Cheese tortellini in a tomato broth is the kind of soup that feels like a hug. This crockpot tomato tortellini soup uses crushed tomatoes, onion, and basil so the tortellini cook right in the pot and stay tender.
With minimal prep time and a few ingredients, this soup is a great choice for a comforting meal. It’s ideal for serving on chilly evenings or for meal prepping for the week ahead.
Easy Crockpot Tomato Tortellini Soup Recipe
This soup features a rich tomato base filled with tender tortellini and seasoned with Italian herbs. The recipe takes about 6 hours on low heat and serves 6 people, making it perfect for family dinners or gatherings.
Ingredients
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- Grated Parmesan cheese for serving
- Fresh basil for garnish (optional)
Instructions
- Combine Ingredients: In the Crockpot, add crushed tomatoes, broth, chopped onion, minced garlic, dried basil, oregano, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6 hours or high for 3 hours.
- Add Tortellini: About 15 minutes before serving, stir in the tortellini and chopped spinach. Cover and continue to cook until the tortellini is tender.
- Finish with Cream: Stir in the heavy cream just before serving to add richness.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil, if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 320kcal
- Fat: 15g
- Protein: 12g
- Carbohydrates: 38g
I add the tortellini near the end so they do not get soggy. A few basil leaves on top are enough to make it feel like more than a pantry dinner.
