Slow cooker tomato basil parmesan tortellini soup is easy, healthy, delicious, and a cinch to make in your crockpot – perfect for cool weather nights!
Want more soup for the cold winter days? Try my Easy Creamy Potato Soup Recipe, Tortellini Soup with Sausage and Spinach, and Best Chicken Tortilla Soup Recipe.
All day every day. That’s how often I’ll be eating this soup thank you very much.
Slow cooker soups are kind of my jam. I’m already busting out the crockpot three to four times a week and soups literally sound good to me every single day – year round. When official soup season rolls around I go a little crazy.
This is a little twist on my favorite slow cooker tomato basil parmesan soup which normally doesn’t call for tortellini, but I’ve been on a pasta-in-soup kick for a bit now and this was bound to happen. Thank heaven it did because this soup….. seriously no words.
It is creamy and cheesy and tomato-y, and has the perfect broth-to-pasta ratio. On top of all that, it’s in the slow cooker and your house will be smelling like a soup n’ sandwich shop by the end of the day. If they made a candle that could make my house smell this heavenly I would absolutely buy ten of them, but until they come out with an Autumn Creamy Tomato Basil Soup scented candle I’ll be making this deliciousness on the weekly to get my fix.
What people are saying about this Slow Cooker Tomato Basil Parmesan Tortellini Soup
“Just made this. Yum! Its officially our new favorite soup for fall. You were absolutely right about it being the perfect broth to pasta ratio. I cant get enough.” – Nita
“This was absolutely delicious! I have a family of picky eaters and they couldn’t get enough of it; they each had seconds. Thank you for the great recipe!” – Jennie
“I just made this last night, so good! Came out super creamy and flavorful and so easy to make.” – Drew
“I made this and it’s really good! The ONLY thing I didn’t do was add the tortellini. I had left over brown rice so at the end of everything I put it in. Yummy 
I’ll be making it again this fall!” – Connie
Slow Cooker Tomato Basil Parmesan Tortellini Soup
Ingredients
- 2 15-ounce cans diced tomatoes
- 1 10-ounce can tomato sauce
- ¼ cup fresh basil - finely chopped
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 medium white onion - diced
- 1 cup heavy cream
- 4 cups chicken or vegetable broth
- 2 cups shredded parmesan cheese
Roux
- 3 tablespoons butter
- ¼ cup flour
- 1 cup heavy cream - OR half & half
- 3 cups frozen tortellini - (thawed)
Instructions
- Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
- About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
- Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
- Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux, parmesan cheese, and tortellini to crockpot and stir to combine.
- Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.
making now, BUT HAD A Q? IF I’M NOT PUtting tort in it do i still do everything else & just omit that? and this part “the next 7 ingredients” that is very very confusing! the next 7 after the tomato sauce?? u should really just list which incredients, im confused & hoping it turns out right.
MY 20 year old son and his vegetarian friends finished this soup in one evening! It made a huge amount- this soup was just that big of a hit! This will become a family favorite.
Happy to hear how much this recipe was enjoyed!
So yummy!
But I definitely did not add a tablespoon of salt. And it was sti a bit salty for me. I think a tsp is better.
Have made this several times sooo delicious!! I am wondering could I PREPARE and cook it up to step 2 to refrigerate overnight and restart IN the morning to finish?
I think that could work!
I discovered this recipe last fall when I was looking for vegetarian soups for my mother who was going through chemotherapy and struggling with her appetite and eating. She is a soup lover and has been a vegetarian her whole life. She lost a lot of weight and I was cooking for recipes rich in flavor and higher in fat snd calories. This soup is outstanding I follow the recipe exactly and it comes out absolutely delicious every time. I have made it several times for her (and me) and she literally licks the bowl. Thank God she is in remisssion and enjoying it even more now than when she was struggling with the side effects from her cancer treatments. Thank you. Love love love this soup!.
Lisa, I can’t tell you how sweet it was to read your message. As a gal who also has a mother battling cancer, I can completely empathize with you and I am so grateful to hear that this soup has been a small help during this tough time for your mother and you! Hang in there, I’m sending lots of well-wishes to you and your sweet mom!