This delicious creamy Vegetarian Crockpot Tortellini Soup is an easy slow cooker recipe loaded with green vegetables. All you need are simple ingredients and a few minutes of prep!
This Vegetarian Tortellini Soup is a richly flavourful creamy slow cooker tortellini soup, packed with late spring veggies. The broth is creamy but light.
Perfect for sunny days when you still crave a hot meal, but also want the freshness of lots of greens. I love to make extras to have for lunches during the week.
Although we often think to pull out the slow cooker on cooler days for slow-simmered comfort food, I also love it as the weather warms up for two reasons:
1. It doesn’t heat up the whole kitchen
2. you can start something and forget it for hours without staying close to the stove.
Gather your Ingredients to Make Tortellini Soup in the Crockpot
- Leeks, asparagus, parsley and kale for lots of vibrant vegetables.
- Store-bought cheese tortellini: super quick-cooking and convenient.
- Broth
- Double parsley: I love the verdant flavour parsley adds to a slow-simmered broth, and it adds a lovely brightness at the end, too.
- Secret ingredient: a parmesan rind. If you buy parmesan, save the hard rind to toss into a soup. Not only does it contribute toasty, nutty flavour, it’s super rich in umami adding a beautiful savoury depth.
How to Make Vegetarian Crockpot Tortellini Soup:
- Start by sauteing the veggies. You don’t want to skip this step. Cooking the aromatics evaporates some of their water, concentrating flavours and allowing some caramelization.
- A first-step saute also creates a flavoured oil to carry all the fat-soluble flavour compounds through the whole soup. Super valuable especially in a meat-free dish.
- Simmer the soup in a slow cooker (I used my 3 QT Crockpot™ Manual Slow Cooker). Add the tortellini, cream and asparagus in the final 45 minutes so that they are perfectly cooked.
- Toss in the greens at the very last minute to give them time only to wilt, preserving their bright green colour.
Other Favorite Crockpot Recipes
Fall-Apart Tender Slow Cooker Pork Loin
Crockpot Tortellini Soup (Vegetarian + So Tasty!)
Ingredients
- 4 tbsp olive oil
- 2 tbsp butter
- 2 sliced leeks (white and light green parts only – see notes for substitutions)
- ½ tsp kosher salt
- 4 cloves garlic minced
- 4 cups vegetable broth
- ½ tsp freshly-ground black pepper
- 12 oz cheese tortellini
- 1 cup heavy cream (use evaporated milk for a lighter version)
- 1 cup chopped asparagus
- 2 cups torn kale or spinach leaves
- 2 tbsp minced fresh parsley (plus more to serve)
Instructions
- Heat oil and butter in a large skillet (or in your 6QT or larger Crockpot™ slow cooker if it has a saute setting). Add leek and salt and cook until softened. Add garlic and cook 2 minutes more, stirring frequently.
- Transfer this mixture to your Crockpot™ slow cooker if done separately. Add broth and pepper; cook on low setting for 6-8 hours, or high for 3-4.
- Add tortellini, cream and asparagus. Cover and cook 45 minutes more on high setting. Stir in kale/spinach and cook until just wilted. Top with chili flakes and more parsley to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe, one of those classics you can use as a base to mess around with. The leeks are an excellent choice, and all the fresh parsley really imparts a wonderful flavor. I tossed in sliced carrots and a couple cubed potatoes, as well. Will definitely make over and over!
This is a fantastic recipe! To speed up the start/finish time I made it on the stovetop. I used the same large stove pot for everything. I followed the saute instructions in the pot, then added the rest of the ingredients (except kale/parsley) including a parmesan rind – covered the pot and simmered for 10 minutes – then added Kale until wilted and finally pepper flakes and parsley and pulled out the rind before serving. I was done from start to finish in about 20 minutes that includes the prep time. This recipe was so easy and so much flavor. Thank you!
Are we talking frozen, refrigerated, or dried tortellini?
Refrigerated.