Go Back
- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste These main ingredients form the base of your creamy tomato basil tortellini soup. The olive oil adds richness, while the onion and garlic provide a savory depth. The crushed tomatoes give a bright, tangy flavor. The vegetable broth enhances the soup's heartiness. Dried basil and oregano offer classic Italian taste, while red pepper flakes can add a touch of heat if you choose. - 2 cups fresh baby spinach - 1 package (9 oz) cheese tortellini (fresh or frozen) - 1 cup heavy cream - Fresh basil leaves for garnish The additional ingredients elevate the soup to a new level. Fresh baby spinach adds color and nutrients. Cheese tortellini brings a satisfying bite. The heavy cream gives the soup its creamy texture and smoothness. Finally, a sprinkle of fresh basil leaves on top not only looks great but also boosts flavor. Together, these ingredients create a comforting meal that's perfect for any day. Start by sautéing onions and garlic. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion and cook for about 5 minutes until it turns translucent. Stir in 3 minced garlic cloves for 1 more minute. The aroma will fill your kitchen! Transfer the sautéed onions and garlic to a slow cooker. Next, add 1 can of crushed tomatoes and 4 cups of vegetable broth. Sprinkle in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. If you like heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste. Stir everything well to mix the flavors. Cover the slow cooker and choose your cooking time. You can cook on low for 5 to 6 hours or use the high setting for 2 to 3 hours. The longer you cook, the more the flavors blend. About 30 minutes before you plan to serve, stir in 1 package (9 oz) of cheese tortellini and 2 cups of fresh baby spinach. Cover and let it cook until the tortellini is tender. Once the tortellini is cooked, gently stir in 1 cup of heavy cream. Let it heat through for about 5 minutes. Taste and adjust the seasoning if needed. To prevent overcooking, keep an eye on the time. Cooking on low for 5-6 hours works best. If you choose high, stick to 2-3 hours. Always check if the tortellini is tender before serving. If it’s overcooked, it can become mushy. Adjusting the seasoning is key. Taste the soup before serving. You might want to add more salt or pepper. If you like it spicy, add more red pepper flakes. Fresh basil can also boost the flavor. Just tear it and stir in right before serving. For a lovely presentation, serve the soup in deep bowls. Top each bowl with fresh basil leaves. This adds color and freshness. Pair it with crusty bread for dipping. A sprinkle of extra basil on top makes it even more appealing. {{image_2}} You can add chicken or sausage for a heartier soup. Cook bite-sized pieces of chicken or sausage in a skillet until golden. Then, add them to your slow cooker with the other ingredients. This boosts protein and adds great flavor. If you want a vegan option, swap the cheese tortellini for a plant-based kind. You can find vegan tortellini at some grocery stores. Use vegetable broth instead of regular broth. This keeps the soup tasty and vegan-friendly. For gluten-free diets, choose gluten-free pasta. Many brands offer gluten-free tortellini that cooks well in soup. Also, check the broth label to ensure it’s gluten-free. This way, everyone can enjoy the soup without worry. How long does the soup last in the fridge? You can store this creamy tomato basil tortellini soup in the fridge for about 3 to 4 days. Make sure to keep it in an airtight container. This helps to lock in the flavors and keeps the soup fresh. If you notice any odd smells or changes in texture, it's best to throw it out. Best practices for freezing and reheating To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space for the soup to expand as it freezes. It can last up to 3 months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. This keeps the taste and texture nice. Recommended methods for reheating the soup For reheating, you can use the stovetop or microwave. If using the stovetop, warm it in a pot over medium heat. Stir often to prevent sticking. For the microwave, heat it in a bowl. Start with 1 minute, then stir and check if it's hot enough. You can add a splash of water or broth if it seems too thick. Enjoy your warm soup! Yes, you can use frozen tortellini. Just add it to the soup about 30 minutes before it’s done. The cooking time will stay the same, but the texture may change a bit. Frozen tortellini cooks well and adds great flavor to the soup. If you want a lighter soup, you can use milk or half-and-half instead of heavy cream. Coconut milk also works if you want a dairy-free option. Each choice will give a different taste, but they all keep the soup creamy and delicious. This recipe has a hint of spice because of the red pepper flakes. If you don’t like spice, you can skip them. You can also add less or more, based on your taste. Adjusting the spice level makes it easy to enjoy this soup however you like. This article showed you how to make a tasty slow cooker soup. You learned about key ingredients like olive oil, crushed tomatoes, and herbs. I shared easy steps for preparing, cooking, and adding the right touch at the end. You also got tips for flavor boosts and storage. Remember, you can make this soup your own with different proteins or vegetarian options. Enjoy your warm bowl of soup, and don’t forget to try out your favorite variations. Happy cooking!

Creamy Tomato Basil Tortellini Soup (Slow Cooker)

Warm up with a delicious bowl of creamy tomato basil tortellini soup that’s perfect for any season! This comforting soup features rich flavors of crushed tomatoes, fresh basil, and creamy goodness that will delight your taste buds. Discover how easy it is to prepare in your slow cooker with just a few simple steps. Ready to try this cozy recipe? Click through to explore the full recipe and make your kitchen smell amazing!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 cups fresh baby spinach

1 package (9 oz) cheese tortellini (fresh or frozen)

1 cup heavy cream

Fresh basil leaves for garnish

Instructions
 

Sauté Aromatics: In a skillet over medium heat, add olive oil. Once hot, add the diced onions and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

    Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic to the slow cooker. Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, red pepper flakes (if using), and season with salt and pepper. Stir well to combine.

      Cook in Slow Cooker: Cover and cook on low for 5-6 hours or high for 2-3 hours.

        Add Tortellini and Spinach: About 30 minutes before serving, stir in the tortellini and fresh baby spinach into the soup. Cover and continue to cook until the tortellini is cooked through.

          Stir in Cream: Once the tortellini is tender, gently stir in the heavy cream. Allow it to heat through for about 5 minutes, then taste and adjust seasoning if needed.

            Serve: Ladle the soup into bowls and top with fresh basil leaves for garnish.

              Prep Time, Total Time, Servings: 15 minutes | 6 hours | 6 servings

                - Presentation Tips: Serve the soup with slices of crusty bread on the side for dipping. Sprinkle additional fresh basil on top for an attractive finish.