Cozy, hearty, delicious, and oh-so easy – that’s this Slow Cooker Creamy Spinach Tortellini Soup! Bites of cheesy tortellini and fresh spinach in a creamy, tomato-y base … plus, it this creamy tortellini spinach soup cooks all day in your Crock Pot so that when you come home, all you have to do is add the tortellini and … DONE! So cozy, hearty, AND easy – basically the trifecta of comfort food.

A bowl of slow cooker tortellini spinach soup on a wood round.

This creamy vegetarian tortellini soup is unbelievably easy to put together – the base of the soup cooks up in the slow cooker all day while you’re away, then you add spinach, tortellini, and the creamy components when you come home. Aaaand serve!

I also include in the recipe an option for adding sausage if you like – either meatless sausage or meaty sausage – for a flexible creamy tortellini soup that will make everyone happy.

Table of Contents

Why You’ll Love this Recipe

This recipe is easy, hearty, satisfying, and it tastes amazing! It’s the perfect weeknight dinner, basically.

The savory broth with the cheese from the tortellini and extra parmesan on top along with the perfect bite of freshness from the spinach makes for the perfect combination.

Readers say …
“This was sooo good! We will be making it often!”

A bowl of slow cooker tortellini spinach soup with a spoon and parmesan cheese on the side.

Creamy Spinach Tortellini Soup Ingredients

What do we have for ingredients in this tortellini-soup-in-Crock-Pot goodness?

  • Onion, carrots, and garlic, first and foremost – the backbone of a delicious soup!
  • Oregano, basil, and bay leaf – flavor, please!
  • Crushed tomatoes – add flavor and heft to this recipe
  • Veggie brothmake your own or use store-bought, either will work!
  • Cheese tortellini – feel free to use dry, fresh, or frozen (but note frozen will take a bit longer to cook)
  • Baby spinach – so easy!
  • Half and half – I love the creaminess of half-and-half, but coconut milk would work too.
  • Mozzarella & parmesan cheese
  • Salt & pepper
  • Optional sweet Italian sausage for the meat-eaters or veggie sausage if the vegetarians would like to partake

How to Make It

First, add the veggies (except spinach), herbs, tomatoes, and broth to the Crock Pot. No need to sauté anything first! Then cook on slow for a few hours.

Come on back and add the tortellini and spinach, then stir in the half and half and cheeses. That’s it! So easy. The slow cooker does all the work in this Slow Cooker Vegetarian Tortellini Soup!

A bowl of slow cooker tortellini spinach soup

As we get into the colder weather and soups start to make more frequent appearances on the dinner table, this creamy tortellini soup with tomatoes, spinach and a meat-lovers option of sweet Italian sausage is the perfect way to easily feed the family and keep things simple, hearty and comforting.

We love this one for easy weeknight dinners. The Crock Pot makes everything better!

A bowl of slow cooker tortellini spinach soup
Slow Cooker Creamy Tortellini Spinach Soup recipe
5 from 3 votes

Crock Pot Creamy Spinach Tortellini Soup

Prep: 20 minutes
Total: 5 hours 20 minutes
Author: Kare
Yield: 4
Thick, rich, and hearty, this vegetarian soup is the perfect comforting end to a cool day. Tortellini, spinach, tomatoes, and cheese – what could go wrong?!


  • 1/2 medium yellow onion (diced; about 1 cup)
  • 2 medium carrots (peeled and chopped; about 3/4 cup)
  • 2 medium cloves garlic (minced; about 2 teaspoons)
  • 1/2 teaspoon dried oregano*
  • 1/2 teaspoon dried basil*
  • 1 bay leaf
  • 1 teaspoon kosher salt ( + more to taste)
  • 1/2 teaspoon black pepper ( + more to taste)
  • 28 ounces crushed tomatoes (one large can)
  • 4 cups low-sodium vegetable broth (32 ounces)
  • 12 ounces cheese tortellini (use dry, fresh, or frozen**)
  • 4 ounces baby spinach (about 4 cups packed)
  • 1 cup half-and-half
  • 1/2 cup shredded mozzarella cheese (2 ounces)
  • 1/4 cup grated Parmesan cheese (1 ounce)


  • Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
  • Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer – say, 8 hours – it won’t hurt).
  • Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
  • Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
  • Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
  • Remove bay leaf. Season with additional salt and pepper to taste.


Nutrition calculation does not include optional sausage.

* Herb note

You can substitute 1 teaspoon dried Italian seasoning for the oregano and basil

** Tortellini note

If using fresh or frozen tortellini, it will take less time to cook than dry tortellini. 

Meat option:

Add cooked Italian sweet sausage to individual portions. Place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings. Use 3/4 pound if adding to all; use about 1/3 pound if adding to half. Can also use veggie sausage!

Nutrition Facts

Serving: 1g, Calories: 518kcal, Carbohydrates: 64g, Protein: 25g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 70mg, Sodium: 1491mg, Potassium: 972mg, Fiber: 10g, Sugar: 17g, Vitamin A: 8547IU, Vitamin C: 30mg, Calcium: 427mg, Iron: 6mg

Recipe written by Gina of Running to the Kitchen as a contributor to Kitchen Treaty.

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