Nothing beats a warming bowl of tomato-based soup when you crave soothing comfort. This slow cooker tomato tortellini soup is all about layers of flavor: tangy tomatoes balanced by a creamy finish, fresh basil, and tender cheese tortellini. It’s easy to assemble, and the slow cooker does the heavy lifting while you go about your day. Prepare to be rewarded with a rich, velvety meal that tastes like pure comfort.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 3 cups vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (plus extra for garnish if desired)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- 10 ounces cheese tortellini (fresh or frozen)
- ¾ cup heavy cream (you can also use half-and-half)
- Fresh basil leaves for garnish (optional)
Instructions
1. Begin by prepping your ingredients: chop the onion and mince the garlic. A quick sauté will help bring out sweeter, savory notes. Warm the olive oil in a small skillet over medium heat, add onion, and cook until soft, about five minutes. Stir in the garlic for a minute or so, being careful not to let it brown.
2. Transfer the onions and garlic into your slow cooker, then stir in the diced tomatoes, broth, dried oregano, dried basil, salt, and pepper. Give it a gentle stir to distribute the seasonings.
3. Set your slow cooker to low and cook for 6 to 7 hours. If you’re short on time, you can set it to high for about 3 to 4 hours. This long, relaxed simmer will allow the flavors to meld beautifully.
4. About 20 minutes before you’re ready to serve, stir in the cheese tortellini. If you’re using fresh tortellini, it will cook quickly—frozen may take a bit longer, so adjust accordingly. Keep the heat on low.
5. Right before serving, swirl in the heavy cream. This is the step that transforms the soup into something extra luxurious. Taste and adjust seasonings as needed. Ladle into bowls, then garnish with extra dried basil or fresh basil leaves if you’d like a burst of color.
6. Enjoy with a side of crusty bread or a simple green salad for a complete, satisfying meal.
Nothing says comfort like a pot of slow-cooked goodness, and this tomato tortellini soup is sure to appeal to just about everyone—especially those seeking a no-fuss, nourishing meal. If you’re looking to lighten things up, swap the heavy cream for whole milk, or go completely dairy-free by substituting coconut milk and using vegan tortellini. You can add more vegetables—like chopped spinach or diced zucchini—for extra nutrition. Either way, it’s a one-pot wonder perfect for meal preppers, busy families, or anyone who appreciates a hands-off, hearty dish with minimal cleanup. Let this creamy basil bliss become your new cooling-weather favorite!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
