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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!
Your creamy tortellini veg soup looks delicious…..can’t wait to try. I am a novice cook and new to slow cooker recipes. If I wanted to add Italian sausage (family likes) what kind – spicy or sweet- would you recommend, how much, and when should be added in the cooking process? Thank you in advance.
Hey Cynthia,
I would recommend using spicy sausage, I would do 1 pound and brown it with the onion. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yummy! ? Nice Fall soup – leftovers were awesome for lunches. Thank you!
Thank you so much Jerri Lyn! xTieghan
This was SO good and very easy in the instant pot. Thanks for another great vegetarian recipe!
Thank you Emmy! xTieghan
Another easy and equally tasty recipe! I switched out the pasta for squash instead and it still came out delicious, followed the stove top instructions, everything was done in less than 30 minutes…easy dinner for any day of the week. Thanks again!!
Amazing! I am really glad this turned out so well for you, Lola! xTieghan
Can I use frozen tortellini? Thanks!
Hey Clarise,
For this recipe you will want to use fresh ravioli. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This very hearty, but still healthy meal is so delicious. My husband loved it! I decided to use spinach instead of kale, and used fat free half and half instead of the cream. This yummy meal will be on our regular soup rotation this Fall and Winter. Thanks for the healthier option! Keep them coming!
I am really glad this turned out so well for you two! Thank you Jen! xTieghan
This was another amazing recipe of Tieghan’s. The only thing I changed was the amount of vegetable broth. I added 1 cup more and added mushrooms to the recipe. I will definitely make this again!
I am really glad this turned out so well for you, Katherine! Thank you! xTieghan
Hi I’m in college and very new at cooking on the stove top directions, It just says simmer for 20-30 min is it covered or uncovered ? Thank you in advance
Hey Evilin,
You can simmer covered. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Simply delicious. So perfect for chilly weather. Love all your recipes and I have made so many already.I made the pumpkin and apple butters also and have been using them so often in so many recipes. I made your 5 ingredient bread to go with this soup and boy did we devour it! Thank you for your amazing recipes!
Wow I am so happy this turned out so well for you, Bev! Thank you so much! xTieghan
This was delicious—so much flavor, actually bursting with flavor! I added mushrooms and a bit more wine which I thought was a nice touch and followed the stove top instructions. I also made the 5 ingredient beer bread to have with it as recommended. Highly recommend this combo for a chilly fall evening!
I am so happy you loved this one Deborah! Thank you for trying it! xTieghan
When is the milk added in?
Hey Tina,
The milk is added in step 3. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious!!!! Made it tonight and everyone loved it. Used 1 teaspoon of fennel and tiny ravioli instead of tortellini. Definitely will be a staple for Meatless Mondays this Winter.
Yes! I am really glad this turned out so well for you, Anne Marie! xTieghan
Hi!!! I can’t wait to make this. Do you think adding a protein would work with this soup?!
Hey Morgan,
Sure, adding chicken or sausage would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely loved this recipe. Was perfect for a cold fall evening. Truly delicious, so many flavours! Loved it.
Thank you Meghan! I am really happy this turned out so well for you! xTieghan
Tasty tasty soup!
I had a bit of a disagreement with my pepper shaker, but it was still so herby and delicious! Would ABSOLUTELY make again!
Thank you Kate!! I am really glad you enjoyed this one! xTieghan