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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!
Will be making this next week for sure! Just curious if you have a favorite brand of cheese tortellini as I have not found one my family loves. Any suggestions would be appreciated. Thanks!
Hey Gina,
I like to get my tortellini from Whole Foods. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This soup was absolutely delicious, super easy to throw together, and the perfect cozy, Autumn meal! I opted to add some ground Italian sausage and cook it with the onions and garlic. It was delicious and my fam loved it! Would love any tips to make it a little more creamier, I think I used a little too much olive oil this time around. This one is a keeper and a favorite. Thank you!
Thank you Erin!! I am so happy you enjoyed this recipe! xTieghan
This was sooo good, and super quick to prepare. Love a good slow cooker recipe. I also added mushrooms! I’m not sure why it only has a 3.5 star rating, definitely one of my favs so far from Tieghan!
Thank you so much Daniella! I am really glad you enjoyed this one! xTieghan
I bought ravioli instead of tortellini will this work?
Hey Rob,
Yes that is fine to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this soup in the instant pot and it was SO easy and delicious!!
Thank you Callie! xTieghan
Fantastic! Did the stove top version. Added more kale than what was called for and made us so full for dinner. HBH never fails us!
Thank you so much Nikki! I am really glad this turned out well for you! xTieghan
Made this last night in the instant and it was so yummy! My BF is vegan so we subbed coconut milk for heavy cream. We’ll definitely be making this again as the weather cools down. Thank you for this easy, delicious recipe!
Amazing! I am really glad this turned out so well for the both of you, Athena! Thank you! xTieghan
Hi Tieghan! If I don’t have any white, could I substitute red wine, or would you suggest omitting it altogether? Thanks!
Hey Leah,
I would just use additional veggie broth. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think I could add a Parmesan rind to this? Thank you!
Dedra
Hey Dedra,
Yes, that would be a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was very, very tasty! I used my IP. I used dried tortellini and it was great. I had one of those kale salad kits and used 5 cups of that which was a mix of kale and other chopped veggies. I followed the recipe but did the IP on high 4 min, QR, then added the tortellini and kale mix and did another 2 min and QR. The textures were perfect. Hearty but not heavy! Win win!!
I am so happy this turned out so well for you, Kathy! Thank you! xTieghan
Made this soup the first chance I had! I’m dairy-free, so I subbed coconut milk for the cream, nutritional yeast for the parmesan, and non-dairy tortellini. Instant Pot instructions came together really quickly! I swapped the kale for spinach I had on-hand so I only simmered for 4 minutes instead of 10 to finish everything off (4 minutes was the recommended cook time for the tortellini I used). I was out of fennel and oregano which might have made this taste even more savory ~ I’d definitely make this again with spices as written! Thank you for brightening our daily inboxes with creative, easy-to-follow recipes!
Thank you for trying this one! I am really glad this turned out so well for you! xTieghan
This was a fantastic soup! I made a few extra additions ( andoullie sausage and extra carrots) to help clean out some odds and ends in the fridge, but mostly followed the recipe. Everyone loved it.
Thank you so much Meghan! xTieghan
I made this soup with the stove top recipe! It was delicious!
Thank you so much Maria! xTieghan
Just made this for dinner. It’s so good! It was nice that I already all the ingredients. Perfect balance of flavors. Thank you for another great recipe!
Thank you so much Indy! xTieghan
I made this tonight using my Instant Pot the whole way through. I sauteed the veg in it, then set it to slow cook mode on the “more” setting for the rest of the steps. It cooked 4 1/2 hours and it was perfect! This is such a great hearty soup, perfect for chilly fall days. I also made pumpkin butter today so I can make the cinnamon swirl, chocolate chip pumpkin bread after dinner. What did I even cook before HBH?
HI Kelly! I am so glad you enjoyed this soup!! I hope you continue to enjoy my recipes, thank you! xTieghan