Slow Cooker Creamy Tomato Basil Tortellini Soup

May 15, 2018  ·  Published September 21, 2014

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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 Tomato Basil Tortellini Soup
5 from 23 votes

Slow Cooker Creamy Tomato Basil Tortellini Soup

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
Prep15 minutes
Cook6 hours 30 minutes
Ready in: 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


  • 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. 
  • 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.
  • 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*.
  •  Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through). 
  • Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
  • Recipe Source: Cooking Classy


 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.
Nutrition values are estimates only. See full disclaimer here.

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  • Michelle

    I’m putting in my order for groceries & wanted to get everything to make this soup next week. The store I’m ordering from doesn’t have any fresh tortellini. What changes should I make (if any) if I use frozen? Is that going to mess it up?? I hear it’s great with or without tortellini but I would prefer the extra calories! 🤤 Looking forward to trying this out, the reviews are amazing!

    • Jaclyn

      Jaclyn Bell

      Frozen tortellini should work in a pinch as well it will just have to cook a bit longer.

  • April H

    This is one of my go-to recipes for crockpot soup. The tomato soup itself, tortellini aside, is a delicious balance of tomato-carrot goodness. I love that it makes a lot of leftovers, because I find myself looking forward to my leftovers lunch for several days after.

  • Jena W.

    Made it awhile back and it was sooo great!! I’m not even a fan of tomato soup and I just loved it.

  • Karin

    I can’t wait to make this the right way! I thought I had all the ingredients, started the recipe, then realized I only had 1/2 the required tomatoes! Ack! So I scrambled and used 3 cans of original V8. Everything else was the same. It totally worked! It was so yummy!

  • Kevin

    OMG. This is delicious! My 12 yr old and I made it today, and it is her favorite so far

  • Rhonda

    Made this last night, OMG…Wonderful! Thank you for this delicious recipe. Can’t wait to try your other ones.

  • Mickey

    If you’re using tomatoes from the garden rather than canned tomatoes, how many would you suggest using? And would you suggest adding anything to compensate for the juice that comes in those cans?

    • Jaclyn

      Jaclyn Bell

      Without testing it would be hard to say, it could probably be done if paired with tomato juice or purée and you’d want to peel and seed. As far as amounts I’d say about 3/4 the weight listed (once peeled and seeded) plus the juice or puree.