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This super simple Healthier Slow Cooker Creamy Tortellini Vegetable Soup is the perfect fall dinner…great for nights when you’re craving Italian, but want something warming and healthy too. A mix of vegetables, simmered with Italian seasonings, a splash of wine, kale, and cheese tortellini. Finish each bowl off with an extra sprinkle of cheese and serve with crusty bread. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. Plus the leftovers the next day make for the best lunch!
As promised…a new slow cooker recipe to start off the week. And a healthier one too. But don’t worry, it’s still creamy, cozy, and of course, delicious. I mean, it’s October, I wouldn’t share a non-cozy recipe at this point in the year. Cozy is always the way to go when the weather begins to turn cooler.
To be completely honest, I don’t love all soups. To me, a dinner soup needs to be hearty. It needs to be brothy, but it also needs texture, carbs, and preferably some cheese on top too. French onion? Yes – yum. Hearty, thick chili? Of course. Ramen with double the noodles? Yes, 100%.
But a brothy soup with just a few vegetables just doesn’t do it for me, which brings me to this soup. It’s vegetable soup, but it’s not your average vegetable soup. This one is creamy, cheesy, and made with not just vegetables, but cheese tortellini too.
It’s all the things I love in a bowl of soup, yet made on the healthier side too. Promise you guys, this one is good, and kid-friendly too!
Here is the story:
This soup just sounded good to me. I’ve never done an Italian-style tortellini soup, but oddly I’ve done a Mexican-inspired tortilla soup with tortellini. Not sure where I got that idea, but it sure is different. Nothing like this bowl of tortellini soup.
When I presented the idea of a vegetable-based tortellini soup to my sister-in-law, she gave it a double thumbs up. Granted Lynds loves a bowl of soup, but she’s also picky about her them. So instead of second-guessing my ideas, like I always do, I took her double thumbs up and I ran with it. And the verdict? I am very, very happened I listened. This is such a delicious bowl of warming soup. And I love that I was able to make it a touch healthier than the versions you might find in a restaurant.
And my favorite part…well, aside from the taste…this is actually the easiest soup to make. You can cook it low and slow in the slow cooker, or speed things up by cooking it in the instant pot, or you can even cook it on the stove-top.
To make this tortellini soup:
I love to start this off on the stove-top. I know it’s annoying, but I really think cooking your vegetables with the dried herbs and spices before slow cooking adds so much wonderful flavor. If you have an all-in-one browning slow cooker then you can do this all in the slow cooker bowl. I literally just hit purchase (before starting this post) on this all-in-one All-Clad slow cooker with a browning function. I cannot wait for it to arrive this week!
Cook the onions with a mix of my favorite Italian spices…the dried herbs, fennel, and smoked paprika. They are all KEY here. They add so much flavor, almost like Italian sausage, but minus any of the meat.
Once the onions have been seared, add everything to the bowl of your slow cooker. Then add tomato paste, a good splash of dry white wine, and plenty of vegetable broth. Cover and cook low and slow.
I like to just let my soup cook all day long. The house smells incredible as this simmers away in the slow cooker. But, as I mentioned, I’ve also included directions for the Instant-Pot and stove-top variations, in case you’re in a crunch.
Once the soup has finished cooking, before serving, stir in a few large handfuls of kale, cream or milk, parmesan cheese, and the cheese tortellini. Cook another few minutes and then that’s it.
Easy. EASY. But yet so delicious.
I’d highly recommend serving this soup with a side of crusty bread. If you own the HBH Super Simple cookbook, there’s a really good, really easy, no-knead bread recipe that’s perfect to pair with this soup.
If you’re planning to enjoy this soup leftover, be sure to first remove the tortellini from the broth before refrigerating. That way the tortellini won’t soak up all the broth. Then just add them back in before serving.
Alright, and with that, I’m going to leave you all to it. If your Monday night needs some warming soup, this should be it. I’m actually beyond excited to make this again today on Instagram stories. It’s the perfect fall soup.
Cannot wait!
Looking for other fall soup recipes? Here are a few ideas:
Creamy Wild Rice Chicken Soup with Roasted Mushrooms
Instant Pot Broccoli Cheddar and Zucchini Soup
Instant Pot Pesto Zuppa Toscana
Lastly, if you make this Healthier Slow Cooker Creamy Tortellini Vegetable Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Another fantastic recipe! Thank you so much for sharing your skill and creativity with us. I look forward to trying a new recipe every weekend!
Thank you so much Lauren! xTieghan
This was really good. I appreciate that you also list stovetop directions. I think I am going to add some sausage and mushrooms next time, although this recipe is excellent as written. I am never disappointed when I try one of your recipes. Thank you for the inspiration.
Thank you so much Sandy! I am really glad this recipe turned out so amazing for you! xTieghan
I made this soup today, followed all instructions, except added a couple of shots of Maggi to it (i had to use no salt veggie broth and it was a little bland) at nd added a cup of chopped chicken leftovers… man oh man was it great! Even with the kale, which I’m normally not a fan of!
I am so happy this recipe turned out so well fro you, Jane! Thank you so much for trying it! xTieghan
PERFECT fall soup on a cold & windy Sunday. Left out the fennel because we aren’t fans. Hearty but healthy, and my boys didn’t even protest the kale. Plus, I love that you included instant pot instructions as well so I can still make this on busy weeknights – I’ve never been good at getting stuff in the crockpot in the morning 😉
I am so happy this recipe turned out so amazing for you, Sara! Thank you so much for trying this one! xTieghan
How would this be using sweet potato raviolis? It seems to beg for it! I haven’t tried it, but it looks delicious!
Hey Michele,
That would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This soup is so incredibly delicious! The flavors are amazing, and it was perfect for dinner on a cold fall night. I made the stovetop version and the instructions were super easy to follow. Subbed kale for spinach since had on hand and it was delicious but want to try with kale next time 🙂 Will definitely be adding this to my recipe rotation!
Thank you so much Kristen! I am really glad this soup turned out so well for you! xTieghan
Loved this recipe! Perfect for the cold winter weather rolling in
Thank you so much Kate! I am really glad this recipe turned out so well for you! xTieghan
Obsessed with this soup! I add a bit more veggie broth and add some beyond meat hot Italian sausage to kick up the protein. I’ve made this multiple times and even dehydrated it for backpacking! Big fan.
Thank you so much Addie! I am really glad this recipe turned out so well for you! xTieghan
I so wanted to love this but it wasn’t as tasty and rich as I had expected being that there’s dairy and the pasta adding richness to this soup. I followed it to the t but just not as good as expected. My husband and I were trying to figure out what it needed. There was enough salt and herbs but definitely lacked more depth of flavor. Not sure I’ll make again.
Hi Danette! I am really sorry this recipe did not turn out as expected for you. If there is anything I can help with, I would love to! Otherwise, I hope you love some other recipes of mine! xTieghan
Just took my first bite of this and… YUM! I highly recommend using the heavy cream for that beautiful light orange color and silky texture. I forgot the paprika and basil… still delicious! Never heard of tortellini soup before, and I am LOVING it.
Hi B! I am really happy this recipe turned out so amazing for you! Thank you for trying it!! xTieghan
Made this recipe yesterday and it was soooo delicious! Definitely making this again! I cut back on the smoke paprika and probably will cut it back even more next time but this was really tasty!
Thank you so much for trying this one, Irm! I am glad you enjoyed it! xTieghan
This is a great comforting soup. I made it a couple of weeks ago and forgot to review. I didn’t have any tortellini on hand so I added Trader Joe’s frozen Fiocchetti which worked perfectly. They’re slightly more delicate pasta pockets filled with cheese. And since it comes with frozen little blocks of pink sauce that melted right into the soup, I didn’t need to add any separate milk or cream. It was a very successful substitute. This is an easy, yummy, Fall and Winter weeknight meal.
Hi Sarah! I am so happy this recipe turned out so well for you, especially on a chilly night! YES! Thank you for trying it! xTieghan
delicious and perfect for a rainy night. Everyone in my family loved it!
Thank you Liz! xTieghan
is there a way to make to edit the recipe for additional servings
Hey Victoria,
Yes, above the ingredient list you can edit the servings. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Another winner! This was super quick to put together- love the crockpot/insta pot/stovetop directions all being on here as well. The broth was delicious – definitely need the bread to make sure you can eat all of it.
So happy to hear that, Mahala! Thank you! xTieghan