Slow Cooker Creamy Tomato Basil Tortellini Soup

Published May 15, 2018. Updated October 10, 2018

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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

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Slow Cooker Tomato Basil Tortellini Soup
5 from 32 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



  • 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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    • Jaclyn

      Jaclyn Bell

      It would freeze ok but the tortellini will definitely soften just as they would in the fridge. You could cook and freeze separately (you’d want to reduce liquid in soup slightly).

  • Mindy Allen

    I have been making this soup for several years. My husband thinks I’m a culinary genius. Haha.

    Tonight I made three alterations and it resulted in the best batch yet.

    It always turns out too thin for me, so i used half as much vegetable broth. I added some celery salt. I used a regular blender instead of an immersion blender because I never get it smooth enough with my immersion blender.

    Another tip. Use regular whole carrots. I tried to shortcut with pre shredded carrots once, and they were really grainy.

  • Ellen

    This was amazing! The flavor is perfect and very simple to make. I cannot wait to make it again!

  • Cheryl H

    I made this for our camping group on “Crock pot night” Everyone loved it!! Amazing flavor and very kid friendly. Pretty easy to make too!

  • Mattie

    If I need to make this soup the day before I’m going to serve it, what is the best way to reheat it?

    • Jaclyn

      Jaclyn Bell

      On the stovetop. Though I recommend waiting to add the tortellini until reheating so it doesn’t get soggy.

  • Katie

    I absolutely love this recipe! I make it with gluten free ravioli and it is one of my favorites. Super easy to whip up. Thanks!!

  • Kristen

    This recipe is a winner!! I have been on the hunt for amazing slow cooker (come home from work and dinner is ready) meals and this one is awesome! My family was blown away at the gourmet taste! Definitely saving this meal for many family dinners to come! Thanks

  • JeffJ

    Love the recipe – but why do I need to dice the carrots, onions and mince the garlic if I am going to puree them after 6 hours of cooking? I rough chopped each of them and the soup came out great!
    Good tip on the 2/3 recipe for those of us in smaller households!