Go Back
- 1 (24 oz) jar marinara sauce - 4 cups vegetable broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups fresh spinach, chopped - 1 (9 oz) package cheese tortellini (fresh or frozen) - 1 tablespoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup heavy cream (or coconut milk for a lighter option) - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) You can swap marinara sauce for homemade tomato sauce. Use chicken broth instead of vegetable broth. If you don’t have fresh spinach, try kale or Swiss chard. For tortellini, any pasta shape works in a pinch. Coconut milk is a great choice if you want a lighter soup. Fresh tortellini cooks faster than frozen. If you use frozen, add it earlier in the cooking process to ensure it's tender. Fresh tortellini only needs about 20-25 minutes to cook. It's best to add it when the soup is almost ready. For the best taste, choose high-quality tortellini. To make your soup, start by gathering all your ingredients. In your slow cooker, mix together: - 1 (24 oz) jar marinara sauce - 4 cups vegetable broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 medium onion, diced - 3 cloves garlic, minced Stir everything well to combine. Next, add: - 1 tablespoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste Mix again to enhance the flavors. Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. The goal is to make the vegetables tender and flavorful. To save time, prep your ingredients before starting. Dice the onion and mince the garlic first. You can chop the spinach while the soup cooks. If you use fresh tortellini, it cooks quickly and adds a nice texture. Organizing your ingredients lets you focus on cooking. Your soup is ready when the vegetables are soft and the aroma fills the kitchen. About 30 minutes before serving, stir in: - 1 (9 oz) package cheese tortellini - 2 cups fresh spinach Cover again and cook until the tortellini is tender, which takes about 20-25 minutes. Once the tortellini is cooked, add: - 1 cup heavy cream (or coconut milk) Let it warm through for 5 minutes. Taste and adjust the seasoning if needed. This step ensures a rich, creamy flavor. To boost the taste of your soup, try adding more herbs. Fresh thyme or parsley can brighten the flavors. You can also sprinkle in some crushed red pepper for a little heat. Just remember, start small. You can always add more, but you can't take it out! Do you like your soup thicker? To achieve this, add less broth or more tortellini. If you want it brothier, add extra vegetable broth. You can also blend part of the soup for a creamier texture. This gives it a nice body without losing the chunky goodness. One common mistake is not prepping ingredients well. Chop your onions and garlic finely for even cooking. Another mistake is lifting the lid too often. Each time you peek, you lose heat and cooking time. Lastly, be careful with the seasonings. Taste before adding more salt or pepper. It's easy to overdo it! {{image_2}} You can switch up the marinara sauce for any tomato sauce you like. Try adding a splash of balsamic vinegar for a tangy kick. You can also swap out the diced tomatoes for fire-roasted ones. This will add a nice smoky flavor. Want to spice it up? Add some red pepper flakes for heat. This soup is easy to make vegetarian or vegan. Use a plant-based cheese tortellini instead of cheese-filled ones. You can also replace heavy cream with coconut milk or cashew cream. This keeps the soup creamy while being dairy-free. Check the vegetable broth to ensure it is vegan-friendly. Serve your soup in big bowls, topped with fresh basil and Parmesan cheese. A crusty bread slice adds a perfect touch for dipping. You can also pair it with a light salad for a full meal. For extra flavor, add a drizzle of olive oil or balsamic glaze on top. To store your leftover soup, first let it cool. Use a ladle to scoop the soup into airtight containers. Fill each container, leaving about an inch of space at the top. Seal the lids tightly. You can store the soup in the fridge for up to three days. Label each container with the date. This helps you keep track of freshness. Freezing this soup is easy and smart. Pour the cooled soup into freezer-safe bags or containers. If using bags, lay them flat to save space. Remove excess air before sealing. Label the bags with the date and contents. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat the soup, pour it into a pot over medium heat. Stir it often, so it heats evenly. You can add a splash of broth or water if it seems thick. Heat until warm, about 10-15 minutes. If using a microwave, place the soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. Enjoy the fresh taste just like the first time! If you lack marinara sauce, use crushed tomatoes. You can add some spices, too. Mix in garlic, onion, and a pinch of sugar. This will give your soup a nice flavor. Try using tomato sauce or tomato paste as a base. Adjust the seasoning to taste. Yes, you can easily make this soup gluten-free. Simply swap the cheese tortellini for gluten-free pasta. Many brands offer gluten-free options. Check the labels to ensure they meet your needs. The rest of the ingredients are naturally gluten-free. To make the soup creamy without heavy cream, use coconut milk. It adds a lovely richness. You can also blend some of the soup to thicken it. Use an immersion blender for a smooth texture. Adding a little extra cheese can help, too. Absolutely! You can add any veggies you like. Carrots, zucchini, or bell peppers work well. Just chop them small and add them early in the cooking. They will soften nicely. You can even sneak in some peas or corn for sweetness. Leftovers will last about 3 to 4 days in the fridge. Be sure to store them in an airtight container. If you want to keep them longer, consider freezing. The soup can last up to 3 months in the freezer. Just thaw it before reheating. This article covered the key steps for making Slow Cooker Tomato Basil Tortellini Soup. We discussed essential ingredients, substitutions, and tips for fresh or frozen tortellini. I shared step-by-step cooking instructions and signs that your soup is ready. We explored ways to enhance flavor and avoid common mistakes. Finally, we looked at storage and reheating methods. Making this soup is easy and fun. Now you can customize it to suit your tastes. Enjoy your cooking!

Slow Cooker Tomato Basil Tortellini Soup

Warm up your day with this delicious slow cooker tomato basil tortellini soup! With rich marinara, fresh spinach, and cheesy tortellini, it’s the perfect comfort food. This easy recipe is packed with flavor and allows you to enjoy a nourishing meal with minimal effort. Ready to tantalize your taste buds? Click through to explore this scrumptious recipe and make it a family favorite!
Print Recipe Pin Recipe

Ingredients
  

1 (24 oz) jar marinara sauce

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1 medium onion, diced

3 cloves garlic, minced

2 cups fresh spinach, chopped

1 (9 oz) package cheese tortellini (fresh or frozen)

1 tablespoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 cup heavy cream (or coconut milk for a lighter option)

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

In a slow cooker, combine the marinara sauce, vegetable broth, diced tomatoes, onion, and garlic. Stir well to mix all ingredients.

    Add the dried basil and oregano. Season with salt and pepper to taste. Mix again.

      Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.

        About 30 minutes before serving, stir in the cheese tortellini and spinach. Cover and allow to cook until the tortellini is tender, about 20-25 minutes.

          Once the tortellini is cooked, stir in the heavy cream (or coconut milk) and let it warm through for an additional 5 minutes.

            Taste and adjust seasoning as necessary.

              Prep Time: 15 mins | Total Time: 7-8 hours | Servings: 6

                Presentation Tips: Serve the soup in bowls, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese on top. Add a slice of crusty bread on the side for a perfect dipping companion!