Slow Cooker Tomato Tortellini Soup is a cozy and comforting dish that brings together tender cheese-filled tortellini, a rich tomato broth, and plenty of warm herbs and spices. It’s the perfect blend of hearty pasta and flavorful soup that feels like a big, warm hug on a chilly day.
I love how easy this soup is to make—you just toss everything into the slow cooker and let it do its magic while you go about your day. The tortellini cooks right in the tomato-based broth, soaking up all those delicious flavors without any extra fuss. It’s one of those meals that tastes like you spent hours in the kitchen even when you didn’t.
My favorite way to serve this soup is with a sprinkle of fresh basil and a little grated Parmesan on top, alongside some crusty bread for dipping. It’s a simple meal that always feels special, and it’s one I keep coming back to whenever I want something tasty, satisfying, and easy to enjoy.
Key Ingredients & Substitutions
Marinara or Tomato Basil Sauce: This is the heart of the soup, giving it bright, rich tomato flavor. If you don’t have jarred sauce, canned tomato sauce plus some dried herbs works well too.
Diced Tomatoes: They add texture and fresh tomato taste. Use fire-roasted for a deeper flavor or plain if you want it lighter.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds extra depth. Homemade broth is always a win!
Cheese Tortellini: The star pasta here. Fresh refrigerated tortellini works best because it cooks quickly in the slow cooker. You can swap for frozen tortellini but watch cooking time closely.
Heavy Cream: This is optional but smooths out the soup nicely. For a lighter option, try half and half or a splash of milk.
How Can I Add Tortellini Without Overcooking It?
Adding tortellini too early can make it mushy. Here’s how to get it just right:
- Add refrigerated tortellini in the last 30 minutes of cooking.
- Keep the slow cooker on low so they cook gently and stay tender.
- Check for doneness by tasting—tortellini should be soft but still hold shape.
- If using frozen tortellini, add a few minutes extra but watch closely.
This simple timing tip keeps your pasta perfect and prevents it from falling apart in the soup.
Equipment You’ll Need
- Slow cooker – great for cooking the soup low and slow without any stirring.
- Measuring cups and spoons – keep your seasonings and liquids just right.
- Wooden spoon or heat-safe spatula – perfect for stirring in the tortellini gently.
- Knife and cutting board – for chopping fresh basil or other add-ins.
- Ladle – helps you serve the soup easily without mess.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or ground turkey for a protein boost and added zest.
- Stir in chopped spinach or kale during the last 10 minutes for extra greens.
- Use sun-dried tomatoes instead of fresh diced for a richer tomato flavor.
- Add a pinch of crushed red pepper flakes if you like a little heat.
Slow Cooker Tomato Tortellini Soup
Ingredients You’ll Need:
- 1 jar (24 ounces) marinara or tomato basil pasta sauce
- 1 can (14.5 ounces) diced tomatoes with juice
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 package (9 ounces) refrigerated cheese tortellini
- ½ cup heavy cream or half and half (optional for creamier soup)
- Fresh basil leaves, thinly sliced, for garnish
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This recipe requires about 6 to 7 hours on low or 3 to 4 hours on high in the slow cooker. Add an extra 30-35 minutes near the end to cook the tortellini until tender, plus 5 more minutes if you add cream for a richer soup. Total time: approximately 7 hours on low or around 4 hours on high plus finishing touches.
Step-by-Step Instructions:
1. Combine Soup Ingredients:
Pour the marinara sauce, diced tomatoes and their juice, and broth into your slow cooker. Stir in the Italian seasoning, garlic powder, onion powder, and salt and pepper to taste. This mix forms the flavorful base of your soup.
2. Slow Cook the Soup Base:
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours. This slow cooking lets the flavors meld together beautifully.
3. Add Tortellini:
About 30 minutes before you’re ready to eat, stir in the refrigerated cheese tortellini into the slow cooker. Cover and cook until the tortellini is tender, about 25-30 minutes, taking care not to overcook.
4. Optional Creamy Finish:
If you’d like a creamier soup, stir in the heavy cream or half and half and cook for another 5 minutes until heated through.
5. Taste and Serve:
Give your soup a final taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh basil and grated Parmesan cheese for a truly comforting bowl of tomato tortellini soup.
If you love this cozy bowl, try my Creamy Cheesy Ground Beef Taco Soup, the classic Authentic Chicken Tortilla Soup, or a set-and-forget favorite, Slow Cooker Taco Soup.
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes! Frozen tortellini works well, but add it about 5 minutes earlier than refrigerated to ensure it cooks through without becoming mushy. Keep an eye on the texture as cooking times can vary.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 3, then refrigerate it before adding tortellini. When ready to serve, reheat the soup and add tortellini in the last 30 minutes to avoid overcooking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of broth if the soup has thickened too much.
Can I Make This Soup Dairy-Free?
Yes! Simply skip the heavy cream or replace it with a dairy-free alternative like coconut milk or cashew cream for a creamy texture without dairy.