This Slow Cooker Tomato and Tortellini Soup recipe was born out of a familiar, modern dilemma: a deep craving for the soul warming, long simmered soups of my childhood, but without the ability to stand watch over a stove for hours. As a mom, my weekends filled up with activities, and my slow cooker became my kitchen ally. This soup is my perfected answer; a way to capture that rich, slow cooked flavor that tastes like it simmered all day, with just 15 minutes of hands on prep. It’s the kind of meal that turns a busy Tuesday into something special, making everyone feel cared for.
The magic is in the layers of flavor and texture. First, you get the deeply savory, rich, and creamy tomato base. Simmering the vegetables with Parmesan rinds infuses an incredible, almost nutty umami depth. After a quick blend, the soup becomes luxuriously smooth, a perfect backdrop for the cheesy tortellini and tender spinach. The final bite is comforting and satisfying; a soft, cheesy tortellini, a ribbon of wilted spinach, all enveloped in that velvety, herb kissed tomato broth. It’s a hug in a bowl that’s both elegant and utterly approachable.
Why You’ll Make This Soup on Repeat
- Set It and Forget It Simplicity: Just a quick sauté, then let the slow cooker work its magic for hours of hands off cooking.
- Restaurant Quality at Home: The step of sautéing the veggies and tomato paste (a chef’s secret!) builds a flavor foundation that tastes professional.
- A Complete, Balanced Meal: With protein packed tortellini and nutrient rich spinach right in the pot, you just need some bread on the side for dinner.
- Perfect for Meal Prep: This soup makes fantastic leftovers, and the flavor improves overnight.
Pro Tips for the Best Soup Every Time
To make sure your soup is absolutely perfect, here are the secrets I’ve learned after making this dozens of times:
- The Flavor Power of Parmesan Rinds: Don’t skip the optional cheese rinds! They are a treasure, melting into the soup as it cooks to create an unbeatable savory, cheesy depth. Start saving them in a bag in your freezer.
- “Bloom” Your Tomato Paste: When you add the tomato paste to the sautéed veggies, let it cook for a full two minutes, stirring constantly. This caramelizes the sugars and deepens its flavor from “canned” to “complex.”
- Blend for Silky Perfection: An immersion blender is the easiest tool for this job, but you can also carefully transfer the hot soup in batches to a traditional blender. Blend until completely smooth for the most luxurious texture.
- Add the Pasta Last: To prevent the tortellini from becoming mushy, always add them at the very end, cooking just until they are tender. This ensures they keep their perfect, pillowy texture.
Make Ahead, Storage & Freezing Instructions
Make Ahead: You can sauté the vegetable and tomato paste mixture up to a day ahead. Store it in an airtight container in the refrigerator, then simply combine it with the slow cooker ingredients in the morning.
Storage & Reheating: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over medium low heat or in the microwave, adding a splash of broth or water if the soup has thickened.
Freezing: This soup freezes well, but with one important note: freeze it without the tortellini. The pasta will become soggy when thawed. Freeze the pureed soup base for up to 3 months. Thaw overnight in the fridge, reheat on the stovetop, and then cook fresh tortellini directly in the hot soup just before serving.
Step by Step Instructions
1Start the Slow Cooker Base: In your 4 quart or larger slow cooker, combine the vegetable stock, the two cans of ground peeled tomatoes, the optional Parmesan rinds, the bay leaf, fresh basil, and thyme. Turn the slow cooker on to HIGH (for 4 hours total) or LOW (for 6 hours total) and cover. This lets it start warming up while you prep the veggies.
2Sauté the Aromatics: In a large skillet, heat the olive oil over medium high heat. Add the diced celery, onion, and carrots. Sauté for 3-4 minutes, just until they begin to soften. Add the chopped garlic, salt, black pepper, paprika, and optional red pepper flakes. Cook for one more minute until fragrant.
3Build Deep Flavor: Add the tomato paste to the skillet. Cook, stirring constantly, for about 2 minutes. The paste will darken slightly and stick to the pan; this is good! Pour in the white wine to deglaze the skillet, scraping up all those flavorful browned bits. Immediately pour the entire contents of the skillet into the slow cooker. Stir everything together, cover, and let it cook for the remaining time (4 hours on HIGH or 6 hours on LOW).
4Finish the Creamy Base: Once the cooking time is up, carefully remove and discard the bay leaf and any leftover cheese rinds. Using an immersion blender, puree the soup directly in the slow cooker until it is completely smooth. (Alternatively, blend in batches in a traditional blender with the vent open). Stir in the grated Romano cheese, heavy cream, and optional butter until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed.
5Add the Final Components: Ensure your slow cooker is set to HIGH. Add the entire package of frozen cheese tortellini. Cook for about 10 minutes, or until the tortellini are tender and cooked through. Add the spinach and stir until it is just wilted, about 1-2 minutes. If the soup is thicker than you’d like, thin it with a little extra vegetable stock or cream.
Ingredient Substitutions
Dietary Swaps:
- Vegetarian: The recipe is already vegetarian as written. Use vegetable stock.
- Gluten Free: Use your favorite gluten free cheese tortellini and ensure your vegetable stock is certified gluten free.
- Dairy Free/Lighter: Omit the Parmesan rinds, Romano cheese, cream, and butter. For creaminess, blend in ¾ cup of raw cashews (soaked in hot water for 30 minutes, then drained) with the soup, or stir in ½ cup of full fat coconut milk at the end.
Common Substitutes:
- Wine: The ½ cup of dry white wine (like Sauvignon Blanc or Pinot Grigio) adds great acidity. If you prefer not to cook with wine, substitute with an equal amount of vegetable stock plus 1 tablespoon of fresh lemon juice.
- Cheese: If you don’t have Romano, freshly grated Parmesan cheese makes an excellent substitute. For the rinds, if you don’t have any, simply add an extra ¼ cup of grated cheese to the soup at the end.
- Herbs: If you don’t have fresh thyme, use ¾ teaspoon of dried thyme. For the basil, in a pinch, you can stir in 1-2 tablespoons of prepared pesto at the very end.
- Spinach: Fresh baby spinach is ideal, but you can use frozen chopped spinach. Thaw it completely and squeeze out all excess water before adding it to the soup.
Serving Suggestions
This soup is a hearty meal all on its own, but it loves to be accompanied! Serve it with a big wedge of warm, crusty artisan bread or garlic bread for dipping. A simple side salad with a bright vinaigrette (like our favorite Italian salad) provides a perfect fresh contrast to the rich soup.
For drink pairings, a glass of the same dry white wine you used in the soup (like a Chardonnay or Pinot Grigio) is a classic match. A light Italian lager or a glass of sparkling water with lemon also works beautifully.
Frequently Asked Questions (FAQ)
Can I make this soup on the stovetop instead?
Absolutely! Follow steps 1-3 in a large Dutch oven or soup pot over medium heat. After adding the wine, add the stock and tomatoes, then bring to a simmer. Cook, partially covered, for 45 minutes to 1 hour, then proceed with blending and adding the remaining ingredients.
My soup is too thin after blending. How can I thicken it?
Create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the hot soup after blending and let it simmer for 2-3 minutes until thickened.
Can I use dried tortellini instead of frozen?
Yes, but the cook time may be slightly shorter. Add dried tortellini and cook for 8-12 minutes, or according to package directions, until al dente.
How can I make this soup in an Instant Pot?
Use the Sauté function for steps 2 and 3. Add the slow cooker base ingredients (stock, tomatoes, herbs, rinds) and the sautéed veggie mixture. Pressure cook on HIGH for 15 minutes, then do a quick release. Blend, stir in dairy, then use Sauté mode again to cook the tortellini and wilt the spinach.
Equipment List
- 4 Quart or Larger Slow Cooker: Essential for the hands off cooking.
- Large Skillet (10-12 inch): For sautéing the vegetables and building the flavor base.
- Immersion Blender (or Standard Blender): To achieve that signature silky smooth soup texture.
- Wooden Spoon or Spatula: For stirring and deglazing the skillet.
- Chef’s Knife and Cutting Board: For prepping the fresh vegetables and herbs.
- Measuring Cups and Spoons
Slow Cooker Tomato and Tortellini Soup
Ingredients
- 1 quart vegetable stock
- 2 28 ounce cans ground peeled tomatoes
- A few Parmesan cheese rinds optional
- 1 large bay leaf
- 3/4 cup fresh basil roughly chopped
- 1 1/2 teaspoons fresh thyme or 3/4 teaspoon dried
- 3 tablespoons extra virgin olive oil
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 1/2 cups diced carrots
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- Pinch of red pepper flakes optional
- 4 tablespoons tomato paste
- 1/2 cup dry white wine like Sauvignon Blanc
- 3/4 cup freshly grated Romano cheese
- 1/2 cup heavy cream
- 2 tablespoons butter optional
- 1 12 ounce package frozen cheese tortellini
- 8 ounces fresh baby spinach
Instructions
- In a 4 quart or larger slow cooker, combine the vegetable stock, canned tomatoes, Parmesan rinds (if using), bay leaf, basil, and thyme. Turn the slow cooker to HIGH (for 4 hours) or LOW (for 6 hours) and cover.
- Heat olive oil in a large skillet over medium high heat. Add celery, onion, and carrots; sauté for 3-4 minutes until starting to soften.
- Add garlic, salt, pepper, paprika, and red pepper flakes. Cook for 1 minute until fragrant. Add tomato paste and cook, stirring, for 2 minutes.
- Pour in the white wine to deglaze the skillet, scraping up any browned bits. Immediately pour the entire skillet mixture into the slow cooker. Stir, cover, and cook for the remaining time.
- When cooking is complete, discard the bay leaf and cheese rinds. Use an immersion blender to puree the soup until completely smooth.
- Stir in the grated Romano cheese, heavy cream, and optional butter until smooth.
- Ensure the slow cooker is on HIGH. Add the frozen tortellini and cook for 10 minutes, or until tender. Stir in the spinach and cook just until wilted, 1-2 minutes. Serve immediately.
