Crockpot Tortellini Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 hrs
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Total Time
3 hrs 5 mins
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Servings
6
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Calories
41 kcal
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Course
Main Course, Soup
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Cuisine
American
Crockpot Tortellini Soup
Description
Crockpot Tortellini Soup is a creamy tomato-based soup prepared in a slow cooker using low-sodium chicken broth, Italian-style diced tomatoes, and fresh spinach. Cream cheese cubes are added early in the cooking process, melting slowly to impart a smooth texture. Ground cumin, oregano, garlic salt, and black pepper season the broth, enhancing the flavor complexity without overpowering. The tortellini is added near the end of cooking, preserving its tenderness without becoming mushy.
The soup’s slow cooking develops integrated flavors as the vegetables soften and the cream cheese enriches the broth. The tender three-cheese tortellini adds a soft, cheesy bite that complements the fresh spinach and spiced broth. This method yields a comforting, creamy soup with a balanced tomato base and herbaceous notes.
It can also be made on the stovetop by simmering the broth, tomatoes, and spinach before adding cream cheese and tortellini, cooking until the pasta is done. The soup stores well in the refrigerator for 3-4 days, though the pasta may absorb some liquid over time. Reheating gently on the stove or microwave is recommended to maintain texture. This adaptability makes it a useful recipe for busy cooks seeking warm, filling meals.
Ingredients
- 6 cups chicken broth low-sodium
- 2 (14.5-ounce) cans diced tomatoes Italian-style
- 1 (11-ounce) bag spinach fresh
- 1 (8-ounce) package cream cheese cut into 1-inch cubes
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1 teaspoon garlic salt
- black pepper to taste
- 1 (18-20-ounce) package three-cheese tortellini
Instructions
- Place the chicken broth, tomatoes, spinach, cream cheese, cumin, oregano, garlic salt, and pepper to taste in the slow cooker.
- Cover and cook on high for 2–3 hours, stirring occasionally.
- Add tortellini and continue cooking on high for 1 additional hour. Serve warm.
Notes
- For stovetop preparation, simmer broth, tomatoes, and spinach before adding cream cheese and tortellini; cook until pasta is tender.
- Prepare the soup ahead of time and keep refrigerated in an airtight container for 3 to 4 days.
- Be aware that tortellini may absorb liquid during storage, which could thicken the soup.
- Reheat leftovers gently on the stovetop or in the microwave to avoid overcooking the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 41kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 460mg | 19% |
| Potassium | 215mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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