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Slow Cooker Tomato Basil Parmesan Tortellini Soup

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 6 1/2 hours
  • Total Time: 13 minute
  • Yield: 10 cups of soup 1x


Slow Cooker Tomato Basil Parmesan Tortellini Soup is a creamy tomato basil soup with cheese tortellini that is simmered in your crockpot.


  • 1 yellow onion, diced
  • 1 cup diced celery (3 ribs)
  • 1 cup diced carrots (1 large carrot)
  • 4 cups chicken broth or vegetable broth (or 4 cups water + 4 tsp better than bouillon chicken base*)
  • 1 (28 ounce) can crushed tomatoes
  • 1 Tbsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 (19 oz) bag frozen cheese tortellini
  • 2 cups half and half (or heavy cream or evaporated milk)
  • 1 cup grated or shredded parmesan cheese


  1. Add onion, celery, carrots, chicken broth, tomatoes, basil, oregano, bay leaf, salt, pepper and garlic powder to the slow cooker.
  2. Cover and cook on low for 6 hours.
  3. Remove the lid and stir in the tortellini. Cover and cook on HIGH for 30 minutes.
  4. Warm up the dairy in the microwave for about 90 seconds. Then stir a ladleful of soup into the dairy. This will prevent curdling. Then stir the dairy/soup mixture into the slow cooker. Stir until it is incorporated. Then sprinkle in the parmesan cheese and stir.
  5. Ladle soup into bowls and serve.


Half and half is half cream and half whole milk. You can find it next to the heavy cream at your grocery store.

I used my 6 quart oval Kitchenaid slow cooker.*

  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American


  • Serving Size: 1 cup of soup
  • Calories: 251
  • Sugar: 1 g
  • Sodium: 656 mg
  • Fat: 34 g
  • Carbohydrates: 23 g
  • Protein: 7 g

Keywords: soup