Cinnamon Swirl Chocolate Chip Pumpkin Butter Bread.
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!
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I woke up feeling under the weather and went searching for a good hearty veggie soup and came across this. I had almost all the ingredients on hand (luckily) and added cabbage (I was short on enough kale) and added broccoli and mushrooms. It is giving my stuffy head and achy body life! Thank you!! #BIGfan
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner! Feel better!🌞 xx
Just made this recipe in my Instant Pot. It came together beautifully and is absolutely delicious. A perfect meal for a snowy winter night!
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
what could i use instead of wine
Broth can be used in place of the wine. Please let me know if you have any other questions! xT
Made this tonight. Subbed 2 tb white wine vinegar for the wine. Freaking delicious! Thinking about adding veggie Italian sausage next time, but maybe not. It was amazing! (I skipped the fennel.)
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
Hi! This recipe looks amazing, I’m curious if the nutrition listed is accurate. 1349 calories for a bowl of soup is pretty heavy. Thanks in advance.
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
I’ve made this a couple of times and love it. Was wondering if it would freeze well. Your thoughts?
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! I would freeze this without the tortellini! xx
I have made this several times now, delicious! Very filling!
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
Just made this in the slow cooker using baby spinach at the end instead of kale. Was really good and flavorful – both my husband and I had seconds. I think next time I make it, I’ll throw in some Italian sausage, too.
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️