Slow Cooker Tomato Tortellini Soup

My grandmother always said, “Soup is good for your body.” And my grandfather chimed in, “That’s why we eat it every week.” And they did. They ate some variety of soup every single week, Winter and Summer. 

Now that I’m an adult, I enjoy honoring their legacy by cooking soup for my family. We eat it frequently during the Winter, but I still struggle to consume a steaming bowl of soup during the warm Summer months.

This Tomato Tortellini Soup is a bowl of creamy goodness. If you prefer it chunky, use diced tomatoes. If you want a smooth base, tomato sauce works as well. As with most dishes, diced onion and garlic add volumes of flavor.

I like to use cheese tortellini, although any kind will work. In fact, mushroom or prosciutto tortellini would be fantastic. Can’t find tortellini? Ravioli is a perfect substitute. Likewise, I love the flavor of kale in this dish, but spinach is an equivalent substitute.

By stirring in a bit of whipping cream (or half-and-half, or whole milk), the entire soup turns into a bowl full of creamy tomato joy that would make my grandparents proud. Yum!

The best part? You make this in your crockpot! Let it simmer all afternoon. 30 minutes before dinner, add the kale and tortellini. Just before serving, stir in the whipping cream and sprinkled parmesan on top. Enjoy with crusty bread or a fresh salad.

Yield: 8 servings

Slow Cooker Tomato Tortellini Soup

Slow Cooker Tomato Tortellini Soup

This Italian-style meal combines tortellini, tomatoes, and kale for a flavorful and filling soup. The whipping cream and parmesan cheese add extra flavor too!

Prep Time: 10 minutes
Cook Time: 3 hours
Additional Time: 5 minutes
Total Time: 3 hours 15 minutes


  • 3 cans (14.5oz) broth, any kind (equivalent to 5 ⅕ cups)
  • 2 cans (14oz) of diced tomatoes or tomato sauce, do not drain
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 cups kale, chopped (can sub spinach)
  • 9oz tortellini, any variety
  • 1 Tbsp oregano
  • ½ tsp cumin
  • ½ tsp dill weed
  • 2 Tbsp whipping cream (can sub half-and-half or whole milk)
  • ½ cup parmesan cheese, shredded


  1. In a 6 quart slow cooker, combine the broth, tomatoes and their juices, onion, and garlic. Cook on low for 6 hours or high for 3 hours.
  2. Stir in the kale, tortellini, oregano, cumin, and dill. Cook on high for 30 minutes.
  3. Stir in cream. Serve with parmesan sprinkled on top.


Use tomato sauce for a smooth base, or canned diced tomatoes and juices for a chunky base.

Sub the kale with spinach.

Sub the whipping cream with half-and-half or whole milk.

Choose any variety of tortellini or ravioli!

This recipe reheats well but does not freeze well.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 187Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 373mgCarbohydrates: 27gFiber: 5gSugar: 4gProtein: 10g

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