Slow Cooker Tomato Basil Tortellini Soup
Prep time
Total time
Recipe type: Slow Cooker Soup
Cuisine: Soup
Serves: 7-8
  • 2 Tbsp olive oil
  • 1½ cup diced carrots
  • ½ half diced yellow onion
  • 6-7 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 2 (28 oz) cans Whole San Marzano Tomatoes
  • 4 cups chicken or vegetable broth
  • ⅓ cup chopped fresh basil
  • 3 teaspoons granulated sugar
  • 1½ teaspoon salt or more to taste
  • 1 teaspoon freshly ground black pepper
  • 11 oz package refrigerated tortellini ( I used spinach and cheese)
  • ¾ cup heavy cream
  • ¼ cup fresh parmesan cheese
  • Parmesan, shredded, for serving
  1. In a medium skillet over medium high heat add the olive oil, diced onion, and carrots. Stir and cook for 3-4 minutes. Add in the garlic and stir for 30 seconds. Take off the heat, and add to the slow cooker.
  2. Add the cans of tomatoes, broth, fresh basil, sugar,red pepper, salt, and pepper. Give it a quick stir and cook on low for 6-7 hours or high for 2-3 hours.
  3. About 20 minutes before wanting to serve the soup blend it together with an immersion blender or in batches in the blender or food processor. Add the pureed soup back to the crock pot, turn on high add the tortellinis and cover for 10-15 minutes or until the tortellinis are cooked through.
  4. Once the tortellinis are cooked, stir in the heavy cream and fresh parmesan cheese. Serve warm with fresh parmesan or more basil on top.
If you want to make this on the stove top, follow step one but in a stock pot then add the cans of tomatoes, broth, fresh basil, sugar,red pepper salt, and pepper. Bring to a boil, cover, simmer for 45 minutes to an hour. Once done puree, add tortellinis, bring to boil cook for 2-3 minutes, add heavy cream and parmesan and serve.
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Recipe by Two Sisters Kitchens at