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Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe
Ben Carraoli

Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe

I have to tell you, this healthier slow cooker creamy tortellini vegetable soup has completely won me over. After making it a few times, I realized how comforting and hearty it is without feeling heavy. I love how the vegetables stay vibrant and the tortellini gets perfectly tender.
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Total Time 4 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • ¼ cup extra virgin olive oil – adds richness and helps sauté the aromatics
  • 1 yellow onion chopped – provides a sweet, savory base
  • 2 cloves garlic minced or grated – enhances flavor; fresh garlic is best
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried – gives an earthy aroma
  • 1 tablespoon dried basil – complements the tomato paste and tortellini
  • 1 tablespoon dried oregano – adds a classic Italian flavor
  • 1 teaspoon fennel seeds – optional but gives a subtle licorice note
  • 1 teaspoon smoked paprika – brings a mild smoky depth
  • 1 pinch crushed red pepper flakes – for gentle heat
  • Kosher salt – balances flavors
  • Black pepper – freshly ground for best taste
  • 2 tablespoons tomato paste – deepens color and flavor
  • 6 carrots chopped – adds natural sweetness
  • 4 celery stalks chopped – adds freshness and crunch
  • ½ cup dry white wine Pinot Grigio or Sauvignon Blanc – optional, enhances flavor
  • 6 cups low-sodium vegetable broth – keeps it light and healthy
  • 4 cups kale roughly chopped – use fresh for best texture
  • ½ cup whole milk or heavy cream – for creamy richness
  • ⅓ cup freshly grated parmesan cheese plus more for serving – avoids gritty texture from pre-grated cheese
  • 1 pound fresh cheese tortellini – cooks perfectly in the soup

Method
 

  1. Start by heating olive oil in a skillet over medium heat. Sauté the chopped onion and garlic until fragrant and soft. This step enhances the soup’s depth before adding it to the slow cooker.
  2. Stir in thyme, basil, oregano, fennel seeds, smoked paprika, and crushed red pepper flakes with the tomato paste. Cook for 1-2 minutes to allow the spices to bloom, releasing their full flavor.
  3. Transfer carrots, celery, and sautéed aromatics into the slow cooker. Pour in the white wine (if using) and vegetable broth. Stir well to combine.
  4. Cover the slow cooker and cook on low for 4 hours. The vegetables should become tender, and the flavors meld into a rich base for your soup.
  5. Stir in the chopped kale, milk or cream, and fresh cheese tortellini. Cook for an additional 30 minutes on high until the tortellini is tender and the kale is wilted but still vibrant.
  6. Remove from heat and stir in freshly grated parmesan cheese. Taste and adjust seasoning with salt and pepper. Serve warm, garnished with extra cheese if desired.

Notes

  • I always use fresh grated parmesan because pre-grated cheese can make the soup slightly grainy
  • Don’t overcook the tortellini; I usually add it last to avoid mushiness
  • I like adding a splash of lemon juice before serving for a fresh zing
  • For extra depth, I sometimes roast the carrots and celery before adding them to the slow cooker
  • I prefer fresh kale over frozen because it holds texture and color better