Description
This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is a comforting and flavorful dish packed with fresh vegetables, aromatic herbs, and tender cheese tortellini. Made healthier by using olive oil, low sodium vegetable broth, and plenty of nutrient-rich kale, this creamy soup is perfect for a cozy meal. It features hearty carrots, celery, and a splash of white wine for depth, finished with parmesan cheese and cream for a luscious texture. Ideal for slow cooking, this soup can also be prepared using an Instant Pot or stovetop, offering flexible cooking methods to suit your kitchen setup.
Ingredients
Vegetables and Herbs
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 4–6 cups roughly chopped kale
- 2–4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
Spices and Seasonings
- 1–2 teaspoons fennel seeds (to taste)
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper (to taste)
Liquids and Dairy
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 6 cups low sodium vegetable broth
- 1/2 cup whole milk or heavy cream
Other Ingredients
- 2 tablespoons tomato paste
- 1/3 cup grated parmesan cheese, plus more for serving
- 1 pound fresh cheese tortellini
Instructions
- Prepare base aromatics: Heat olive oil in a large pot over medium heat until shimmering. Add chopped onion, minced garlic, thyme, basil, oregano, fennel seeds, smoked paprika, and a pinch of salt and black pepper. Cook for 5 minutes until the mixture is very fragrant.
- Add vegetables and tomato paste: Stir in the tomato paste, chopped carrots, and celery, cooking briefly to combine flavors.
- Add liquids: Pour in the dry white wine and vegetable broth, then add a pinch of crushed red pepper flakes. Stir well to combine all ingredients.
- Cook soup: For slow cooker method, transfer everything to the crockpot, cover, and cook on low for 6-8 hours or on high for 4-5 hours. For Instant Pot, seal and cook on high pressure for 6 minutes, then release pressure naturally or quickly. For stovetop, simmer over medium heat for 20-30 minutes until carrots are tender.
- Finish with kale and tortellini: About 15 minutes before the end of cooking (or after pressure cooking in Instant Pot), stir in chopped kale, cream or milk, grated parmesan cheese, and fresh cheese tortellini. Cook until kale is wilted and tortellini is tender—about 10-15 minutes depending on the method.
- Serve: Ladle the soup into bowls and top with additional parmesan cheese and fresh oregano if desired. Enjoy warm as a satisfying meal.
Notes
- You can adjust the amount of fennel seeds and red pepper flakes based on your heat and flavor preferences.
- Using low sodium vegetable broth keeps the soup heart-healthy and allows you to control the salt content.
- Fresh cheese tortellini cooks quickly and adds a creamy texture, but you can substitute with frozen if necessary—adjust cooking time accordingly.
- This soup can be made vegan by substituting the cream and parmesan with plant-based alternatives.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- For stovetop cooking, be sure to stir occasionally to prevent sticking and ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker low) / 4-5 hours (slow cooker high) / 6 minutes (Instant Pot pressure cook + 10 minutes sauté) / 30-40 minutes (stovetop)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: creamy tortellini soup, vegetable soup, slow cooker soup, healthy creamy soup, cheese tortellini recipe, vegetable broth soup, easy dinner soup
