This Slow Cooker Creamy Tortellini Soup is your ticket to an effortless, soul-warming dinner that feels like a hug in a bowl. The rich broth, studded with tender tortellini, sweet carrots, and hearty spinach, is made indulgent with a splash of cream and a sprinkle of parmesan. It cooks low and slow, letting all the flavors meld together beautifully while you go about your day.

Ideal for chilly evenings or busy weekdays, this soup brings comfort without the hassle. Minimal prep, maximum flavor—just dump, stir, and come back to something delicious. Whether you’re feeding a family or meal prepping for the week, this creamy tortellini soup never disappoints.

Can I Use Frozen Tortellini in This Recipe?

Absolutely! Frozen tortellini works beautifully in this soup and holds up well during slow cooking. Just be sure to add it in the final 30 minutes of cook time to avoid mushiness. Refrigerated tortellini can be used the same way for convenience without sacrificing flavor or texture.

Ingredients for the Slow Cooker Creamy Tortellini Soup

Cheese Tortellini (refrigerated or frozen): The star ingredient, bringing a creamy bite and satisfying texture.
Carrots: Add color and sweetness, balancing the creamy base.
Celery: Lends a subtle savory crunch that builds the soup’s aromatic depth.
Yellow Onion: Provides a savory backbone as it softens and melds into the broth.
Garlic: Boosts the flavor with a warm, fragrant punch.
Vegetable or Chicken Broth: Acts as the flavorful base for the soup.
Heavy Cream: Adds richness and that classic creamy mouthfeel.
Baby Spinach: Stirred in at the end for freshness and a pop of green.
Parmesan Cheese: Brings umami and salty creaminess.
Salt, Pepper, Italian Seasoning: Enhances and balances every bite.

How To Make the Slow Cooker Creamy Tortellini Soup

Step 1: Prep Your Vegetables

Start by dicing the onion, slicing the carrots and celery, and mincing the garlic. This ensures everything cooks evenly and releases maximum flavor.

Step 2: Build the Flavor Base

Add the chopped onion, carrots, celery, and garlic to the slow cooker. Sprinkle in salt, pepper, and Italian seasoning. Pour in the broth and stir to combine.

Step 3: Let It Cook

Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours. This gentle cook time allows the vegetables to soften and the flavors to deepen.

Step 4: Add Tortellini and Spinach

About 30 minutes before serving, stir in the tortellini and baby spinach. Let them cook until the tortellini is tender and the spinach is wilted.

Step 5: Finish with Cream and Cheese

Turn the heat to warm or low, and gently stir in the heavy cream and parmesan cheese. Taste and adjust seasoning as needed. Serve hot with crusty bread or a fresh green salad.

Serving and Storing Creamy Tortellini Soup

This soup is best served warm straight from the slow cooker. The creamy texture makes it ideal with crusty garlic bread or a light arugula salad. For extra richness, sprinkle a bit more parmesan and cracked black pepper just before serving.

To store, let the soup cool completely before transferring it into airtight containers. It will keep well in the refrigerator for up to 4 days. For longer storage, freeze it without the tortellini and cream, then add those fresh when reheating.

Frequently Asked Questions

Can I freeze this soup?

Yes, but it’s best to freeze it before adding tortellini and cream to maintain the best texture. Add those fresh after reheating.

What kind of tortellini works best?

Cheese tortellini is a classic choice, but spinach or mushroom-filled versions are also delicious.

How do I make it vegetarian?

Simply use vegetable broth and ensure your tortellini is meat-free.

Can I use milk instead of cream?

You can, but the result will be thinner and less rich. Whole milk works better than skim.

How can I thicken the soup?

For a thicker consistency, mash some of the cooked veggies before adding the tortellini or stir in a cornstarch slurry with the cream.

Is this gluten-free?

Only if you use gluten-free tortellini and ensure the broth and other ingredients are certified gluten-free.

Want More Soup Ideas with a Creamy Twist?

If this Slow Cooker Creamy Tortellini Soup hit the spot, you might fall in love with these other comforting options:

• Creamy Tomato Basil Orzo Soup for a velvety, tangy spin on a classic.
• Chicken Alfredo Lasagna Soup packed with pasta and cheesy goodness.
• Sweet Corn and Potato Chowder that’s perfect for golden hour cravings.
• Broccoli Cheddar Soup in Bread Bowls to level up lunch or dinner.
• Creamy Mushroom Wild Rice Soup for an earthy, hearty hug in a bowl.

Save This Pin For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it on chilly nights or whenever you need a simple meal idea.

And let me know in the comments if you tried a different kind of tortellini or added your own veggie twist. I love seeing how you make these recipes your own!

Slow Cooker Creamy Tortellini Soup

Author: Kate Walton
Total Time: 55 minute
Yield: 6 servings

Print Recipe

Description

This slow cooker creamy tortellini soup is rich, comforting, and incredibly easy to make. It combines cheesy tortellini, tender vegetables, and a luscious parmesan cream broth for a fuss-free family dinner.

Instructions

Dice onion, slice carrots and celery, and mince garlic.
Add onion, carrots, celery, garlic, Italian seasoning, salt, and pepper to the slow cooker.
Pour in the broth and stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours.
Stir in tortellini and baby spinach 30 minutes before serving.
Once tortellini is tender and spinach wilted, stir in heavy cream and parmesan cheese.
Adjust seasoning if needed and serve hot.

Prep Time: 15 minutes
Cook Time: 6-7 hours (low) or 3-4 hours (high)
Category: Dinner