Crockpot Tortellini Soup is an easy slow cooker dinner loaded with cheese tortellini, spinach, tomatoes, and a creamy broth. And it happens to be a top 3 Merkley favorite soup, especially because it’s delicious and so simple.
For this recipe, cream cheese melts into the chicken broth and diced tomatoes, giving the soup a rich texture with very little prep. We love this recipe for busy weeknights, cold-weather dinners, and simple family meals because it’s filling, flavorful, and mostly hands-off. Add the tortellini near the end so it cooks just right and stays tender.
For more great soups with tortellini, check out our Tortellini Soup and Creamy Tortellini Soup.
Why you’ll love it + Why it works:
- Saves time! Easy slow cooker soup with simple ingredients and minimal prep.
- Dinner ready. Great for weeknight dinners, meal planning, and serving with breadsticks or rolls.
- Cream cheese melts into the broth. Cubing it helps it soften and blend into the soup as it cooks.
- Tortellini goes in last. Adding pasta near the end helps prevent it from getting too soft.
Crockpot Tortellini Soup Ingredients
- Low-sodium chicken broth (6 cups): Creates the savory base of the soup while letting you control the salt.
- Italian-style diced tomatoes (2 cans, 14.5 ounces each): Adds tomato flavor, herbs, and texture.
- Fresh spinach (1 bag, 11 ounces): Adds color, vegetables, and a fresh flavor to the soup.
- Cream cheese, cut into 1-inch cubes (1 package, 8 ounces): Melts into the broth to make it creamy and rich.
- Ground cumin (1 teaspoon): Adds warm flavor and depth.
- Dried oregano (1 teaspoon): Adds Italian-style herb flavor that pairs well with the tomatoes and tortellini.
- Garlic salt (1 teaspoon): Seasons the broth with garlic flavor and salt.
- Pepper (to taste): Adds mild spice and balances the creamy broth.
- Three-cheese tortellini (1 package, 18 to 20 ounces): Makes the soup hearty and adds cheesy pasta bites. Substitute three cheese tortellini with cheese & spinach tortellini or cheese & mushroom tortellini. You can also use tri-colored tortellini for a visual variation.
- optional garnish: parmesan cheese, fresh basil, or green onions. Sprinkle on crushed red pepper flakes for a bit of heat.
- optional veggies: carrots, celery, kale, and zucchini. Add more tender veggies, like corn or peas during the last 30-40 minutes of cooking time.
How to Make Crockpot Tortellini Soup
VEGGIES. Place the chicken broth, tomatoes, spinach, cream cheese, cumin, oregano, garlic salt, and black pepper to taste in the slow cooker.
COOK. Cover and cook on high for 2–3 hours, stirring occasionally.
PASTA. Add 18-20 ounces of tortellini and continue cooking on high for 1 additional hour. (Add at the end to avoid mushy pasta.) Serve warm.
Stove Top Directions
Combine broth, tomatoes, spinach, and seasonings in a large pot over medium-low heat and bring to a light simmer (about 10 minutes). Add cream cheese and tortellini and allow tortellini to cook through while the cream cheese melts for 8–10 minutes. Stir the soup to combine before serving.
See Creamy Tortellini Soup and Tortellini Soup.
Kristyn’s Recipe Tips
- Cut cream cheese into cubes so it melts more evenly into the broth.
- Stir occasionally while cooking to help the cream cheese blend smoothly.
- Add the tortellini during the last hour so it does not overcook.
- Taste before serving and add more pepper or garlic salt if needed.
- Make-ahead tip: cook the broth, tomatoes, spinach, cream cheese, and seasonings ahead, then add tortellini when reheating to serve.
Crockpot Tortellini Soup Recipe
Equipment
Video
Ingredients
- 6 cups low-sodium chicken broth
- 2 (14.5-ounce) cans Italian-style diced tomatoes
- 1 (11-ounce) bag fresh spinach
- 1 (8-ounce) package cream cheese, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- pepper to taste
- 1 (18-20-ounce) package three-cheese tortellini
Instructions
- Place the chicken broth, tomatoes, spinach, cream cheese, cumin, oregano, garlic salt, and pepper to taste in the slow cooker.
- Cover and cook on high for 2–3 hours, stirring occasionally.
- Add tortellini and continue cooking on high for 1 additional hour. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 3-4 days. Be aware that the pasta may continue to absorb the liquid.
Complete The Meal
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This recipe was originally published January 2015.
Does anyone have ideas for a substitute for the cumin? I am allergic to it sadly. Thanks for advice!
You can try using paprika, or a pinch of coriander. They will still give some warmth without using cumin.
Haven’t tried it yet, but was wondering Can I substitute the spinach with kale? And use two cans of Rotel hot to give it a kick?
Yes to both! Kale works great, just chop it small and add it a little earlier since it’s tougher than spinach. Two cans of Rotel hot will definitely add some heat, so that sounds like a fun kick. Hope you love it!
Frozen tortellini or refrigerated? U did not specify
Is this fresh or frozen tortellini? Thanks.
I used fresh tortellini for this recipe, but frozen works too! Just add a few extra minutes to the cook time until they’re tender.
This recipe is amazing!! I made it for a work potluck and it was gone in minutes. The cream cheese adds a perfect touch. 100% recommend this 😊
So happy it was a hit! Thanks for trying it out and sharing your positive experience.
What if I use gnocchi instead of tortellini?
Doubled the recipe. Chunks of cream cheese remained despite cutting it ahead and stirring. It was a little off-putting to serve to company, but since I had no stovetop access, I had to eat as is. Very few people at my potluck tried it because of the appearance.
Just have to stir for a while with vigor! Haha it does blend, I’ve been making this for years and love it. But yes it looks very unappealing if you don’t stir so the cream cheese melts. But again gotta stir a lot, but it will blend