25+ Easy and Delicious Crockpot Tortellini Soup Recipes to Try Today

Crockpot tortellini soups are the ultimate comfort food, offering convenience, heartiness, and flavor all in one bowl.

Whether you’re looking for a warm meal after a busy day or a delicious dish to serve at a gathering, the slow cooker is your best friend.

With its ability to blend flavors over time, the crockpot ensures that your soup is perfectly cooked, with tender tortellini, flavorful broths, and a variety of savory ingredients.

In this article, we’ve gathered 25+ mouthwatering crockpot tortellini soup recipes, each with its own unique twist.

From creamy tomato-based soups to rich sausage and kale combinations, there’s a recipe for every taste and occasion.

So, gather your ingredients, set your crockpot, and let the magic of slow cooking create the perfect bowl of soup.

25+ Easy and Delicious Crockpot Tortellini Soup Recipes to Try Today

Crockpot tortellini soups are an easy and comforting way to enjoy a delicious meal with minimal effort.

The versatility of tortellini, combined with the slow cooker’s ability to infuse flavors over time, makes these soups a fantastic choice for busy weeknights or cozy weekends at home.

Whether you prefer a creamy base, a tomato-rich soup, or a veggie-packed option, these 25+ recipes offer something for everyone.

With just a little preparation, you can enjoy a bowl of warmth and satisfaction that the whole family will love.

So, don’t hesitate—try these recipes and elevate your crockpot game to new, delicious heights!

Crockpot Creamy Tomato Tortellini Soup

This creamy tomato tortellini soup is the perfect comforting meal for a cozy day at home. The combination of tangy tomatoes, rich cream, and hearty cheese-filled tortellini creates a satisfying and flavorful dish that is both filling and easy to make. With the crockpot doing most of the work, you’ll enjoy a hassle-free dinner that’s sure to please the whole family.

Ingredients:

• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 package (9 oz) refrigerated cheese tortellini
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish (optional)

Directions:

1. In a crockpot, combine vegetable broth, diced tomatoes, tomato paste, chopped onion, minced garlic, basil, oregano, salt, and pepper. Stir to combine.
2. Cover and cook on low for 4-5 hours or high for 2-3 hours, allowing the flavors to meld together.
3. Add the cheese tortellini and continue cooking for another 30 minutes until the tortellini is tender.
4. Stir in the heavy cream and shredded mozzarella cheese, and cook for an additional 10 minutes until the soup is creamy and the cheese is melted.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh basil if desired.

This creamy tomato tortellini soup is the epitome of comfort food. The slow-cooked flavors and the addition of cream and mozzarella cheese elevate the dish to a whole new level of deliciousness. It’s perfect for chilly evenings when you want something warm and satisfying without spending too much time in the kitchen. The crockpot does all the heavy lifting, so all you need to do is sit back and enjoy a bowl of creamy goodness.

Crockpot Italian Sausage Tortellini Soup

This Italian sausage tortellini soup combines savory sausage with the richness of tortellini and the goodness of vegetables, making it a hearty, satisfying meal. The crockpot allows the flavors to blend perfectly, creating a dish that’s bursting with savory and tangy notes. It’s an easy yet flavorful soup that’s sure to become a household favorite.

Ingredients:

• 1 lb Italian sausage (bulk or casing removed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1/2 tsp red pepper flakes (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 package (9 oz) refrigerated cheese tortellini
• 1 cup baby spinach, chopped
• 1/2 cup heavy cream
• Grated Parmesan cheese for topping

Directions:

1. Brown the Italian sausage in a skillet over medium heat, breaking it apart as it cooks. Once fully cooked, drain any excess grease.
2. Transfer the cooked sausage to the crockpot, and add chopped onion, garlic, chicken broth, diced tomatoes, tomato paste, red pepper flakes, basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours.
4. About 30 minutes before serving, add the cheese tortellini and spinach, and cook until the tortellini is tender.
5. Stir in the heavy cream and cook for another 10 minutes. Taste and adjust seasoning as needed.
6. Serve the soup hot, topped with grated Parmesan cheese.

This Italian sausage tortellini soup is a perfect balance of flavors and textures. The savory sausage, tender tortellini, and vibrant spinach all come together in a rich and creamy broth. The addition of red pepper flakes provides a subtle kick, but it can be omitted for those who prefer a milder soup. Whether you’re serving it for a weeknight dinner or a weekend gathering, this soup is sure to please everyone at the table.

Crockpot Chicken Tortellini Soup

For a lighter, protein-packed version of tortellini soup, try this chicken tortellini recipe. It’s a perfect choice for a filling, yet lighter meal. With tender chicken, flavorful broth, and cheesy tortellini, this soup is both nourishing and delicious. It’s an easy one-pot meal that requires little prep, making it a great option for busy days.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup carrots, sliced
• 2 celery stalks, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 cup heavy cream
• Fresh parsley for garnish (optional)

Directions:

1. Place the chicken breasts in the crockpot along with the chicken broth, diced tomatoes, carrots, celery, onion, garlic, thyme, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and easily shreddable.
3. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
4. Add the cheese tortellini and cook for an additional 30 minutes, until the tortellini is tender.
5. Stir in the heavy cream and cook for another 10 minutes. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh parsley.

This chicken tortellini soup is a lighter, yet still incredibly comforting choice. The shredded chicken adds a boost of protein, and the creamy broth and tender tortellini make each spoonful a satisfying experience. The veggies contribute both flavor and nutrition, while the simple preparation makes this dish a weeknight winner. With its rich, flavorful broth and tender ingredients, this soup is sure to become a family favorite.

Crockpot Spinach and Ricotta Tortellini Soup

This spinach and ricotta tortellini soup is a fresh, vibrant option packed with flavors. The creamy broth, combined with the richness of ricotta and the earthiness of spinach, creates a hearty yet light soup that’s perfect for any season. With the slow cooker doing most of the work, you can enjoy a comforting meal without the fuss.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 package (9 oz) refrigerated spinach and ricotta tortellini
• 2 cups fresh spinach, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Directions:

1. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Transfer the onion and garlic mixture to the crockpot. Add vegetable broth, diced tomatoes, tortellini, spinach, salt, black pepper, and red pepper flakes (if using). Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the tortellini is tender.
4. About 10 minutes before serving, stir in the heavy cream and grated Parmesan cheese. Cook for another 10 minutes until the soup is creamy.
5. Serve the soup hot, garnished with fresh basil if desired.

This spinach and ricotta tortellini soup is a delightful blend of creamy, savory, and fresh flavors. The spinach adds a lovely earthy note, while the ricotta-stuffed tortellini makes each bite indulgently comforting. The soup is light enough for a spring or summer evening, but its richness makes it enjoyable year-round. It’s an easy, wholesome meal that feels as though it’s been simmering all day but requires very little effort.

Crockpot Beef and Tortellini Soup

A robust and hearty soup, this beef and tortellini recipe combines savory ground beef, vegetables, and rich tomato broth, creating a filling meal that satisfies the hungriest of appetites. The addition of tortellini adds the perfect texture, making this dish the ultimate comfort food for any night of the week.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 package (9 oz) refrigerated cheese tortellini
• 1 cup frozen peas
• 1 cup heavy cream
• Fresh parsley for garnish (optional)

Directions:

1. In a skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
2. Transfer the beef to the crockpot and add chopped onion, garlic, beef broth, diced tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, allowing the flavors to develop.
4. Add the cheese tortellini and frozen peas to the crockpot, cooking for another 30 minutes until the tortellini is tender.
5. Stir in the heavy cream, and cook for an additional 10 minutes.
6. Serve the soup hot, garnished with fresh parsley.

This beef and tortellini soup is a true crowd-pleaser, packed with flavor and full of comforting ingredients. The rich beef broth and tender tortellini pair perfectly with the savory ground beef and sweet peas. The creamy finish adds a velvety touch, making this soup a complete meal in itself. It’s an easy and filling dish that’s perfect for busy weeknights or when you’re craving something hearty and satisfying.

Crockpot Mushroom and Tortellini Soup

This mushroom and tortellini soup is perfect for those who love earthy flavors and creamy textures. The mushrooms infuse the broth with a rich, savory flavor, while the cheese tortellini adds a satisfying bite. It’s a cozy, vegetarian-friendly meal that can easily become a staple in your dinner rotation.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced (button or cremini)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh thyme for garnish (optional)

Directions:

1. In a skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and sliced mushrooms. Cook until the mushrooms release their moisture and become tender, about 5-7 minutes.
2. Transfer the mushroom mixture to the crockpot, and add vegetable broth, diced tomatoes, tortellini, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the tortellini is tender.
4. Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 10 minutes until the soup becomes creamy and smooth.
5. Serve the soup hot, garnished with fresh thyme if desired.

This mushroom and tortellini soup is a wonderfully creamy, earthy dish that brings out the deep flavors of the mushrooms. The tortellini adds a satisfying richness, and the creaminess of the broth makes each spoonful feel indulgent. With its savory depth, this soup is ideal for cool evenings when you’re craving something warm and comforting. Plus, it’s an easy-to-make dish that requires minimal prep but delivers maximum flavor.

Crockpot Sausage, Kale, and Tortellini Soup

This sausage, kale, and tortellini soup is a hearty and flavorful meal that combines spicy sausage, nutritious kale, and cheese-filled tortellini in a rich, savory broth. The slow-cooked flavors meld together beautifully, creating a satisfying dish that’s both comforting and wholesome.

Ingredients:

• 1 lb Italian sausage (bulk or removed from casing)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chopped kale, tough stems removed
• 1 package (9 oz) refrigerated cheese tortellini
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Directions:

1. Brown the Italian sausage in a skillet over medium heat, breaking it apart as it cooks. Once fully cooked, drain any excess fat.
2. Transfer the cooked sausage to the crockpot, and add chopped onion, garlic, chicken broth, diced tomatoes, kale, oregano, salt, pepper, and red pepper flakes (if using). Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, allowing the flavors to meld.
4. About 30 minutes before serving, add the cheese tortellini and cook until tender.
5. Stir in the heavy cream and grated Parmesan cheese, cooking for another 10 minutes.
6. Serve the soup hot, garnished with fresh parsley.

This sausage, kale, and tortellini soup is a balanced and flavorful dish that combines protein, greens, and cheese-filled tortellini. The kale brings a nutritious and slightly bitter contrast to the rich broth and sausage, while the creamy finish makes every bite irresistible. It’s a great meal for when you need something hearty but not too heavy, and it’s simple to make in the crockpot, leaving you free to enjoy the wonderful aromas as it cooks.

Crockpot Bacon and Potato Tortellini Soup

This bacon and potato tortellini soup is a rich and hearty dish that combines crispy bacon, tender potatoes, and cheesy tortellini in a creamy broth. The smoky bacon and savory potatoes elevate the soup, making it a comforting meal that’s perfect for a chilly evening.

Ingredients:

• 6 slices bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 3 medium potatoes, peeled and diced
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh chives for garnish (optional)

Directions:

1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, reserving the bacon drippings.
2. Add chopped onion and garlic to the same skillet and cook for 3-4 minutes, until softened.
3. Transfer the bacon, onion, and garlic to the crockpot. Add chicken broth, diced potatoes, tortellini, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the potatoes are tender.
5. About 10 minutes before serving, stir in the heavy cream and grated Parmesan cheese. Cook for an additional 10 minutes.
6. Serve the soup hot, garnished with fresh chives.

This bacon and potato tortellini soup is a rich, comforting meal that’s packed with flavor. The crispy bacon adds a smoky element to the dish, while the tender potatoes make the soup feel hearty. The cheese tortellini offers a delightful texture, and the creamy broth ties everything together. It’s a filling meal that’s perfect for cozy nights, offering the kind of warmth and satisfaction that everyone loves.

Crockpot Zucchini, Corn, and Tortellini Soup

This light and refreshing zucchini, corn, and tortellini soup is a perfect choice for a summer meal or when you’re looking for a lighter yet still comforting dish. The sweet corn and tender zucchini bring a fresh element to the soup, while the tortellini adds richness and flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchini, chopped
• 1 can (15 oz) sweet corn, drained
• 4 cups vegetable broth
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• Fresh basil for garnish (optional)

Directions:

1. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic and cook until softened, about 3-4 minutes.
2. Transfer the onion and garlic mixture to the crockpot. Add zucchini, corn, vegetable broth, tortellini, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the tortellini is tender.
4. About 10 minutes before serving, stir in the heavy cream. Cook for another 10 minutes.
5. Serve the soup hot, garnished with fresh basil.

This zucchini, corn, and tortellini soup is a light, fresh dish that’s perfect for warmer weather or when you’re craving a lighter meal. The corn adds sweetness and texture, while the zucchini offers a subtle earthiness. The tortellini makes it hearty enough to be filling, and the creamy broth brings it all together for a satisfying, wholesome meal. It’s simple, healthy, and incredibly easy to prepare in the crockpot.

Crockpot Butternut Squash and Tortellini Soup

This butternut squash and tortellini soup is a cozy, autumn-inspired dish that’s rich in flavor and nutrition. The sweetness of roasted butternut squash pairs beautifully with the creamy broth, while the cheesy tortellini adds a delightful texture. It’s a perfect comforting meal for chilly days and a great way to enjoy the seasonal bounty of fall.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 tsp dried sage
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh thyme for garnish (optional)

Directions:

1. In a large skillet, heat olive oil over medium heat. Add the diced butternut squash, onion, and garlic, sautéing for about 5-7 minutes until the squash begins to soften and caramelize.
2. Transfer the squash mixture to the crockpot, and add vegetable broth, tortellini, sage, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the squash is tender.
4. About 10 minutes before serving, stir in the heavy cream and Parmesan cheese. Cook for an additional 10 minutes until creamy.
5. Serve the soup hot, garnished with fresh thyme if desired.

This butternut squash and tortellini soup is rich, creamy, and perfect for warming up on a crisp day. The natural sweetness of the butternut squash, combined with the savory tortellini and the creamy broth, creates a comforting and satisfying meal. It’s a great way to incorporate more vegetables into your diet without sacrificing flavor. Whether it’s for a fall gathering or a weeknight dinner, this soup will make your taste buds sing with joy.

Crockpot Shrimp and Tortellini Soup

For a seafood twist, this shrimp and tortellini soup brings together tender shrimp, creamy broth, and hearty cheese-filled tortellini in a flavorful and satisfying dish. The subtle flavors of shrimp pair wonderfully with the richness of the broth, making this soup a great option for a light yet filling meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• Fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, sautéing until softened, about 3-4 minutes.
2. Transfer the onion and garlic to the crockpot. Add chicken broth, diced tomatoes, tortellini, basil, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the tortellini is tender.
4. About 20 minutes before serving, add the shrimp to the crockpot and cook until pink and opaque.
5. Stir in the heavy cream, and cook for an additional 10 minutes.
6. Serve the soup hot, garnished with fresh parsley.

This shrimp and tortellini soup is a delightful and light yet satisfying option for seafood lovers. The tender shrimp adds a beautiful texture, while the cheesy tortellini complements the creamy broth. It’s perfect for a special occasion or when you want a dish that feels elegant without requiring much effort. The crockpot makes it easy to create a flavorful, delicious meal that everyone will enjoy.

Crockpot Carrot and Tortellini Soup

This carrot and tortellini soup is a vibrant, nutritious dish with a slight sweetness from the carrots and a creamy texture from the tortellini. The slow cooker allows the flavors to develop beautifully, resulting in a comforting soup that’s light yet satisfying. It’s perfect for a quick weeknight dinner or a lighter meal that still feels indulgent.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 medium carrots, peeled and sliced
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• Fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until softened, about 3-4 minutes.
2. Transfer the onion and garlic to the crockpot, and add vegetable broth, sliced carrots, tortellini, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the carrots are tender.
4. About 10 minutes before serving, stir in the heavy cream, and cook for an additional 10 minutes until creamy.
5. Serve the soup hot, garnished with fresh parsley.

This carrot and tortellini soup is a light and refreshing option, with the natural sweetness of the carrots complementing the richness of the cheese tortellini. It’s a great choice for anyone looking for a healthier, veggie-packed soup that’s still creamy and satisfying. Whether you’re cooking for a family or preparing a simple dinner for yourself, this soup offers both flavor and comfort in every bowl.

Crockpot Chicken and Spinach Tortellini Soup

This chicken and spinach tortellini soup is a wholesome, hearty dish that’s packed with protein, veggies, and the comforting richness of cheese-filled tortellini. The tender chicken, paired with fresh spinach and the creamy broth, makes for a well-rounded and nutritious meal that’s easy to prepare in the crockpot.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 package (9 oz) refrigerated cheese tortellini
• 2 cups fresh spinach, chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)

Directions:

1. In a skillet, heat olive oil over medium heat. Brown the chicken breasts on both sides, about 4 minutes per side. Remove from the skillet and set aside.
2. Transfer the chicken to the crockpot, and add chopped onion, garlic, chicken broth, tortellini, basil, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is cooked through and the tortellini is tender.
4. Shred the chicken using two forks, then stir in the chopped spinach, heavy cream, and Parmesan cheese. Cook for another 10 minutes until the spinach is wilted and the soup is creamy.
5. Serve hot, garnished with fresh parsley if desired.

This chicken and spinach tortellini soup offers a well-balanced meal that combines the richness of cheese tortellini, the earthiness of spinach, and the tender chicken for a comforting bowl of goodness. It’s easy to make, nutritious, and perfect for those who want a filling soup without spending much time in the kitchen. Whether for lunch or dinner, this soup is sure to become a family favorite.

Crockpot Creamy Tomato and Tortellini Soup

This creamy tomato and tortellini soup is a delightful twist on the classic tomato soup. The rich tomato base is enhanced with a touch of cream and tender cheese-filled tortellini, making this soup both comforting and indulgent. It’s a perfect meal for cozy evenings or as a starter for a larger dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 package (9 oz) refrigerated cheese tortellini
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish (optional)

Directions:

1. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
2. Transfer the onion and garlic mixture to the crockpot, and add crushed tomatoes, vegetable broth, tortellini, basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours, until the tortellini is tender.
4. Stir in the heavy cream and grated Parmesan cheese, cooking for an additional 10 minutes until the soup is creamy and well-mixed.
5. Serve the soup hot, garnished with fresh basil if desired.

This creamy tomato and tortellini soup is a hearty and comforting dish that elevates the classic flavors of tomato soup with the addition of rich cream and tender tortellini. It’s perfect for a quick weeknight meal or when you want to indulge in something creamy and delicious. With its smooth texture and savory notes, it’s sure to satisfy your cravings for a cozy, flavorful soup.

Crockpot Lentil and Tortellini Soup

This lentil and tortellini soup is a nutrient-packed, hearty dish that combines the earthy flavors of lentils with the comfort of cheese-filled tortellini. The slow cooker allows the lentils to cook to perfect tenderness while the tortellini adds richness and texture, making this soup both filling and wholesome.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups dried lentils, rinsed and drained
• 4 cups vegetable broth
• 1 package (9 oz) refrigerated cheese tortellini
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup spinach, chopped
• Fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a skillet over medium heat. Add chopped onion and garlic, cooking until softened, about 3-4 minutes.
2. Transfer the onion and garlic to the crockpot, and add lentils, vegetable broth, tortellini, diced tomatoes, thyme, rosemary, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the lentils are tender.
4. About 10 minutes before serving, stir in the chopped spinach, and cook until wilted.
5. Serve hot, garnished with fresh parsley if desired.

This lentil and tortellini soup is a hearty, nutritious meal that’s full of plant-based protein and fiber. The lentils add a wonderful texture to the soup, while the cheese tortellini brings a touch of richness. It’s the perfect meal for anyone looking for a filling, healthy, and satisfying soup that’s still full of comforting flavors. Whether served as a main course or alongside a salad, this soup is sure to please.

Note: More recipes​ are coming soon!