Slow Cooker Vegetarian Tortellini Soup

This vegetarian tortellini soup is the PERFECT slow cooker meal. It doesn’t take long to put together, and the combination of vegetables, beans, and tortellini creates a heartwarming dish that is perfect for cold weather.

I’m always a big fan of any slow cooker meal, but this one just might be my favorite. It even keeps well as leftovers! If you are looking for other slow cooker meals, try my chicken tikka masala recipe!

This soup may be vegetarian, but the beans and tortellini make it extra filling! I used a 5 cheese tortellini and absolutely loved it (this is the one I used)–but feel free to branch out! However, keep in mind that if you are using frozen tortellini, it may take longer to cook through.

The perfect vegetable tortellini soup

The best tip I can give for this recipe is don’t overlook sauteing the spices and vegetables before putting them in the slow cooker. This important step helps to more fully develop the flavors of the soup, and helps all of the flavors to blend well together.

Also, make sure to use a high quality tortellini. In reality, any tortellini is fine, but choosing one that adds to the already rich flavor of the soup will really go a long way.

Slow Cooker Vegetarian Tortellini Soup

Recipe by Maddie Saxey
5.0 from 1 vote


Prep time


Cooking Time






  • 1 Tbsp olive oil

  • 1 yellow onion, diced

  • 3 celery stalks, rinsed and sliced

  • 4 large carrots, peeled and sliced

  • 3 tsp minced garlic

  • 1/2 tsp dried parsley

  • 2 tsp dried basil

  • 2 tsp dried thyme

  • 1 tsp smoked paprika

  • 1/2 tsp red pepper flakes

  • 1 1/2 tsp sea salt

  • 1/2 tsp black pepper

  • 1 can (14 oz) petite diced tomatoes

  • 1 can (14 oz) cannelini beans, drained and rinsed

  • 2 Tbsp white wine vinegar

  • 5 cup vegetable broth

  • 1 cup water

  • 3/4 cup heavy cream

  • 4 cup kale, rinsed and chopped

  • 1 cup fresh parmesan cheese, grated*

  • 18 oz cheese tortellini**


  • Heat olive oil in a large skillet on medium heat. Add onion, celery, and carrots and saute for 3-4 minutes. Add garlic, parsley, basil, thyme, smoked paprika, red pepper flakes, salt, and pepper. Mix well and saute for 1-2 minutes, or until aromatic. Move vegetables and spices to the slow cooker.
  • Add diced tomatoes, beans, white wine vinegar, vegetable broth, and water to the slow cooker and mix well. Turn slow cooker on low and cook for about 6-7 hours.
  • For the last 20 minutes of cooking, add heavy cream, kale, parmesan cheese, and tortellini.
  • Once the tortellini is cooked through, the soup is done. Enjoy!


  • *I prefer to use a block of parmesan cheese that I grate myself–store-bought shredded cheese is covered in preservatives that sometimes melts weird, especially in soup.
  • **I love to use the Giovanni Rana 5 cheese tortellini, it has great flavor! But any refrigerated tortellini will work great. If you use a frozen tortellini, just make sure to cook it a little longer.

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