Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe

Introduction

This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is a comforting and flavorful meal that’s easy to prepare. Packed with fresh vegetables, herbs, and cheesy tortellini, it’s perfect for cozy dinners or meal prepping. Whether you use a slow cooker, Instant Pot, or stove-top method, this soup delivers warmth and satisfaction.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 2-4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1-2 teaspoons fennel seeds (to taste)
• 1 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes
• Kosher salt and black pepper, to taste
• 2 tablespoons tomato paste
• 6 carrots, chopped
• 4 celery stalks, chopped
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 6 cups low sodium vegetable broth
• 4-6 cups roughly chopped kale
• 1/2 cup whole milk or heavy cream
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1 pound fresh cheese tortellini

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat until shimmering. Add onion, garlic, thyme, basil, oregano, fennel seeds, smoked paprika, and a pinch each of salt and pepper. Cook for about 5 minutes until very fragrant.
2. Step 2: Stir in tomato paste, then add chopped carrots and celery. Transfer this mixture to your slow cooker.
3. Step 3: Pour in the white wine, vegetable broth, and a pinch of crushed red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
4. Step 4: In the last 15 minutes of cooking, stir in kale, milk or cream, grated Parmesan, and fresh cheese tortellini. Allow the tortellini to cook through and kale to wilt.
5. Step 5: Serve hot, topped with additional Parmesan cheese and fresh oregano if desired.

Tips & Variations

• For a dairy-free option, substitute the milk and Parmesan with coconut milk and nutritional yeast.
• If you prefer a thicker soup, reduce the broth by half a cup or let it simmer uncovered for 10 minutes before adding tortellini.
• Use fresh herbs when possible for brighter flavor, but dried herbs work well too.
• To add protein, include cooked chicken or beans along with the vegetables.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. Because tortellini can soak up liquid and become soft, you may want to add a splash of broth or water when reheating to maintain the desired soup consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables like carrots, celery, and kale can be used. Add them slightly earlier in the cooking process as they may take less time to cook than fresh.

Can I make this soup vegetarian or vegan?

This soup is vegetarian if you use vegetable broth and omit any meat additions. To make it vegan, use a plant-based cream substitute and vegan cheese alternatives or nutritional yeast, as well as ensuring the tortellini is egg-free.

Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe

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★★★★★

4.4 from 90 reviews

• Author: Isabella
• Total Time: 6 hours 15 minutes (slow cooker) or 45 minutes (stovetop) or 20 minutes (Instant Pot)
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is a comforting, flavorful dish packed with fresh vegetables, aromatic herbs, and tender cheese tortellini. Made using wholesome ingredients and cooked slowly to develop deep flavors, it’s a perfect nourishing meal for cozy days. The soup features a creamy yet light broth enhanced with Parmesan cheese and a mix of herbs and spices, suitable for a simple weeknight dinner or a relaxed weekend meal.

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Ingredients

Scale 1x2x3x

Soup Base

• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 2–4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1–2 teaspoons fennel seeds (to taste)
• 1 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes
• Kosher salt and black pepper, to taste
• 2 tablespoons tomato paste

Vegetables

• 6 carrots, chopped
• 4 celery stalks, chopped
• 4–6 cups roughly chopped kale

Liquids and Cheese

• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 6 cups low sodium vegetable broth
• 1/2 cup whole milk or heavy cream
• 1/3 cup grated Parmesan cheese, plus more for serving

Pasta

• 1 pound fresh cheese tortellini

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Instructions

1. Prepare the aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add chopped onion, garlic, thyme, basil, oregano, fennel seeds, smoked paprika, salt, and pepper. Cook for 5 minutes until the mixture is very fragrant.
2. Add tomato paste and vegetables: Stir in the tomato paste, then add chopped carrots and celery. Stir well to combine and coat the vegetables evenly.
3. Add liquids and cook: Pour in the white wine and vegetable broth along with a pinch of crushed red pepper flakes. For the slow cooker method, transfer this mixture to the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. For Instant Pot, cook on high pressure for 6 minutes followed by natural or quick release. For stovetop, simmer on medium heat for 20-30 minutes until carrots are tender.
4. Incorporate greens, cream, cheese, and tortellini: During the last 15 minutes in the slow cooker (or about 10 minutes before serving on stovetop), stir in the kale, cream or milk, grated Parmesan cheese, and fresh cheese tortellini. In the Instant Pot, after pressure cooking, switch to sauté, add these ingredients and cook until kale wilts, approximately 10 minutes.
5. Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh oregano if desired. Enjoy warm.

Notes

• Use fresh cheese tortellini for the best texture and flavor; frozen will work but may require slightly longer cooking with the greens and cream.
• Adjust the amount of fennel seeds and crushed red pepper flakes based on your spice preference.
• Substitute kale with other hearty greens like Swiss chard or spinach if preferred.
• For a dairy-free version, substitute cream with coconut milk and omit Parmesan or use a dairy-free cheese alternative.
• Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours (slow cooker) or 30 minutes (stovetop) or 16 minutes total (Instant Pot including sauté steps)
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: creamy tortellini soup, slow cooker vegetable soup, healthy tortellini soup, creamy vegetable soup, kale tortellini soup