors in a faster dish, try this 20-minute creamy tomato basil pesto pasta for a quick alternative.
Why make this recipe
This soup stands out because a few pantry staples and a slow cooker produce a rich, restaurant-worthy bowl of comfort: the tortellini gives it substance, the cream softens the tomatoes into silkiness, and basil (even dried) lends bright, classic Italian flavor. It’s an ideal balance of simplicity and satisfying flavor for families, meal-preppers, or anyone who wants delicious results with minimal effort.
Step-by-Step Guide to Making Slow Cooker Creamy Tomato Basil Tortellini Soup
Ingredients:
- 1 package cheese-filled tortellini
- 1 can (15 oz) tomato sauce
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions:
- In a slow cooker, combine the tomato sauce, vegetable broth, diced tomatoes, dried basil, garlic powder, salt, and pepper. Stir to combine.
- Add the cheese-filled tortellini and stir again.
- Cook on low for 5–6 hours or on high for 3–4 hours.
- About 30 minutes before serving, stir in the heavy cream and fresh spinach.
- Once the spinach has wilted, taste and adjust the seasoning if needed.
- Serve warm and enjoy!
How this works and a few cooking notes
- Slow-cooking the broth and tomatoes allows the flavors to meld gently without the risk of scorching on the stovetop.
- Adding tortellini at the start means it cooks through and absorbs flavor, creating a more cohesive soup (if you prefer firmer pasta, add it later — see tips).
- The heavy cream is stirred in near the end to preserve its richness and prevent curdling during the long slow-cook.
What makes it special
This soup feels special because it takes humble, familiar pantry ingredients and turns them into something homey and elegant at once. The cheese-filled tortellini adds instant heartiness without extra steps; the tomatoes and basil deliver classic Italian comfort, and the spinach tucks in a bright, healthy note. It’s the sort of recipe you can start in the morning and come home to a dinner that smells like love.
Best Way to Store Slow Cooker Creamy Tomato Basil Tortellini Soup
- Refrigerator: Transfer cooled soup to an airtight container and store at 40°F (4°C) or below for up to 3–4 days.
- Freezer: For longer storage, freeze in airtight, freezer-safe containers for up to 2 months. Leave some headspace because the pasta will expand slightly when frozen.
- Reheating temperature/time: Reheat gently over low-medium heat on the stovetop until steaming hot (165°F / 74°C internal temperature), or microwave in a covered dish in 1–2 minute bursts, stirring between intervals.
Serving Suggestions for Slow Cooker Creamy Tomato Basil Tortellini Soup
- Serve with a crisp green salad and crusty bread or garlic toast for a full meal.
- Sprinkle with freshly grated Parmesan and a pinch of red pepper flakes for extra depth.
- A drizzle of high-quality olive oil or a few torn basil leaves right before serving brightens the bowl.
Tips to make Slow Cooker Creamy Tomato Basil Tortellini Soup
- Use full-fat heavy cream for the creamiest texture; half-and-half will thin the soup and may separate.
- If you like firmer tortellini, add it in the last 30–45 minutes of cooking on low instead of at the beginning.
- To bump up herbal freshness, stir in a handful of chopped fresh basil when you add the cream.
- For a thicker soup, mash a few tablespoons of the diced tomatoes against the side of the slow cooker with a spoon before adding the cream.
- Taste before serving and adjust salt and pepper; canned tomatoes and broths vary in sodium.
Variations
- Vegetarian to indulgent (bullet): Keep this vegetarian by using vegetable broth as written, or swap in chicken broth for a slightly richer, non-vegetarian version.
- Protein addition (paragraph): If you want extra protein, brown and chop Italian sausage or shredded rotisserie chicken and stir it into the slow cooker before the final 30–45 minutes. Sausage will add savory spice; chicken keeps the profile lighter.
Flavor and texture swaps (comparison-style)
- Tortellini vs. other pasta: Cheese tortellini gives richness and heartiness — for a lighter bowl, use plain cheese ravioli or smaller pasta like orecchiette. Keep in mind different pastas have different cook times in a slow cooker.
Common questions (FAQs)
Q: How long will the tortellini stay firm in the slow cooker?
A: Because tortellini is delicate, cooking it for several hours will soften it considerably. If you prefer al dente texture, add the tortellini in the last 30–45 minutes on low heat.
Q: Can I make this dairy-free?
A: Yes — replace heavy cream with canned coconut milk for creaminess and use dairy-free cheese tortellini or omit the cheese-filled pasta and add hearty vegetables or beans instead.
Q: Will the soup thicken if left sitting?
A: Yes, the pasta will continue to absorb liquid as it sits. If the soup becomes too thick, thin it with a splash of vegetable broth or water while reheating.
What to do if something goes wrong
- Too thin? Simmer uncovered on the stovetop for a few minutes after transferring the soup to a pot; or stir in a small slurry (1 tbsp cornstarch + 1 tbsp cold water) and heat gently until slightly thickened.
- Too salty? Add an additional can of unsalted diced tomatoes or a peeled, chopped potato while reheating (remove potato before serving) to absorb some sodium; or dilute with low-sodium broth.
- Cream curdled? If the cream separates, whisk in a tablespoon of softened unsalted butter off-heat to help re-emulsify, or blend briefly with an immersion blender for a smoother texture.
Make-ahead and meal prep pointers
- Assemble the base (tomato sauce, diced tomatoes, broth, spices) in the slow cooker insert, cover, and refrigerate overnight. Add tortellini and cook the next day.
- If freezing, consider undercooking the pasta slightly prior to freezing (cook only halfway) so it doesn’t become mushy when reheated.
Nutritional ideas and swaps
- To lower calories, use light cream or half the cream called for and add skim milk to maintain volume. Increase spinach and toss in extra vegetables like mushrooms or bell peppers to boost fiber and vitamins.
- For a protein boost without meat, stir in a can of drained cannellini beans toward the end of cooking.
A note on slow cooker tips and safety
- Always ensure slow cooker lids are snug to prevent excess evaporation and to maintain consistent cooking temps.
- When reheating from frozen, thaw overnight in the refrigerator before reheating to ensure even, safe reheating to an internal temperature of 165°F (74°C).
Final touches to elevate the bowl
- Finish with a sprinkle of good-quality grated Parmesan and a few drops of extra-virgin olive oil.
- Add a few fresh basil leaves and a grind of black pepper just before serving for a bright finish.
FAQs (additional)
Q: Can I make this in a pot on the stove instead of a slow cooker?
A: Absolutely. Combine ingredients (except cream and spinach) in a large pot, simmer gently for 20–30 minutes, add tortellini and cook until tender, then stir in cream and spinach at the end.Q: How much spinach should I add?
A: The recipe calls for 2 cups fresh spinach; you can increase to 3–4 cups if you want more greens. They’ll wilt down significantly.Q: Is dried basil okay to use?
A: Yes, dried basil is fine and is in the base recipe. If you have fresh basil, stir in a handful at the end for a livelier herbal note.
Conclusion
For a soul-soothing, hands-off dinner that still tastes like you spent hours in the kitchen, this Slow Cooker Creamy Tomato Basil Tortellini Soup is hard to beat. If you want to explore another simple, speedy pasta variation with similar bright tomato and basil flavors, check out this Slow Cooker Creamy Tomato Basil Tortellini Soup – Cooking Classy for inspiration, or see this cozy slow-cooker riff at Crockpot Tomato Basil Tortellini Soup | Creme de la Crumb. Enjoy the warmth, and feel free to adapt the recipe to your family’s tastes.
Slow Cooker Creamy Tomato Basil Tortellini Soup
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy, no-fuss weeknight soup made with creamy tomato broth, tender cheese-filled tortellini, and fresh spinach, perfect for busy evenings.
Ingredients
- 1 package cheese-filled tortellini
- 1 can (15 oz) tomato sauce
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a slow cooker, combine the tomato sauce, vegetable broth, diced tomatoes, dried basil, garlic powder, salt, and pepper. Stir to combine.
- Add the cheese-filled tortellini and stir again.
- Cook on low for 5–6 hours or on high for 3–4 hours.
- About 30 minutes before serving, stir in the heavy cream and fresh spinach.
- Once the spinach has wilted, taste and adjust the seasoning if needed.
- Serve warm and enjoy!
Notes
Use full-fat heavy cream for the creamiest texture; for a lighter version, substitute with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: soup, tortellini, slow cooker, creamy tomato, basil, vegetarian, easy dinner
