How to Make Slow Cooker Creamy Tortellini Soup
1. Build the Soup Base
Add the olive oil, onion, garlic, chicken broth, diced tomatoes, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
2. Slow Cook
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, allowing the aromatics and herbs to fully develop.
3. Add the Tortellini
Stir in the tortellini during the last 30–40 minutes of cooking. This timing keeps the pasta tender without becoming mushy.
4. Make It Creamy
Once the tortellini are cooked, stir in the heavy cream, spinach, and Parmesan cheese. Cover and cook for another 10–15 minutes, until the greens are wilted and the soup is silky and smooth.
5. Taste and Adjust
Check seasoning and adjust with more salt or pepper if needed.
Serving Suggestions
Serve this soup hot with:
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Crusty bread or garlic toast
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A light green salad
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Extra Parmesan sprinkled on top
A pinch of red pepper flakes adds gentle heat if you like a little kick.
Easy Variations
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Add cooked Italian sausage for extra heartiness
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Swap spinach for kale or Swiss chard
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Use half-and-half for a lighter version
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Stir in mushrooms or carrots for more texture
A Soup That Feels Like a Hug
Slow Cooker Creamy Tortellini Soup is one of those recipes that instantly earns a place in your regular rotation. It’s easy, filling, and deeply comforting—proof that the best meals don’t have to be complicated, just thoughtfully made.
