Slow Cooker Creamy Tomato Basil Soup with Tortellini

Lesley Baradel
Slow Cooker Creamy Tomato Basil Soup with Tortellini
Slow Cooker Creamy Tomato Basil Soup with Tortellini

Slow Cooker Creamy Tomato Basil Soup with Tortellini

5 from 1 vote
Course Slow Cooker, Soups & Stews, Vegetarian & Vegan
Servings 8 servings
Calories 317 kcal


  • 2 Tbsp extra-virgin olive oil
  • 5 cloves garlic minced
  • 1 3/4 cup carrots, diced (3 medium) (See Chef's Tips)
  • 1 3/4 cup onion, diced (1 large) (See Chef's Tips)
  • 2 28-oz cans whole tomatoes
  • 1 32-oz carton lower sodium vegetable broth
  • 1/3 cup chopped fresh basil, plus more for garnish
  • 2 bay leaves
  • 1 Tbsp granulated sugar
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • 16-oz tortellini
  • 3/4 cup heavy cream
  • Parmesan shredded, for serving


  • Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté about one minute until fragrant. Add carrots and onion to the garlic and sauté about 3 to 4 minutes or until soft.
  • Pour mixture into a 6-quart slow cooker. Add tomatoes, vegetable broth, basil, bay leaves, sugar, salt and pepper.
  • Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.
  • While this is cooking, cook tortellini according to package directions and set aside. You can also pre-cook the tortellini, and then refrigerate until ready to eat.
  • Remove bay leaves from slow cooker and stir in the cream. Puree the soup with an emulsion blender in the slow cooker or pour into a counter top blender and blend, making sure to vent one side of the blender so as not to burn yourself. This can be done in batches if needed. Taste and adjust seasonings as needed.
  • Serve the soup poured over the tortellini and top with parmesan cheese and fresh basil, if desired


Chef’s Note: If you would like to cook the tortellini in the slow cooker, you can add it to the pureed soup in the slow cooker and cook for an additional 15 minutes or until the tortellini are finished.
 Simplify It:
  • Use 1 tablespoon dried basil instead of fresh basil. Lesley made it both ways and thought they tasted the same.
  • Buy frozen chopped onion and shoestring carrots to save some chopping time (and watery eyes!).
Mix It Up: Instead of using just cheese tortellini, use two different kinds of tortellini to mix it up a bit.
Kid-Friendly: Lesley likes to serve the tortellini separate from the soup for her family. She puts the tortellini by itself in a bowl and then at the table she will pour the soup directly over it from a pitcher. The kids think this is really fun like they are being served at a fancy restaurant!
Slow Cooker Creamy Tomato Basil Soup with Tortellini


Calories: 317kcalCarbohydrates: 32gProtein: 11gFat: 15gSaturated Fat: 7gCholesterol: 47mgSodium: 244mgFiber: 3gSugar: 9g
Tried this recipe?Let us know how it was!

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Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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