Slow Cooker Tomato Tortellini Soup Recipe
There’s something so comforting about a warm bowl of tomato tortellini soup, especially when it’s made in a slow cooker. This version combines the richness of tomatoes, creamy textures, and the tender chewiness of tortellini. Letting it simmer in the slow cooker deepens the flavors, making every spoonful satisfying and cozy. This recipe is perfect for busy days when you want to come home to a delicious, ready-to-eat meal with minimal effort.
Why This Recipe Works
This slow cooker tomato tortellini soup offers a hearty, creamy base of tomatoes with a satisfying mix of cheese-stuffed tortellini. The slow-cooking process allows the tomatoes and seasonings to meld together, creating a robust base that’s both comforting and flavorful. As the soup slowly simmers, the tortellini absorb some of the rich tomato flavors, creating a dish that feels indulgent yet homey.
Ingredients
- 1 can (28 ounces) crushed tomatoes – You can use whole peeled tomatoes and crush them for extra texture.
- 4 cups vegetable or chicken broth – Either works well, depending on your preference.
- 1 cup heavy cream – Adds richness and makes the soup creamy.
- 1 cup milk – Balances the cream to create a smooth consistency.
- 3-4 cloves garlic, minced – Fresh garlic adds depth.
- 1 teaspoon Italian seasoning – Dried basil, oregano, and thyme work perfectly.
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes – Optional, but adds a hint of warmth.
- 1 package (20 ounces) cheese tortellini – Fresh or frozen tortellini works great.
- 1/2 cup grated Parmesan cheese – Adds extra cheesy goodness.
- Fresh basil leaves, chopped – For garnish, adding freshness.
- Optional: Spinach or kale leaves – To add some greens to the soup.