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Crockpot creamy tomato tortellini soup in a bowl with fresh basil and parmesan

Crockpot Creamy Tomato Tortellini Soup

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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Ingredients Method

Ingredients
  

Tomato Base
  • 1 can crushed tomatoes San Marzano preferred
  • 1 can fire-roasted diced tomatoes
  • 3 cups low-sodium chicken or vegetable broth
  • 2 tbsp tomato paste
  • 4 cloves garlic minced
  • 1 small yellow onion diced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1 piece parmesan rind optional but recommended
  • salt and black pepper to taste
Finishing Layer
  • 1 cup heavy cream room temperature
  • 1 package refrigerated cheese tortellini 9-10 oz or 12 oz frozen
  • 2 cups fresh baby spinach
For Serving
  • fresh basil leaves torn
  • freshly grated parmesan cheese
  • cracked black pepper

Method
 

  1. Add tomato paste to the slow cooker first. Then add crushed tomatoes, fire-roasted diced tomatoes, broth, garlic, onion, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Drop in the parmesan rind. Stir to combine.
    Step 1 building the tomato base in a slow cooker
  2. Add pre-browned Italian sausage or raw chicken breast on top of the tomato base. Skip for vegetarian.
    Step 2 adding optional protein to the slow cooker
  3. Cover and cook on LOW for 4 to 5 hours, or HIGH for 2 to 3 hours. Shred chicken if used. Remove and discard parmesan rind.
    Step 3 slow cooker with lid on soup cooking low and slow
  4. Use an immersion blender for 8 to 10 pulses to partially smooth the base. Taste and adjust acidity with sugar or balsamic vinegar if needed.
    Step 4 using immersion blender to smooth the tomato base
  5. Switch to HIGH. Add refrigerated tortellini for final 20 to 25 minutes, or frozen for final 28 to 35 minutes. Test doneness before moving on.
    Step 5 adding cheese tortellini to the blended soup
  6. Switch to WARM. Ladle half a cup of hot soup into a small bowl with room-temperature heavy cream and whisk to temper. Pour tempered cream back into slow cooker slowly, stirring gently. Do not boil after adding cream.
    Step 6 tempering heavy cream before adding to soup
  7. Stir in baby spinach and wilt for 2 minutes. Season to taste. Serve hot with fresh basil, parmesan, and black pepper.
    Step 7 stirring in fresh baby spinach at the end