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- 1 package (9-12 oz) cheese tortellini (fresh or frozen) - 1 can (15 oz) diced tomatoes, with juice - 4 cups vegetable broth The heart of this soup lies in its main ingredients. The cheese tortellini adds a rich, creamy texture. Diced tomatoes bring a burst of flavor and color. Vegetable broth serves as a warm base that ties everything together. - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 cups baby spinach, roughly chopped - 1 cup carrots, sliced - 1 cup bell pepper, chopped (any color) - 1 teaspoon Italian seasoning - ½ teaspoon red pepper flakes (optional for some heat) - Salt and pepper to taste Fresh vegetables add nutrition and texture. Onions and garlic create a savory foundation. Carrots and bell peppers provide sweetness and crunch. Spinach adds a pop of green. Italian seasoning and red pepper flakes give the soup warmth and depth. - 1 cup heavy cream or coconut cream (for a dairy-free option) - Grated Parmesan cheese (for serving, optional) - Fresh basil leaves (for garnish, optional) Cream enriches the soup, making it smooth. Parmesan cheese adds a salty finish. Fresh basil gives a bright touch. These garnishes elevate the dish and make it visually appealing. {{ingredient_image_1}} First, gather your ingredients. Chop the onion, garlic, carrots, and bell pepper. Aim for small pieces to help them cook well. This step adds flavor to the soup. It is also a great chance to let your kids help in the kitchen. While you chop, set the tortellini aside. You'll add this later. Now, it's time to layer the ingredients in the crockpot. Start with the chopped onion and garlic. Add in the sliced carrots and chopped bell pepper next. Pour in the canned diced tomatoes with their juice. This adds a nice, rich base. Then, pour in the vegetable broth. Stir in the Italian seasoning and red pepper flakes. This mix brings warmth and flavor to the soup. Cover your crockpot. Cook on low for 6-8 hours or high for 3-4 hours. Check that the vegetables are tender before adding the tortellini. About 30 minutes before serving, add the tortellini and the chopped spinach to the crockpot. This step gives the soup a fresh taste. Stir gently to combine everything and cover the pot again. Once the tortellini is cooked—this should take about 30 minutes—slowly stir in the heavy cream or coconut cream. This makes the soup rich and creamy. Season with salt and pepper to taste. Allow the soup to heat through for another 10-15 minutes. Enjoy your hearty crockpot tortellini soup! Seasoning makes a big difference in taste. Use salt, pepper, and herbs wisely. I recommend adding Italian seasoning early. It infuses the soup with rich flavors. Red pepper flakes can give a nice kick. Adjust the amount to your taste. For cooking times, set your crockpot on low for 6-8 hours. This slow cooking enhances flavors. If you’re short on time, use high for 3-4 hours. Just remember, low heat is best for deep flavors. To avoid mushy tortellini, add them late in the cooking process. They only need about 30 minutes to cook. Stir gently to keep them intact. If you like a thicker soup, try adding some pureed beans or extra vegetables. You can blend a portion of the soup and mix it back in. This gives a creamy texture without losing the soup's heartiness. Feel free to experiment with the thickness to fit your taste! Pro Tips Prep Ahead: Chop your vegetables the night before and store them in the fridge to save time on cooking day. Add Freshness: For an extra burst of flavor, add a squeeze of lemon juice just before serving. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as zucchini or mushrooms, to suit your taste. Thickening the Soup: If you prefer a thicker soup, blend a portion of the soup and stir it back in before adding the cream. {{image_2}} For a vegetarian or vegan twist, you can swap out the heavy cream for coconut cream. This gives you a rich flavor without any dairy. You can also add more veggies. Think zucchini, mushrooms, or even sweet potatoes. These will make your soup heartier and more colorful. Adding extra greens, like kale or Swiss chard, boosts nutrients too. Just chop them up and toss them in with the tortellini. You'll love the added taste and texture. Want more protein in your soup? You can add cooked chicken or sausage for a meaty option. Simply shred the chicken or slice the sausage and stir it in about 30 minutes before serving. This makes the soup filling and gives it a savory kick. If you prefer a plant-based protein boost, consider adding legumes. Chickpeas or white beans work well. Drain and rinse them before adding to the crockpot. These options keep your soup hearty and satisfying, without using meat. To keep your leftover soup fresh, use an airtight container. Make sure to let the soup cool before sealing. Store it in the fridge for up to three days. After that, the taste and texture may not be the same. Always check for any off smells or changes in color before eating. To enjoy your soup later, freezing is a great option. First, let the soup cool down completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to eat, take the soup out of the freezer. Place it in the fridge overnight to thaw. You can also use the microwave for faster thawing. Once thawed, reheat the soup on the stove or in the microwave. Stir it well to make sure it heats evenly. If it seems thick, add a little broth or water to thin it out. Enjoy your warm, comforting soup! Cooking this soup takes about 6-8 hours on low or 3-4 hours on high. If you need it ready faster, use the high setting. The longer time allows flavors to blend well. This soup is perfect for busy days. You can prepare it in the morning and enjoy it for dinner. Yes, you can use frozen tortellini in this recipe. Just add them in the last 30 minutes of cooking. They will cook quickly and blend nicely with the soup. Make sure to stir gently to avoid breaking them apart. This makes it easy and still delicious. You can use chicken broth or beef broth if you want a different flavor. Water is an option, but it won't have as much taste. To enhance the flavor, add some herbs or spices. A splash of white wine can also add depth to your soup. These swaps keep the soup tasty and enjoyable. This blog post showed how to make a tasty crockpot tortellini soup. We covered the key ingredients, like cheese tortellini and fresh veggies, along with cooking steps. I shared tips for great flavor and texture, plus options for vegans or those wanting to add protein. In the end, you can store leftovers safely or freeze them for later. Enjoy this warm soup that’s simple, healthy, and perfect for any day. Now, you’re ready to create your own flavorful dish.

Hearty Crockpot Tortellini Delight

A comforting and delicious tortellini soup made in a crockpot, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 8 hours
Course Main Course
Cuisine Italian
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 package cheese tortellini (fresh or frozen)
  • 1 can diced tomatoes, with juice
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups baby spinach, roughly chopped
  • 1 cup carrots, sliced
  • 1 cup bell pepper, chopped (any color)
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes (optional for some heat)
  • to taste Salt and pepper
  • 1 cup heavy cream or coconut cream (for a dairy-free option)
  • to taste Grated Parmesan cheese (for serving, optional)
  • to taste Fresh basil leaves (for garnish, optional)

Instructions
 

  • Begin by preparing your ingredients. Chop the onion, garlic, carrots, and bell pepper. Set the tortellini aside for later.
  • In a large crockpot, layer the chopped onion, garlic, carrots, bell pepper, and canned diced tomatoes with their juice.
  • Pour in the vegetable broth and stir in the Italian seasoning and red pepper flakes, ensuring that everything is well mixed.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
  • About 30 minutes before serving, add the tortellini and the chopped spinach to the crockpot. Stir gently to combine and cover again.
  • Once the tortellini are cooked (should take about 30 minutes), slowly stir in the heavy cream or coconut cream until fully incorporated. Season with salt and pepper to taste.
  • Allow the soup to heat through for another 10-15 minutes.
  • Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.

Notes

For a dairy-free option, use coconut cream.
Keyword crockpot, soup, tortellini, vegetarian