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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!
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I am home with a sick 8-year old and was looking for a kid-friendly soup. This was perfect! I followed the stove top version. Had to use what I had on hand so swapped celery for zucchini and tortellini for some pumpkin pasta from Trader Joe’s and this was a hit! He ate two servings and asked if we can have it for lunch with grilled cheese.
Thank you!
Hey Kirsta,
Awesome!! Thanks so much for making this recipe and sharing your feedback, I am thrilled to hear that it was enjoyed! xx
Long time fan and first time commenter. I have made this three time. The first and the third time it knocked our socks off. It has real umami. The 2nd time I doubled it and must have omitted or done something funky, as it was just not as fantastic. But I will keep coming back. family loves it.
Hey Wendi,
Awesome!! So glad you have enjoyed this recipe! Sometimes doubling a recipe can have some affects on the dish! Thanks for making it! xTieghan
This is my favorite soup recipe ever, and I’m a big soup person! I have made this probably 25 times now within the last year. My fiance, friends, and family always ask me to cook this for a pot luck. Highly recommend!
Hey Monisha,
Awesome!! Thanks so much for making this recipe so often and sharing your feedback, I am thrilled to hear that it is always enjoyed! xx
Do you have any suggestions for stylish sweatshirts that aren’t $675?
Quick, easy, and delicious!
Hey Nicolette,
Happy Sunday! I am delighted to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
could you use spinach instead of Kale?
Hey Kathleen,
Totally, spinach would also be delicious! I hope you love this recipe, please let me know if you give it a try! xx
Can you skip the wine?
Hi Ana,
I would use broth in place of the wine:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
I absolutely love this recipe! It’s become a staple on cold days to make this. I’ve been adding more veggies to recipe: Zucchini, Squash, Mushrooms and cherry tomatoes (or whatever I have on hand) This last time around I also added some spicy ground hot sausage, by far the best one I’ve made.
Hey Ashley,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try!
So easy to make and delicious! Everyone loved this meal. Definitely adding it to our week night dinner rotation!
Hey Kerstin,
I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
I’ve made this soup a few times and it’s delicious. Can this soup be frozen before adding the tortellini?
Hey Sarah,
So glad to hear you have been enjoying the recipe! Sure, you could totally freeze this! xT
Sorry, it says 1349 kcal PER SERVING? I thought this was supposed to be healthier 😣
Hi Toni,
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! Maybe that is the measurement for the whole pot? Hope you enjoy the recipe! xT
In case this is helpful for anyone: I prepared this recipe as written and tracked the calories and macros. A serving (1/6 of the recipe) is 518 calories with 47g carbs / 31g fat / 15g protein.
Thanks so much for sharing Lindsey!!
Is it really 1300 calories per serving (estimated)? Yeah
Hi Gretchen,
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
Can I use almond milk instead of whole milk/heavy cream for this recipe? Thank you!
Hi Amanda,
Sure, that would work well for you! I hope you love this recipe, please let me know if you give it a try! xx
One of my favorite go-to soups! I always add crumbled chicken sausage and it’s delicious!
Hey Maggs,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! xT
Hi! Do you have any tips for reheating? I’m thinking about making in bulk for the week, but I’m not sure how the tortellini would hold up after the first day (and who likes soggy nudes, lol!) Any tips are appreciated 🙂
@TheCutieDome
Hi there,
I would just keep the tortellini in a separate container, that will work well for you! I hope you love this recipe! xT