Slow Cooker Tortellini Soup
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I grew up on soups that simmered all afternoon and filled the house with warm, tomato-scented comfort. This Slow Cooker Tortellini Soup hits that same sweet spot: rich, meaty broth, tender vegetables, and pillowy cheese tortellini that finish in the slow cooker for an all-in-one, low-effort weeknight dinner. It’s a great choice when you want something family-friendly that cooks itself while you handle the rest of the day. If you like other slow-cooker tortellini recipes, try this tasty slow-cooker chicken tortellini variation for a change of pace: Slow Cooker Chicken Tortellini.
Why you’ll love this dish
This soup is comfort food made efficient. Ground beef adds savory depth without the fuss of cutting large roasts. The slow cooker softens carrots and celery into a gentle background flavor while the canned tomatoes lend bright acidity to balance the cheese tortellini. It’s budget-friendly, kid-approved, and flexible — swap broths or proteins and you still get a satisfying bowl.
“I made this on a snow day and the house smelled like Sunday dinner — the kids asked for seconds. Easy, cozy, and the tortellini stayed tender.” — a weeknight-soup convert
How this recipe comes together
Step-by-step overview:
- Brown the beef and drain to reduce excess grease.
- Combine the browned beef, aromatics, vegetables, tomatoes, seasoning, and broth in the slow cooker.
- Let the soup simmer low and slow for depth, or speed it up on high.
- Add refrigerated cheese tortellini near the end so it doesn’t overcook.
- Finish with a sprinkle of fresh parsley and serve hot.
This quick roadmap helps you plan timing: start the slow cooker in the morning for dinner, or begin mid-afternoon on high for a same-day meal.
What you’ll need
Ingredient list (makes about 6 servings):
- 1 lb ground beef (85/15 is a good balance of flavor and fat)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 4 cups beef or chicken broth (use low-sodium if you’re watching salt)
- 1 cup diced carrots
- 1 cup diced celery
- 1 package (9 oz) refrigerated cheese tortellini
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Substitutions and notes:
- Swap ground turkey or Italian sausage for beef. If using raw sausage, brown it and drain similarly.
- For a vegetarian version, use plant-based “beef” crumbles and vegetable broth.
- If you prefer creamier soup, stir in 1/2 cup heavy cream or mascarpone at the end (off heat).
- For a bright, cheesy twist, serve with cheddar toast bites inspired by a tomato-tortellini pairing like this tomato tortellini soup with cheddar toast bites.
Step-by-step instructions
- Heat a skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat.
- Transfer the browned beef to your slow cooker.
- Add the diced onion, minced garlic, diced tomatoes (with juices), broth, diced carrots, diced celery, Italian seasoning, and a pinch of salt and pepper. Stir to combine.
- Cook on low for 6–8 hours, or on high for 3–4 hours. The vegetables should be tender and flavors melded.
- About 30 minutes before serving, add the refrigerated cheese tortellini to the slow cooker. Stir gently and cook until the tortellini are tender (about 20–30 minutes; check at 20 minutes).
- Taste and adjust seasoning. Ladle into bowls and garnish with chopped fresh parsley, if desired. Serve immediately.
Quick timing tip: adding tortellini too early makes them mushy. Fresh or refrigerated tortellini cook much faster than dried.
Best ways to enjoy it
Serving suggestions:
- Ladle soup into bowls and top with grated Parmesan and fresh cracked black pepper.
- Offer crusty bread or garlic toast to soak up the broth.
- For a full meal, serve alongside a simple green salad or roasted vegetables.
- Make it a soup night with other hearty slow-cooker options like this ham-and-barley comfort dish — it pairs well on a chilly evening: slow cooker ham and barley soup.
Presentation tip: serve in deep bowls and add a small swirl of olive oil or a few fresh basil leaves for a restaurant-style finish.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- Tortellini can absorb broth and become soft in the fridge. For best texture when reheating, add a splash of broth or water and reheat gently on the stove over medium-low, stirring frequently.
- Freezing: freeze the soup without the tortellini for best results. Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge, reheat, then add fresh refrigerated tortellini and simmer until tender.
- Safe handling: ground beef should reach 160°F (71°C) when cooked. Reheat leftovers to at least 165°F (74°C).
Helpful cooking tips
- Brown the beef well: caramelized bits add deeper flavor. Don’t skip draining excess fat unless you want a richer soup.
- Chop vegetables uniformly so they cook evenly in the slow cooker.
- Use low-sodium broth to control salt; canned tomatoes and tortellini can add sodium.
- If you like a thicker broth, mash a few tender carrots into the soup or stir in a spoonful of tomato paste.
- For a fresher finish, squeeze a little lemon juice into the bowl just before serving to brighten flavors.
Creative twists
- Italian Sausage Swap: use mild or spicy Italian sausage for extra seasoning. Brown and drain before adding.
- Creamy Version: finish with 1/2 cup heavy cream or a dollop of mascarpone for a richer texture.
- Veg-Forward: double the vegetables (zucchini, spinach, or kale) and use veggie crumbles to make it plant-forward. Add leafy greens in the last 15 minutes.
- Mediterranean Touch: finish with kalamata olives and a handful of chopped sun-dried tomatoes for tang.
- Pressure-Cooker Shortcut: if you prefer an Instant Pot, sauté, then pressure-cook the base (10 minutes) and add tortellini using the sauté setting to finish.
Common questions
Q: Can I use frozen tortellini?
A: You can, but add frozen tortellini toward the end and allow extra time (usually 10–15 more minutes) for them to heat through. Note that frozen tortellini can release extra moisture.
Q: How do I prevent the tortellini from getting mushy?
A: Add them in the last 20–30 minutes of cooking and check for doneness at 20 minutes. If you plan to refrigerate leftovers, consider storing tortellini separately and add when reheating.
Q: Can I make this soup vegetarian?
A: Yes. Replace ground beef with a plant-based crumble or cooked lentils, and use vegetable broth. Add a bit of umami (mushroom powder or soy sauce) if you want more depth.
Q: Is it okay to cook the tortellini from dry?
A: Dried tortellini generally takes longer. If using dried, add it about 30–40 minutes before serving and test frequently. Refrigerated/fresh tortellini is easiest for timing.
Q: What’s the best way to thicken the soup?
A: Mash some cooked carrots in the pot, stir in tomato paste, or mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the simmering soup until it thickens.
Conclusion
This Slow Cooker Tortellini Soup is a dependable weeknight winner — comforting, flexible, and simple to pull together. If you want ideas to riff on the base, check out other slow-cooker tortellini recipes such as the sausage-forward take at Salt & Lavender: Crockpot Tortellini Soup with Sausage • Salt & Lavender. For a creamy slow-cooker version that’s popular online, see this Tortellini Soup from Cafe Delites: Tortellini Soup (Slow Cooker) – Cafe Delites. And if you like hearty slow-cooker soups in general, here’s another comforting variation for inspiration: Slow Cooker Tortellini Soup – Damn Delicious.
Slow Cooker Tortellini Soup
Ingredients
Method
- Heat a skillet over medium-high heat. Add the ground beef and cook, breaking up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat.
- Transfer the browned beef to your slow cooker.
- Add the diced onion, minced garlic, diced tomatoes (with juices), broth, diced carrots, diced celery, Italian seasoning, and a pinch of salt and pepper. Stir to combine.
- Cook on low for 6–8 hours, or on high for 3–4 hours. The vegetables should be tender and flavors melded.
- About 30 minutes before serving, add the refrigerated cheese tortellini to the slow cooker. Stir gently and cook until the tortellini are tender (about 20–30 minutes; check at 20 minutes).
- Taste and adjust seasoning. Ladle into bowls and garnish with chopped fresh parsley, if desired. Serve immediately.
