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Creamy tortellini soup in the slow cooker.
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5 from 1 vote

Easy Slow Cooker Tortellini Soup Recipe

A rich and creamy slow cooker tortellini soup recipe, perfect for chilly evenings! It's hug-in-a-bowl comfort food and packed full of veggies!
Course Soup
Cuisine British
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 4
Calories 557kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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 hours
    700 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

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 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.
 
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.
  • 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 to cool then put the soup in a freezer-safe container and freeze for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutritional Information (Approximate)

Calories: 557kcal | Carbohydrates: 50g | Protein: 20g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 1849mg | Potassium: 379mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6313IU | Vitamin C: 21mg | Calcium: 355mg | Iron: 4mg
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