Nothing beats the rich flavours and creamy comfort of this hearty slow cooker tortellini soup recipe during the cold winter months.
Whether you're looking for a quick weeknight dinner or a filling meal to serve at your next gathering, this crockpot soup recipe is a must-try!
It's hug-in-a-bowl comfort food at its very best. Get ready to fall in love with every spoonful!
Love slow cooker recipes? You might also like slow cooker tortellini pasta bake, slow cooker chicken curry, and slow cooker pulled beef!
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✔️ Why you'll love this recipe!
- This soup is perfect for those chilly days when you want something warm and comforting to eat. It's the ultimate comfort food that will leave your tummy feeling nice and full.
- Utilising a slow cooker means you can set and forget. Once your ingredients are in, the cooker does all the work, allowing you to carry on with other tasks or simply relax while your meal is being prepared.
- This creamy tortellini soup is adaptable. You can easily swap ingredients or add extras.
🛒 Ingredient notes
Olive Oil - for softening the onions, garlic, and carrots.
Onion - adds depth of flavour and sweetness and forms the base of the soup.
Garlic - 3 large cloves, finely chopped, for flavour.
Carrot - 1 large carrot, peeled and diced adds texture and colour to the soup.
Italian Seasoning - a blend of dried herbs including basil, oregano, rosemary, and thyme. It's great for adding a medley of flavours in one go.
Plain Flour - used as a thickening agent.
Vegetable Stock - provides depth and richness to the soup.
Spinach and Ricotta Tortellini - or another filled pasta of your choice.
Baby Spinach - the tender young leaves of spinach wilt easily when heated and add a fresh and slightly earthy flavour to the dish.
Frozen Peas - retain their vibrant green colour and sweet taste, making them a handy addition to the soup.
Double Cream - gives the soup a velvety smooth texture.
Parmesan - for an added umami flavour.
Nutmeg - the warm and slightly sweet spice enhances the flavour of this creamy soup.
Salt and Pepper - for seasoning.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the olive oil in a frying pan and cook the onion, garlic, carrot and Italian seasoning on a low heat for 4-5 minutes until soft.
Two: Stir in the plain flour and cook for 1 minute. Spoon the mixture into the slow cooker basin.
Three: Pour over the vegetable stock and cook on high for 3 hours.
Four: Add the tortellini, spinach, peas, Parmesan, nutmeg, salt and pepper and cook for a further 20-30 minutes until the tortellini is cooked through and tender.
💭 Expert tips
- Sautéing the onions, garlic, and carrots in olive oil, softens and caramelises the veggies, enhancing their natural flavours and adds depth to the soup.
- Tortellini can become too soft if overcooked, so check it every 10 minutes once it's been added to the slow cooker.
- Nutmeg can elevate the soup’s flavour profile. However, be cautious; a little goes a long way. Grate nutmeg freshly for the best results.
🍴 Serving suggestions
Serve the slow cooker tortellini soup with air fryer garlic bread or air fryer pizza for a filling and hearty meal.
📖 Variations
- Add cooked chicken, crumbled Italian sausage or leftover turkey to the soup for added protein.
- Switch out spinach and ricotta tortellini for other fillings like sun-dried tomato and mozzarella or three-cheese tortellini.
- Add sliced mushrooms along with the onions and garlic. The earthy flavour complements the creaminess of the soup nicely.
- Swap the double cream for a tin of chopped tomatoes.
🥡 Storage
Store - leftover soup can be stored in an airtight container in the fridge for up to 4 days.
Reheat - microwave until warm through.
Freeze - allow the soup to cool and freeze for up to 3 months.
❓ Frequently asked questions
All types can be used. Fresh tortellini requires the shortest cooking time, followed by frozen and then dried. Adjust the cooking time accordingly to ensure the tortellini doesn’t become too soft.
Absolutely! You can substitute it with single cream, or even milk for a lighter version.
Of course! This soup is versatile. Consider adding celery, diced peppers, courgette, or even kale for added nutrition and flavour.
😋More comfort food classics
More slow cooker recipes
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Recipe
Easy Slow Cooker Tortellini Soup Recipe
Equipment
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion peeled and finely chopped
- 3 Garlic Cloves peeled and finely chopped
- 1 Carrot peeled and diced
- 1 tablespoon Italian Seasoning
- 2 tablespoon Plain Flour
- 700 ml Vegetable Stock
- 300 g Spinach and Ricotta Tortellini fresh
- 100 g Baby Spinach
- 100 g Frozen Peas
- 200 ml Double Cream
- 50 g Parmesan grated
- Pinch of Nutmeg freshly grated
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Heat the olive oil in a frying pan and cook the onion, garlic, carrot and Italian seasoning on a low heat for 4-5 minutes until soft.1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 Carrot, 1 tablespoon Italian Seasoning
- Stir in the plain flour and cook for 1 minute. Spoon the mixture into the slow cooker basin.2 tablespoon Plain Flour
- Pour over the vegetable stock and cook on high for 3 hours700 ml Vegetable Stock
- Add the tortellini, spinach, peas, double cream, Parmesan, nutmeg, salt and pepper and cook for a further 20-30 minutes until the tortellini is cooked through and tender.300 g Spinach and Ricotta Tortellini, 100 g Baby Spinach, 100 g Frozen Peas, 200 ml Double Cream, 50 g Parmesan, Pinch of Nutmeg, ¼ teaspoon Black Pepper, 1 teaspoon Salt
Notes
- Sautéing the onions, garlic, and carrots in olive oil, softens and caramelises the veggies, enhancing their natural flavours and adds depth to the soup.
- Tortellini can become too soft if overcooked, so check it every 10 minutes once added to the slow cooker.
- Nutmeg can elevate the soup’s flavour profile. However, be cautious; a little goes a long way. Grate nutmeg freshly for the best results.
- Add cooked chicken, crumbled Italian sausage or leftover turkey to the soup for added protein.
- Switch out spinach and ricotta tortellini for other fillings like sun-dried tomato and mozzarella or three-cheese tortellini.
- Add sliced mushrooms along with the onions and garlic. The earthy flavour complements the creaminess of the soup.
- Swap the double cream for a tin of chopped tomatoes.
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