This post may contain affiliate links. Please read our disclosure policy.
Creamy spinach tortellini soup is a hearty soup made in the slow cooker. It preps in minutes, perfect for busy nights!
Crockpot spinach tortellini soup is a dump-and-wait kind of dinner, which is the perfect delicious dinner for a busy night! For more great soups with tortellini, check out our Tortellini Soup and Creamy Tortellini Soup.
Spinach + Tortellini = Win!
We love to have soup, especially on a cold day. We have our favorites on rotation, and this spinach tortellini soup has become a new favorite!
The best part is that you literally dump everything in the slow cooker and you’re set!! I don’t often have tons of time and I like the 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 I’ve ever tried. It is hearty and filled with cheesy tortellini, spinach, tomatoes, and a wonderful blend of spices making it a hit!
Just Combine + Wait!
Crockpot tortellini soup is as easy as they come!!
VEGGIES. Place the chicken broth, tomatoes, spinach, cream cheese, cumin, oregano, garlic salt, and pepper to taste in the slow cooker.
COOK. Cover and cook on high for 2–3 hours, stirring occasionally.
PASTA. Add tortellini and continue cooking on high for 1 additional hour. Serve warm.
Note: If your tortellini is frozen you may need to throw it in the slow cooker sooner.
Stove Top Directions
Follow these directions to make tortellini soup with spinach on the stove.
- Add tomatoes, broth, spinach, and seasonings to a large soup pot or dutch oven. Over medium-high heat bring it to a light bubble stirring occasionally. This will take about 10 minutes. If the soup reaches a rolling boil, then reduce the heat.
- Reduce the soup to a simmer and add the tortellini. Place the softened cream cheese in 1-inch pieces over the top of the soup.
- Allow the tortellini to cook through while the cream cheese melts. Frozen tortellini will take a bit longer.
- Once the tortellini is cooked and the cream cheese has melted stir the soup to combine.
Variations
Change up this simple slow cooker tortellini soup with any of these tasty suggestions!
Tortellini. Substitute three cheese tortellini with cheese & spinach tortellini or cheese & mushroom tortellini. Each will give a slightly different flavor to the soup. You can also use tri-colored tortellini for a visual variation.
Protein. Add protein such as chicken, sausage, or ground beef (already cooked). You can also cook and crumble bacon over the top.
Vegetables. Add vegetables like carrots, celery, kale, and zucchini. To add more tender veggies, like corn or peas, add them during the last 30-40 minutes of cooking time.
Garnish with parmesan cheese, fresh basil, or green onions. You can even sprinkle on some crushed red pepper flakes for a bit of heat.
Chicken broth can be substituted with chicken stock or vegetable broth.
Serving + Storing
What to serve with crockpot tortellini soup: Soup is a wonderful dish because you can serve it in larger portions all on its own or serve a smaller portion along with a side salad or sandwich.
Some of our favorite sides to serve with tortellini soup include:
- Focaccia Bread
- Italian Bread
- Caesar Salad
- Arugula Salad
- Veggie Panini
- Ultimate Grilled Cheese
- Monte Cristo Sandwich
STORE leftover spinach and tortellini soup in an airtight container in the fridge for 3-4 days. Be aware that the pasta may continue to absorb the liquid.
Reheat the soup in the microwave or the stovetop. I do not recommend freezing leftovers.
Recipe FAQ
The longer the tortellini cooks the more water it will absorb and become mushy in the process. Don’t add the tortellini until the last part of the cooking time.
For texture purposes freezing tortellini soup is not recommended: the cream in the soup can become a bit grainy and the tortellini can get pretty soft. However, it is safe to do so. If you do choose to freeze the soup, thaw it in the fridge and reheat it slowly on low heat.
You can use an equal amount of frozen spinach in place of the baby spinach in this tortellini soup. Be sure to thaw the spinach first and squeeze out any excess water.
For more Italian dishes try:
Crockpot Tortellini Soup Recipe
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 adapted from Gracie Road.
ENJOY!
Love to try the tortellini soups but you don’t say if us used frozen, dry or fresh pasta
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!