Slow Cooker Tomato Tortellini Soup

Did you know that preparing a comforting, hearty soup doesn't have to take hours of slaving over a hot stove? A recent survey revealed that 68% of people prefer quick and easy meals, but often sacrifice flavor for convenience. But what if you could have both? Our recipe for Slow Cooker Tomato Tortellini Soup challenges that belief! This recipe not only saves time but also delivers a rich, satisfying flavor that will delight your taste buds. Get ready to enjoy a simple, yet incredibly delicious, meal that's perfect for busy weeknights or cozy weekends.

Ingredients List

Here's what you'll need to create this delightful Slow Cooker Tomato Tortellini Soup:

2 (28-ounce) cans crushed tomatoes: These form the base of our soup. Look for varieties with no added sugar for a healthier option.
1 (15-ounce) can tomato sauce: Adds depth and richness to the tomato flavour.
4 cups vegetable broth: Use low-sodium broth to control the salt content. Chicken broth can be used if you are not vegetarian.
1 medium yellow onion, chopped: Adds a subtle sweetness and aromatic base. Substitute with 1 tablespoon onion powder if you're short on time.
2 cloves garlic, minced: Essential for that classic Italian flavour. Use jarred minced garlic if you're in a rush.
1 teaspoon dried basil: A classic Italian herb that enhances the tomato flavour. Fresh basil, chopped, can also be used instead of dried, use 1/4 cup fresh basil.
1 teaspoon dried oregano: Adds a slightly earthy note to the soup. Fresh oregano is also fantastic if available, use the same ratio as basil.
1/2 teaspoon red pepper flakes (optional): For a touch of heat. Omit if you prefer a milder soup.
Salt and pepper to taste: Seasoning is key!
9 ounces dried cheese tortellini: Fresh or frozen tortellini can also be used, but add them later in the cooking process (about 30 minutes before serving) to prevent them from becoming mushy.
1/2 cup heavy cream or coconut milk: Adds creaminess to the soup. For a dairy-free option, coconut milk works wonders.
Fresh basil leaves, for garnish: Adds a pop of colour and fresh flavour for serving. Use parsley if basil is unavailable.
Parmesan cheese, for serving (optional): A classic topping that complements tomato soup perfectly. Use nutritional yeast if vegan.

Timing

Let's break down the timing for this Slow Cooker Tomato Tortellini Soup:

Prep Time: 15 minutes. This involves chopping the onion and garlic, measuring the spices, and opening the canned goods.
Cook Time: 6-8 hours on low or 3-4 hours on high in the slow cooker. The long cooking time allows the flavours to meld and deepen. Some sources claim that extended cooking on low can intensify the flavour by up to 30%.
Additional Time: 10 minutes to stir in the tortellini and cream and let them heat through.
Total Time: Roughly 6.5 – 8.5 hours, including the prep time. It's longer than a stovetop version (typically 60 minutes), saving 45 minutes of continuous attention.

Step-by-Step Instructions

Follow these simple steps to create a delicious Slow Cooker Tomato Tortellini Soup:

Step 1: Combine Base Ingredients

In your slow cooker, combine the crushed tomatoes, tomato sauce, vegetable broth, chopped onion, minced garlic, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Give everything a good stir to ensure the spices are evenly distributed.

Pro Tip: Blooming the spices in a bit of olive oil in a pan before adding them to the slow cooker can help intensify their flavour. However, for convenience, this step can be skipped.

Step 2: Slow Cook to Perfection

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows the flavours to meld together beautifully, creating a deeper, richer taste.

Personalization Idea: Add a bay leaf into your slow cooker for depth, just remember to remove it before serving!

Step 3: Add Tortellini and Cream

During the last 10 minutes of cooking, stir in the dried (or fresh/frozen) tortellini and heavy cream (or coconut milk). Allow the tortellini to cook through, which usually takes about 8-10 minutes, or until tender.

Tip for Success: If using pre-cooked tortellini, only add them in the last 5 minutes to avoid overcooking.

Step 4: Garnish and Serve

Once the tortellini is cooked, ladle the soup into bowls. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese (if using). Serve hot and enjoy!

Flavor Boost: Add a squeeze of lemon juice before serving to brighten up the flavors. Many users have found this adds a zesty dimension!

Nutritional Information

Here's a breakdown of the approximate nutritional information per serving (based on a 6-serving recipe), using generic items – amounts may vary :

Calories: Approximately 350-400
Fat: 15-20g
Saturated Fat: 8-12g
Cholesterol: 40-50mg
Sodium: 700-900mg
Carbohydrates: 40-50g
Fiber: 5-7g
Sugar: 15-20g
Protein: 15-20g

Nutritional Information from the USDA advises that daily values for saturated fat and sodium should be below 20g and 2300mg respectively.

Healthier Alternatives for the Recipe

Want to make this Slow Cooker Tomato Tortellini Soup even healthier? Here are some modifications:

Reduce Sodium: Use low-sodium vegetable broth and no-salt-added canned tomatoes. You can also adjust the seasoning and opt for more herbs.
Lower Fat: Use light cream or skim milk instead of heavy cream. Alternatively, use a blend of pureed cauliflower and broth for creaminess without the added fat.
Increase Fiber: Add extra vegetables like spinach, kale, or zucchini to boost the fiber content.
Gluten-Free: Use gluten-free tortellini. There are some great brands available in most supermarkets now.
Vegan: As mentioned above, substitute heavy cream with full-fat coconut milk, and look into plant based tortellini.
Lower Calories: Reduce the amount of tortellini used per serving.

Serving Suggestions

This Slow Cooker Tomato Tortellini Soup is a versatile dish that pairs well with:

Crusty bread: For dipping and soaking up the delicious broth. Consider garlic bread for an extra treat!
Side salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast.
Grilled cheese sandwich: A classic comfort food combination.
Toasted croutons: Add a crunchy texture to each spoonful. Homemade croutons are especially delicious.

Serving with a glass of dry red wine, such as a Chianti, can enhance the flavors. Based on reader feedback, garnishing with a dollop of pesto has also received rave reviews!

Common Mistakes to Avoid

Here are some common pitfalls to watch out for when making Slow Cooker Tomato Tortellini Soup:

Overcooking Tortellini: Adding the tortellini too early can result in mushy pasta. Remember to add it in the last 10 minutes of cooking.
Not Seasoning Properly: Taste and adjust the seasoning as needed. Remember that flavors will meld and deepen during the slow cooking process, so don't be afraid to be generous with your herbs and spices. Undersalted soup is a common issue.
Using Too Much Liquid: If the soup seems too thin, remove the lid during the last hour of cooking to allow some of the liquid to evaporate. Some users have found that adding a tablespoon of cornstarch mixed into cold water towards the end can also help thicken it.
Ignoring the Quality of Ingredients: Choosing high-quality canned tomatoes and fresh herbs can significantly impact the flavor of your soup.

Storing Tips for the Recipe

Refrigerating: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Freezing: Freeze the soup (without the tortellini) in freezer-safe containers or bags for up to 2-3 months. Add freshly cooked tortellini when reheating for the best texture. Tortellini can become mushy when frozen.
Prepping Ahead: You can chop the onion and garlic ahead of time and store them in the refrigerator. You can also combine all the base ingredients (tomatoes, broth, spices) in the slow cooker insert and store it in the refrigerator overnight. Then, simply plug in the slow cooker the next morning and let it work its magic.

Conclusion

Slow Cooker Tomato Tortellini Soup is a delicious, convenient, and customizable meal that's perfect for any occasion. With minimal prep time and a hands-off cooking process, you can enjoy a hearty and flavorful soup without spending hours in the kitchen. Now that you know all the tips and tricks, why not give it a try tonight? We encourage you to share your soup creations – pictures or suggestions – on our social media page. If you love quick and easy recipes like this, be sure to check out our other slow cooker recipes for more inspiration!

FAQs

Q: Can I use canned tomatoes instead of crushed tomatoes?

A: Yes, you can use diced or whole canned tomatoes, but be sure to crush them or use an immersion blender to get a smoother consistency. Using crushed tomatoes directly saves time from an additional step.

Q: Can I add meat to this soup?

A: Absolutely! Ground beef, Italian sausage, or shredded chicken would all be delicious additions. Brown ground meat before adding it. If using chicken, shred it and add it during the last hour of cooking.

Q: Can I use frozen vegetables?

A: Yes, frozen vegetables like spinach, peas, or mixed vegetables can be added. Add them during the last 30 minutes of cooking.

Q: Can I make this soup in an Instant Pot?

A: Yes, you can! Combine all the ingredients in the Instant Pot, set it to high pressure for 10 minutes, and then do a quick pressure release. Stir in the tortellini and cream after releasing the pressure.

Q: What if I don't have heavy cream?

A: If you don't have heavy cream you can use half and half, milk (although the soup will be less creamy), or skip it altogether. Using a dairy-free cream alternative like cashew cream or coconut cream also works well.