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Rich and creamy crockpot tortellini soup is packed with pasta and veggies. It preps in minutes and is perfect for busy nights!
Only 5 Minutes to Prep!
We have our favorite soups on rotation in the colder months, and this crockpot tortellini soup is one of them! In fact, it’s probably a top 3 at the Merkleys.
The best part is that you literally dump everything in the crock pot and you’re set!! Weeknights are busy so we LOVE recipes that can be dumped into the slow cooker and taste AMAZING 4 hours later.
This recipe has to be one of the most flavorful and simple soup recipes we’ve ever tried. It is hearty and filled with cheesy tortellini, spinach, tomatoes, and a wonderful blend of spices! Best part is it only takes 5 minutes to prep!
For more great soups with tortellini, check out our Tortellini Soup and Creamy Tortellini Soup.
WHY WE LOVE IT:
- Saves time! This is a dump-and-wait kind of meal, which is the perfect delicious dinner for a busy night!
- Hearty and filling. It’s packed with tortellini and veggies to fill you up.
- One pot wonder. Everything is mixed in the slow cooker for easy prepping AND clean up (especially with crockpot liners)!
Ingredients
PREP TIME: 5 minutes
COOK TIME: 3 hours
- 6 cups low-sodium chicken broth – or chicken stock, or vegetable broth
- 2 (14.5-ounce) cans Italian-style diced tomatoes
- 1 (11-ounce) bag fresh baby spinach – Use an equal amount of frozen spinach (thaw the spinach first and squeeze out any excess water).
- 1 (8-ounce) package cream cheese cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- black pepper to taste
- 1 (18-20-ounce) package three-cheese tortellini – 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.
StoVeTop 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.
How to Make Crockpot Tortellini Soup
- VEGGIES. Place the 6 cups chicken broth, 2 cans tomatoes, 11 ounces spinach, 8 ounces cream cheese, 1 teaspoon cumin,1 teaspoon oregano, 1 teaspoon 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.
Complete The Meal
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Crockpot Tortellini Soup
Equipment
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.
Video
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.
I printed your recipe about 6 years ago and have made it a few times, it is delicious. Making it again for a soup swap party. The instructions from 6 years ago is to place all ingredients in crock pot cook on high 3-4 hours. Today I noticed the instructions were everything but tortellini on high 2-3 hours then add tortellini and cook for 1 additional hour. Is the difference using frozen vs fresh tortellini?
Debating which way to cook it this time. I need to cook it at home then travel 90 minutes and don’t want the tortellini over cooked. Which way do you prefer? Thank you.
Both ways will probably cook fine. We go through our recipes and update them over the years, so I’d recommend going with the updated version. But the original version is still great too if you prefer that way.
Love this slow cooker soup!
Don’t know what the people with the negative comments were doing but this soup was DELICIOUS. Everything came out perfect to the cream cheese melding perfectly to the flavor! Love this!
My husband and I loved this soup. I did add sausage which I think was good too. I would take this to someone who just had a baby or surgery. It is well worth making any time of the year.
Love this soup, made it every week in the winter. Easy recipe but very tasty.
Is the tortellini frozen or shelf-stable (like ziti, etc.)?
Sorry…didn’t read all comments!
No worries! I typically use fresh tortellini for this recipe.
Great recipe
How should I add in some chicken, and how much should I use? A friend suggested pulling meat off a rotisserie chicken but I was wondering if maybe I should cook chicken breasts in the broth (in the crockpot). What would you suggest, please? Thank you!
A rotisserie chicken is a great idea! I love using those for soups. Otherwise, I’d cube up pre-cooked chicken (you can bake, pan fry, grill, etc.) and add to the crockpot.
Love to try the tortellini soups but you don’t say if us used frozen, dry or fresh pasta
I typically use fresh for this recipe!
Made for guests for lunch and all really liked it! Easy recipe too so that’s a plus!
I’m so happy to hear the soup was a hit!