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Slow Cooker Tomato Tortellini Soup

Creamy homemade slow cooker tomato and cheese tortellini soup. This easy and flavorful meal is perfect for any night of the week!
Prep Time5 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 35 mins
Course: Soup
Servings: 6 plus


  • 1 C yellow onion chopped
  • 3 cloves garlic minced
  • 28 oz diced tomatoes
  • 15 oz tomato sauce
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 4 C chicken broth
  • 2 bay leaves
  • 1/2 C heavy cream
  • 20 oz refrigerated cheese tortellini
  • Parmesan cheese for topping
  • Basil for garnish optional


  • To the bowl of a 5-6 quart slow cooker add onion, garlic, tomatoes, tomato sauce, chicken broth, seasonings and bay leaves. Cook on high for 4 hours or on low for 8 hours. 
  • When initial cook time is up, remove and discard bay leaves. Use an immersion blender to puree soup. Alternatively, soup may be carefully pureed in a blender in batches. Stir heavy cream into pureed soup. Add refrigerated cheese tortellini to soup, stir gently and return cover. Continue cooking for an additional 20-30 minutes. 
  • Divide between bowls. Serve with freshly grated parmesan cheese. 


Recipe serves roughly 6-8.
An original recipe from Baked by Rachel