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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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