Creamy Tortellini Soup (Slow Cooker Recipe)
A light and comforting soup featuring spring vegetables, creamy broth, and tender cheese tortellini—perfect for when you want something warm and nourishing without feeling heavy.
This creamy tortellini soup is an ideal solution for those in-between days: when it’s sunny outside but there’s still a craving for a cozy, homemade meal. The balance of hearty pasta, fresh greens, and a delicate broth makes it a reliable go-to for weeknight dinners or easy-to-reheat lunches. The slow cooker does the heavy lifting, allowing the flavors to meld beautifully while you go about your day.
Creamy Tortellini Soup (Slow Cooker Recipe)
6
servings15
minutes4
hours300
kcalIngredients
4 tablespoons olive oil
2 tablespoons butter
2 leeks, sliced (white and light green parts only)
½ teaspoon kosher salt
4 cloves garlic, minced
¼ cup Better than Bouillon Chicken (use the 50% less sodium version for best results; if substituting a standard bouillon, use half the amount)
4 cups unsalted chicken broth
½ teaspoon freshly-ground black pepper
12 ounces cheese tortellini
1 cup heavy cream or half-and-half
1 cup asparagus, chopped
2 cups torn kale or spinach leaves
2 tablespoons fresh parsley, minced (plus more to serve)
Directions
- Sauté the aromatics
- In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and salt, then cook until softened—this should take a few minutes. Add the minced garlic and continue cooking for another 2 minutes, stirring frequently to avoid burning.
- Add bouillon
- Stir in the Better than Bouillon Chicken base, coating the leeks and garlic mixture fully. Sauté for one more minute to allow the flavors to develop.
- Transfer to slow cooker
- Move the leek mixture into your Crock-Pot® slow cooker. Add the chicken broth and black pepper. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours, depending on your schedule.
- Add tortellini and vegetables
- Once the base is ready, add the cheese tortellini, heavy cream (or half-and-half), and chopped asparagus. Cover and cook on HIGH for 45 minutes, or until the tortellini is tender and the asparagus is just cooked through.
- Finish with greens
- Stir in the kale or spinach and cook just until wilted, about 5 to 10 minutes more.
- Garnish and serve
- Top each bowl with fresh minced parsley. If you like a little extra heat, add a pinch of chili flakes before serving.
Serving Suggestions
Serve this soup with crusty bread, garlic toast, or a simple side salad for a complete meal. It also pairs well with roasted chicken or grilled vegetables for a heartier dinner.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of broth or cream to loosen the soup as needed.
- Freezer: This soup is best enjoyed fresh. Freezing is not recommended due to the presence of cream and tortellini, which may become grainy or mushy when thawed.
Final Thoughts
This Creamy Tortellini Soup is a celebration of seasonal flavors and simple cooking. With minimal effort and maximum flavor, it delivers comfort and nourishment with every spoonful. Perfect for busy weeknights, meal prep, or entertaining, this slow cooker recipe deserves a place in your regular rotation.
Let it simmer away while you work, relax, or enjoy time with family—and come back to a warm, flavorful bowl of soup that’s as satisfying as it is easy to make.
