I tried to make a tortellini soup in the slow cooker a few years ago after seeing it on one of those Facebook videos. The recipe called for cream cheese, which never really did anything but become a chunky mess. It was definitely a fail. I’ve wanted to make my own version (that would actually work out) ever since. I put this in the crock pot this morning, and it was ready in time for lunch.

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Slow Cooker Creamy Tomato & Tortellini Soup

Prep Time15 mins

Cook Time3 hrs

Total Time3 hrs 15 mins

Course: Soup

Cuisine: Italian

Keyword: crock pot tortellini soup, slow cooker tortellini soup, tortellini soup

Equipment

• Slow cooker

Ingredients

• 28 oz can petite diced tomatoes
• 28 oz chicken or vegetable stock
• 1 tsp kosher salt
• 2 tsp garlic powder
• 1 tsp onion powder
• ½ tsp basil
• ½ tsp oregano
• ½ tsp thyme
• 9 oz package refrigerated or frozen tortellini
• ½ cup heavy cream
• 1 cup frozen spinach
• Shaved or grated parmesan for topping

Instructions

• Combine all ingredients except heavy cream and spinach in the slow cooker.
• Cook on low for 2-3 hours (just check to see if the tortellini are done. An hour might even be sufficient, but I didn’t check it after an hour).
• Stir in the heavy cream and spinach.
• Let it cook for about another 10-15 minutes, or until the spinach has thawed and heated to the temperature of the soup.
• Serve and top with parmesan cheese.