Crockpot Tomato Soup with Cheese Tortellini

Is there anything better than a bowl of creamy crockpot tomato soup? Add cheese tortellini and you just got your answer! This recipe is warm, comforting, and hearty, which makes it the perfect meal for chilly days.

While just about every soup benefits from the low-and-slow cooking of a crockpot, whether it’s crockpot pumpkin soup or slow cooker green enchilada soup , I think tomato soup is especially well-suited for the slow cooker. 

Let’s be honest: tomato soup has a tendency to be a little one-note. But crockpot tomato soup has ample time for the flavor to develop, adding depth and nuance (yes, soup can have nuance!) that you just don’t get from a few minutes on the stove.

This soup would be cozy and delicious on its own, but adding tortellini nudges it squarely into crowd-pleaser territory. Yes, crockpot tomato soup is a recipe your kids will love—and you won’t even need to sweeten the deal by serving a grilled cheese sandwich on the side!

About this Crockpot Tomato Soup

• Super satisfying. Or soup-er satisfying, if you’ll indulge me in a corny joke. If you like your soup thick, you’re going to love this easy crockpot tomato soup, which is almost more of a stew than a soup. (Rather your soup have more broth? No problem! Add extra water, broth, or milk.)
• A cozy recipe for fall and winter. Crockpot tomato soup with tortellini is the perfect soup for those snowy days when you just don’t want to leave the house. 
• The slow cooker does (most of) the work. Yes, you’ll have to throw everything into the pot and then give it all a good purée with an immersion blender at the end of the cooking time, but other than that, this slow cooker tomato soup is hands off. You won’t have a bunch of pans to wash either.

Ingredients You’ll need

• Aromatics: Aromatics is a term used to describe the ingredients that build the foundation of your soup’s flavor—in this case, carrot, onion, and celery. The trio adds depth and aroma, which is why you’ll find it in so many soup recipes.
• Canned Tomatoes: This crockpot tomato soup is made with canned tomatoes, which shortens prep time without compromising flavor. Use either whole or diced.
• Chicken or Vegetable Broth: Use vegetable broth for a vegetarian tomato soup. I recommend low-sodium broth so you can control the sodium in your soup by seasoning it yourself.
• Bay Leaf: Bay leaves really do add flavor to recipes! They bring an herbaceous note similar to thyme or oregano.
• Dried Basil: You can’t have tomato soup without basil! The flavor of fresh basil would be lost if you added it at the beginning of the cooking time, so we use dried basil first.
• Ground Black Pepper: Freshly ground is best; it’s much more flavorful.
• Garlic Powder: Garlic powder allows us to add a hint of garlicky flavor to our crockpot tomato soup without having to crush a bunch of garlic cloves.
• Salt: Start with a small amount and then taste and add more if needed after your soup is done cooking.
• Three-Cheese Tortellini: Buy the kind that’s sold in the refrigerated section at your grocery store. Feel free to substitute another variety if you’d like; spinach or pesto tortellini would also work well with the tomato soup base.
• Half-and-Half: There’s no cream in this recipe, but we do use half-and-half for a creamy consistency that’s not quite as heavy.
• Fresh Basil: The perfect finishing touch for crockpot tomato soup! Stir a handful in, then add more for garnish.
• Parmesan Cheese: This is optional, but I recommend it. You can use the shelf-stable grated Parmesan cheese that comes in plastic bottles, but freshly grated Parmesan is even better, as it will melt into the soup.

How to make This Crockpot Soup

Combine the chopped onion, celery, carrot, canned tomatoes, broth, herbs, and seasonings in a 6- or 7-quart slow cooker.

Stir and cover. Cook on high for 5 hours, or on low for 8 hours.

Remove the bay leaf (it’s easy to forget!) and use an immersion blender to purée the soup right in the crockpot, or purée batches in a countertop blender.

Stir in the tortellini and cook on high for another 15 minutes, or until the tortellini is cooked and tender.

Finish by stirring in the half-and-half and fresh basil.

Ladle the soup into bowls and serve with additional basil and Parmesan cheese, if desired.

FAQs

What to Serve With Tomato Soup

• Bread: Want to go the extra mile? Serve this soup with warm homemade bread (maybe slathered with garlic butter!). Try no-knead whole wheat bread or Italian herb and cheese pull-apart bread. Warm homemade muffins are always a hit, too. Try my banana bread muffins or apple cinnamon muffins.
• Crackers: Rather have crackers? Homemade Cheez-Its (cheddar cheese crackers) or seasoned oyster crackers go really well with tomato soup.
• Salad: A crisp salad is perfect, too, like this kale salad with cranberries or easy panzanella salad. Save a few of the homemade croutons to top the soup!

Changes You Can Make To This Tomato Soup

• Make it without a blender: No blender? No problem! Instead of whole or diced tomatoes, use canned crushed tomatoes. The texture of the soup will remain somewhat chunky because of the onions, carrots, and celery.
• Add pesto: Stir a spoonful of pesto into the soup after ladling it into bowls for a hit of extra basil flavor.
• Skip the tortellini: For a more traditional tomato soup, omit the cheese tortellini.
• Add white beans: Add a can of rinsed, drained white beans instead of or in addition to the tortellini for extra protein.

Storage & Reheating Tips

• Refrigerate: Store leftover crockpot tomato soup in an airtight container in the refrigerator for up to 3 days.
• Freeze: The soup can be frozen for up to three months but I recommend omitting the half & half. It can be added when you reheat the soup. I like to freeze the soup flat in zip-top storage bags so I can stack this and other freezer meals for easy storage.
• Reheat: Individual portions can be reheated in the microwave at 50% power in one minute increments, stirring each time. Larger amounts can be reheated on the stovetop. Try not to overheat the soup, especially if it already has the half & half in it, as it tends to curdle if overheated. This doesn’t affect the flavor, only the appearance.

Interested in a weekly meal plan (it’s free!) that includes this tomato soup recipe? Take a look at my Meal Plan #38. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.