If you’re craving a warm and comforting meal with minimal prep, this is for you. This Hearty Tomato-Basil Slow Cooker Tortellini Soup offers a rich, Italian-inspired flavor in every spoonful—perfect for chilly evenings or any time you want a fuss-free meal that practically cooks itself!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 package (9–10 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach or kale, chopped
- ½ cup heavy cream (optional, for added creaminess)
- Fresh basil, chopped (for garnish)
- Grated Parmesan cheese (for topping)
Instructions
Begin by lightly sautéing the onion and garlic in olive oil on the stovetop. This step brings out a sweet, aromatic base for the soup. Once the onion turns translucent, transfer it to your slow cooker.
Add crushed tomatoes, broth, dried basil, salt, and black pepper to the slow cooker. Give everything a good stir, then cover and set the cooker to low for about 4 to 5 hours (or on high for about 2 to 3 hours) to let the flavors mingle and develop.
In the final 30 minutes of cooking, gently stir in the tortellini and fresh spinach. If you prefer a creamier soup, pour in the heavy cream at this point. Cover the slow cooker again and let the tortellini cook until they become perfectly tender.
Ladle the soup into bowls and top each bowl with a sprinkle of fresh basil and grated Parmesan cheese for an extra burst of flavor.
This soup is a wonderful showcase of bright tomato flavors and fragrant herbs, balanced by the comforting bite of tortellini. Whether you’re serving a quick family dinner or looking to impress company with something warm and cozy, this recipe fits the bill. It can easily be made vegetarian by choosing vegetable broth and cheese tortellini—though chicken tortellini works just as well. Feel free to swap the spinach for kale or even add in a handful of chopped carrots or zucchini for extra vegetables. Enjoy the simplicity of slow cooking, and savor every spoonful of this hearty, homey dish!
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.
