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.

Tips for Vegetarian Tortellini Soup

1. Saute the Vegetables: Don't overlook sauteing the spices and vegetables before putting them in the slow cooker. This important step helps fully develop the flavors of the soup, and helps all of the flavors to blend well together.
2. High Quality Tortellini: 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 go a long way.
3. Fresh Parmesan Cheese: I like to buy a block of parmesan cheese and grate it myself. Pre-grated cheese is usually dry and doesn't have as much flavor.
4. Finely Cut Kale: Remember that you'll be eating this soup with a spoon. Smaller pieces of kale will be easier to eat!

If you try out this vegetarian tortellini soup or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get cooking, and enjoy!

Print Recipe

Slow Cooker Vegetarian Tortellini Soup

Prep Time15 minutes mins

Cook Time6 hours hrs

Course: Main Dishes

Servings: 8 servings

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 celery stalks, rinsed and sliced
• 4 large carrots, peeled and sliced
• 3 teaspoon minced garlic
• ½ teaspoon dried parsley
• 2 teaspoon dried basil
• 2 teaspoon dried thyme
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• 1 ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 can (14 oz) petite diced tomatoes
• 1 can (14 oz) cannelini beans, drained and rinsed
• 2 tablespoon white wine vinegar
• 6 cup vegetable broth
• ¾ cup heavy cream
• 4 cup kale, rinsed and chopped
• 1 cup fresh parmesan cheese, grated*
• 18 oz cheese tortellini**

Instructions

• 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, and vegetable broth 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!

Notes

*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.