Crockpot Tortellini Soup (Vegetarian + So Tasty!)

Slow Cooker Creamy Spring Tortellini Soup Recipe

5 from 2 votes

Crockpot Tortellini Soup (Vegetarian + So Tasty!)

Learn how to make tasty tortellini soup in the crockpot with this easy, healthy Crockpot Tortellini Soup recipe using simple ingredients.

Prep Time15

Cook Time4

Course: Lunch

Cuisine: American

Keyword: crock pot tortellini soup, Crockpot tortellini, CrockPot Tortellini Soup, Slow Cooker Tortellini Soup, Tortellini soup in crockpot, Vegetarian Tortellini Soup

Servings:

Author: Jennifer Pallian BSc, RD

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)

US Customary - Metric

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

*You may substitute 1 large onion and 2 stalks of celery for the leeks.

Nutrition