Slow Cooker Creamy Tomato Basil Tortellini Soup

May 15, 2018

Satisfying Tortellini Soup. This Slow Cooker Creamy Tomato Basil Tortellini Soup might just be the best tomato soup you’ve ever had! It’s so easy to make, perfectly flavorful, and it’s nice and hearty.

And talk about comforting soup after a long day. The cheesy tortellini and cream in this soup just make it truly irresistible!

Slow Cooker Tomato Basil Tortellini Soup

Tortellini Soup

One of my favorite things to make for dinner is a tasty slow cooker soup recipe. They just have such a delicious slow simmered flavor, and all that cook time really allows the flavors to blend together.

This soup is probably one of the easiest you’ll ever make and you wouldn’t believe how amazing it tastes (especially considering it’s ease of prep). And have I said yet I just can’t get over this flavor??

Ingredients You’ll Need for this Tomato Basil Tortellini Soup

  • Carrots
  • Onion
  • Olive Oil
  • Garlic
  • Canned tomatoes
  • Vegetable Broth
  • Fresh Basil
  • Bay leaves
  • Sugar
  • Salt and pepper
  • Tortellini
  • Heavy cream
  • Parmesan

Tomato Basil Tortellini Soup

How to Make this Soup

First you’ll saute the onions, carrots and garlic in olive oil. Then you’ll add that to a large slow cooker (be sure it’s at least 6 quarts or the soup won’t fit!).

Tomato Basil Tortellini Soup

Add tomatoes, vegetable broth, basil, bay leaves, sugar and salt and pepper to slow cooker. Stir then cover cook on low 6 to 7 hours or on high 3 to 3 1/2 hours.

Tomato Basil Tortellini Soup

Once time is up remove bay leaves then blend soup in batches in a blender or with an emulsion blender. Stir in tortellini then cover and cook on high until tortellini have cooked through. Then stir in heavy cream and serve soup warm with parmesan and more basil.

Slow Cooker Tomato Basil Tortellini Soup

What’s with the Carrots in the Soup?

You may be thinking that the three carrots seems odd but it gives this soup some body, a light natural sweetness and it offers such a vibrant color to this soup so you don’t end up with something pale pink in the end.

Other than that this soup is mostly tomato, which I believe the way a true tomato soup is meant to be. And it the flavor here is far from that gross concentrated canned tomato soup, yuck.

This makes a slow cooker brimming full so if you are only serving a few I’d recommend making 2/3 the recipe (using 2 cans of the tomatoes, etc). You can also reduce it to that if you have a 5 quart slow cooker because a full batch wouldn’t fit in that size.

Slow Cooker Tomato Basil Tortellini Soup

 More Slow Cooker Soups to Try

Slow Cooker Creamy Tomato Basil Tortellini Soup

5 from 17 votes

This might just be the best tomato soup you've ever had!  It's so easy to make, perfectly flavorful and satisfyingly hearty. And talk about comforting soup after a long day. The cheesy tortellini and cream in this soup just make it truly irresistible!

Servings: 7 servings
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes


  • 1 3/4 cup diced carrots (3 medium)
  • 1 3/4 cup diced yellow onion (1 large)
  • 2 Tbsp olive oil
  • 5 cloves garlic , minced
  • 3 (28 oz) cans whole Roma tomatoes
  • 1 (32 oz) carton vegetable broth
  • 1/3 cup chopped fresh basil , plus more for garnish
  • 2 bay leaves
  • 1 Tbsp granulated sugar
  • Salt and freshly ground black pepper , to taste
  • 16 oz refrigerated three cheese tortellini
  • 3/4 cup heavy cream
  • Parmesan , shredded, for serving


  1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer. 
  2. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
  3. Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.

  4.  Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through). 

  5. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
  6. Recipe Source: Cooking Classy

Recipe Notes

 If your slow cooker doesn't keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup is too thick.

Nutrition Facts
Slow Cooker Creamy Tomato Basil Tortellini Soup
Amount Per Serving
Calories 428 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 59mg20%
Sodium 1319mg57%
Potassium 828mg24%
Carbohydrates 53g18%
Fiber 7g29%
Sugar 15g17%
Protein 10g20%
Vitamin A 6455IU129%
Vitamin C 37.5mg45%
Calcium 239mg24%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Italian
Keyword: tomato basil tortellini soup, Tortellini Soup
Author: Jaclyn

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  • Jer

    Could I use San Marzano peeled tomatoes and Full Circle Organic peeled tomatoes? It’s what I have on hand.
    Thank you.

  • Heather Dyer

    What would the cooking time/process be if I didn’t want to put this in a slow cooker?

    • Jaclyn

      Jaclyn Bell

      I’d saute the veggies first then simmer soup about 15 minutes then add tortellini and gently boil about 7 minutes or according to time listed on package.

  • Tara

    Great recipe! Very easy to follow and the result is delicious! I have meals set for the week with the amount it makes! Question: do you think it freezes well when it’s all done or do you think it should be frozen before tortellini and cream is added?

  • Angela

    My family has been making this for years! I recently moved away and was wondering if you could create a smaller recipe, preferably for the 6Qt Instant pot. I would love to be able to enjoy it without having so much left overs! Thank you!

    • Jaclyn

      Jaclyn Bell

      I’m guessing the tortellini would come out soggy if done in an instant pot. Instead I’d halve the recipe for the slow cooker still.

    • Heather

      With the instant pot, I would still just add the pasta & cream at the end. You can use the saute function to ensure it’s hot enough to cook the tortellini through or set it on manual for maybe 2 min. Then let it wait 8 or so min before releasing the pressure. Cream after that.

  • Ashley

    I love this soup! I have been making it for a while. I am looking to omit tortellini because I am doing low carb. Was wondering,has anyone tried adding meat to this soup? Possibly some chicken breast?

  • Mary

    This was delicious! I used 1 tsp dried basil cause the fresh basil at the store was a write off. It was still plenty tasty. The only change I might make next time is to use a little less cream – just my personal preference.

  • Robin

    Hi! What is the suggested serving size that the nutrition facts are based off of?

  • Diane Bezella

    I really, really loved this soup and it was very simple with my immersion blender to get to a creamy consistency. The flavor was even better the last day, but I made the mistake of adding around 20 vs 16 oz of the tortellini… I didnt know what I would do with the rest of the pack. Wow did they expand! Ha! Flavor is excellent but be forewarned… it makes A Lot!! :)