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Slow Cooker Creamy Tortellini Vegetable Soup

A comforting and creamy soup filled with cheese tortellini and vibrant vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package (9 ounces) cheese tortellini
  • 4 cups vegetable broth
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup frozen peas
  • 1 can (14.5 ounces) diced tomatoes rinsed and drained
  • 2 cups fresh spinach added at the end
  • 1 cup heavy cream added at the end
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper

Method
 

Preparation
  1. Begin by chopping your carrots and celery. Rinse and drain the canned diced tomatoes. Set these aside.
Cooking
  1. In your slow cooker, add the vegetable broth, chopped carrots, celery, frozen peas, and canned diced tomatoes. Give it a gentle stir to mix.
  2. Sprinkle in the cheese tortellini on top of the vegetable mixture.
  3. Add the Italian seasoning, salt, and pepper. Stir gently to combine everything.
  4. Cover your slow cooker and set it on low for about 6 hours or high for about 3 hours. Keep an eye on it during the last few minutes of cooking.
  5. About 15 minutes before serving, stir in the fresh spinach and heavy cream. This will create that desired creamy texture! Cover and let it heat through.
  6. Once everything is tender and delicious, ladle the soup into bowls, add your favorite toppings, and enjoy!

Notes

If you don’t have cheese tortellini, you can easily use spinach or mushroom tortellini for a different twist. Make sure all ingredients remain Halal-friendly. Avoid overcooking the tortellini as they only need about 5–10 minutes to cook thoroughly. Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.