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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!
Quick How-To Video:
Healthier Slow Cooker Creamy Tortellini Vegetable Soup.
Servings: 6
Calories Per Serving: 1349 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 2-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1-2 teaspoons fennel seeds use to your taste
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons tomato paste
- 6 carrots, chopped
- 4 celery stalks, chopped
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 4-6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese, plus more for serving
- 1 pound fresh cheese tortellini
Instructions
Slow Cooker
- 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, carrots, and celery. 2. To the crockpot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5.3. During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini. 4. Serve the soup topped with additional parmesan and fresh oregano, if desired.
Instant Pot
- 1. Set Instant Pot to sauté. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste. Turn the Instant Pot off.2. To the instant pot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, parmesan, and the tortellini. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off. 4. Serve the soup topped with additional parmesan and fresh oregano, if desired.
Stove-Top
- 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender. 2. About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.3. Serve the soup topped with additional parmesan and fresh oregano, if desired.
Made this Jan 1, smelled incredible while cooking and tasted even better! Simple and excellent!
Hey Margot,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
This was sooooo delicious! It’s so full of flavor. I made some no knead crusty rolls to pair with it. This is definitely a keeper and will be on repeat. So easy too. Thanks for another great recipe!
Hey Kristin,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
This soup was exactly what we needed this week! I used 5-1/4 c vegetable broth and 1-1/4 c Oyster Bay sauvignon blanc, and went a little crazy on the red pepper flakes. Added ~ 1c greek yogurt/almondmilk blend 30min before serving (in lieu of heavy cream), and ended up with a super delicious 410 cal/serving soup that my usually carnivorous husband ate half of. Thank you again, Tieghan!
Hey Chelsea,
Thank you so much for giving this dish a try, I love to hear that it turned out well for you! Have a great Thursday:)
I accidentally grabbed ravioli but it was delish!
Hey Beth,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
Just made this and it is delish!! Thank you so much! I used spinach in place of the kale and a little extra cheese, because everyone loves cheese! 😄
Hey Gwen,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
This was soooooo good! I had to make a couple adjustments to what I had in the house.
I am a carnivore lover and wanted some protein, so I added a pound of both hot sausage and lean ground beef.
Secondly, I had no carrots (like this never happens ever) so I sliced up a variety of mushrooms (cremini, white, and Portobello).
Lastly, I used spinach instead of kale (personal preference)
It was good until I added the heavy cream, that sent it into amazing!
Thank you so much for this recipe, I plan on making it multiple times as winter continues!
Hey Cathy,
Happy New Year!!🎆 I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review! xT
Can this be made the day before and re-heated?
Hey Kay,
Totally, I would just keep the tortellini separate so it doesn’t get soggy. Please let me know if you have any other questions, I hope you love this recipe! xT
So good! Made mine in the crock pot. Perfect for this chilly day. So filling too!
Hey Megan,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment! xx
Looking forward to trying this soup! What are your thoughts about make-ahead? Do everything up until adding the kale, cream, tortellini, etc.? Should be fine to freeze and then assemble before guests arrive?
Hey Claudia,
Totally, that would be just fine for you to do!! Let me know if you give this recipe a try, I hope you love it! xT
Absolutely love this soup! So heart and healthy. It’s on regular rotation at our house and is perfect for those cold CO winter nights. Ty!
Hey Laura,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
Made this for large family Christmas Eve dinner with garlic bread and a large winter salad. The soup was a hit! Told them where to find this recipe and more. Merry Christmas and Happy 2023!
Hey Dena,
Wonderful!! I love to hear that this recipe was enjoyed, thanks a lot for making it! xT
Absolutely love this soup! It’s hearty and healthy, which we love. It’s on regular rotation at our house and is perfect during the cold CO winters! Ty!
Hey Laura,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
Hi there…Could you use fresh spinach instead of Kale?
Hey Donna,
Totally, spinach would be great for you to use! Please let me know if you give this recipe a try, I hope you love it! xT
Thank you, I will
Can I opt out the wine? Should I need to replace with something else?
Hey Mindy,
I would just use more broth in place of the wine. I hope this recipe turns out well for you, please let me know if you give it a try! xT
Made this today after planning to for a long time and it is exactly as heavenly as I expected it to be when reading the recipe for the first time.
It’s snowing outside and I’m sitting in front of the fireplace wallowing in this soup. Every time I get a bad conscience because of wine, pasta and cream, I quickly scoop up a spoonful of the delicious vegetable mix and instantly feel better.
I substituted kale with savoy because in Germany we mostly only get the very tough kind of kale that needs hours on the stove to be edible.
Hey Silke,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
Do you think you could use a different pasta if making for a vegan friend?
Hi Brenda,
Sure, fresh gnocchi would be great to use here! Please let me know if you have any other questions! xT