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I make Creamy Tortellini Vegetable Soup when I want a soup that is filling and comforting without the extra prep. I usually start it earlier in the day and let the vegetables soften slowly so everything blends together perfectly by dinner. The tortellini and cream go in at the end, which keeps the soup rich and light. It is a dependable soup I like to have ready for busy weeks.
👉 You need to try my Slow Cooker Cabbage Roll Casserole next!
This Creamy Tortellini Vegetable Soup is a slow cooker soup made with vegetables, broth, and cheese tortellini finished with cream and Parmesan. The vegetables cook until tender, then the tortellini is added right before serving so it stays soft but not overcooked. It works well for meatless dinners, soup nights, or lunches that reheat easily.
Table of Contents
- How I Make This Recipe Step by Step
- What You’ll Need for Creamy Tortellini Vegetable Soup
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- How to Make Creamy Tortellini Vegetable Soup
- Creamy Tortellini Vegetable Soup Variations
- Tips and Tricks
- Recipe FAQs – Creamy Tortellini Vegetable Soup
- Make-Ahead, Storage & Reheating
- How I Use the Leftovers
- More Great Soup Recipes
- Creamy Tortellini Vegetable Soup Recipe
How I Make This Recipe Step by Step
Why you’ll love this recipe…
I come back to this soup again and again because it feels complete and is super simple. The vegetables cook slowly and the broth takes on a fuller flavor by the time the tortellini is added. It fits well into weeks where I want something warm and steady without the extra fuss. It is simple to repeat and easy to fit into a routine.
⏰ Total Time: About 6 hours 15 minutes
🍂 Perfect For: Meatless dinners, soup nights, lunches
🛒 Key Ingredients: Tortellini, vegetables, vegetable broth
🍽️ Servings: 6
🥄 Skill Level: Easy
🧊 Storage: Refrigerator or freezer
👉 For another slow cooker recipe, try my Slow Cooker High-Protein Chicken & Veggies.
Made With Love,
What You’ll Need for Creamy Tortellini Vegetable Soup
- Yellow onion: Builds a mild, savory base as it cooks down slowly
- Vegetables: Hold their shape and add balance
- Vegetable broth: Carries the flavor through the long cook time
- Cheese tortellini: Makes the soup filling and turns it into a full meal
👉 I usually serve this with Homemade Naan Bread when I want something to dip into the soup.
Full Ingredients List
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 5 large carrots, sliced
- 4 celery ribs, sliced
- 6½ cups vegetable broth
- 4 cups fresh spinach, chopped
- ½ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 1 pound cheese tortellini, fresh or frozen
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- Kale can replace spinach if needed
- Half and half can be used instead of heavy cream
- Frozen mixed vegetables can replace some of the fresh vegetables
About What This Costs
Estimated total cost: $9 to $11
Servings: 6
Estimated cost per serving: About $1.75
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing.
It stretches well and works for multiple meals.
How to Make Creamy Tortellini Vegetable Soup
Step 1: Add the onion, garlic, thyme, basil, oregano, paprika, salt, pepper, tomato paste, carrots, celery, and vegetable broth to the slow cooker. Stir to combine.
Step 2: Cover and cook on low for 6 to 7 hours or on high for 3 hours, until the vegetables are tender.
Step 3: Stir in the spinach, heavy cream, Parmesan cheese, and tortellini.
Step 4: Continue cooking for about 15 minutes, until the tortellini is fully cooked.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Creamy Tortellini Vegetable Soup Variations
- Add white beans for extra protein
- Use mushroom tortellini for deeper flavor
- Stir in a splash of lemon juice before serving
My Pro TipS
Tips and Tricks
- Add the tortellini at the end so it does not overcook
- Cooking the vegetables fully before adding dairy keeps the broth smooth
- Freshly grated Parmesan melts better than pre shredded
Recipe FAQs – Creamy Tortellini Vegetable Soup
Yes. Make it through the vegetable stage and add the tortellini when reheating.
It freezes best without the tortellini added.
Yes. Add it straight from frozen.
Yes. The tortellini makes it satisfying on its own.
Serving Suggestions
- Serve with bread or my Homemade Naan Bread
- Add a simple side salad
- Top with extra Parmesan if desired
Make-Ahead, Storage & Reheating
- Fridge: Store up to 4 days
- Freezer: Freeze without tortellini for up to 2 months
- Reheat: Warm gently on the stove or in the microwave
👉 You might also love my Slow Cooker Cranberry Chicken.
How I Use the Leftovers
- Reheat for lunch with extra broth
- Add more spinach and warm again
- Serve with toast or naan the next day
More Great Soup Recipes
All Recipes
Vegetable Noodle Soup
Meatless
Lentil Stew
Meatless
Spanish Rice Soup
Soups + Stews
Sausage Potato Soup
If you make this, tag me @julia.pacheco.cooking on Instagram. I love seeing your dinners!
Creamy Tortellini Vegetable Soup
Ingredients
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 5 large carrots, sliced
- 4 celery ribs, sliced
- 6½ cups vegetable broth
- 4 cups fresh spinach, chopped
- ½ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 1 pound cheese tortellini, fresh or frozen
Instructions
- Add the onion, garlic, thyme, basil, oregano, paprika, salt, pepper, tomato paste, carrots, celery, and vegetable broth to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 hours, until the vegetables are tender.
- Stir in the spinach, heavy cream, Parmesan cheese, and tortellini.
- Continue cooking for about 15 minutes, until the tortellini is fully cooked.
Video
Notes
- This soup freezes best without the tortellini added.
- Add the pasta fresh when reheating for the best texture.
- Half and half can replace the cream if needed.
- Stir gently after adding dairy to keep the broth smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
