Crockpot Creamy Tomato Tortellini Soup | Easy Slow Cooker
Cozy Crockpot Creamy Tomato Tortellini Soup with garlic, basil, spinach, and Parmesan. Dump‑and‑go, ready in 3 hours. Family‑friendly with freezer tips.
Equipment
- 5–6 qt slow cooker
- immersion blender (optional)
Ingredients
- 1 tbsp olive oil optional
- 1 medium onion diced
- 3–4 garlic cloves minced
- 28 oz crushed tomatoes
- 14.5 oz fire‑roasted diced tomatoes
- 4 cups low‑sodium chicken or vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/4–1/2 tsp red pepper flakes optional
- 1 tsp kosher salt 1/2 tsp black pepper
- 1 tsp sugar OR 1/4 tsp baking soda
- 3/4–1 cup heavy cream or half‑and‑half
- 1/2 cup grated Parmesan plus more to serve
- 18–20 oz refrigerated cheese tortellini
- 2 cups baby spinach
- Optional: 3–4 oz cream cheese richer, cornstarch slurry for extra thickness
Instructions
- Add onion, garlic, crushed/diced tomatoes, broth, tomato paste, basil, Italian seasoning, oregano, red pepper flakes, salt, pepper, sugar or baking soda, and olive oil to slow cooker; stir.
- Cook on Low 4–5 hours or High 2.5–3 hours.
- Partially blend for creaminess.
- Stir in cream (and cream cheese if using) on Warm/Low until smooth.
- Turn to High; add tortellini and cook 10–15 minutes (fresh) or until al dente.
- Stir in Parmesan and spinach to wilt. Taste, adjust seasoning, and serve.
Notes
For best leftovers, cook tortellini separately and add to bowls.
Evaporated milk can replace cream for a lighter but stable finish.