May 26, 2022, Updated May 17, 2024 This Vegetarian Tortellini Soup is a richly flavourful creamy slow cooker tortellini soup, packed with late spring veggies. The broth is creamy but light. Perfect for sunny days when you still crave a hot meal, but also want the freshness of lots of greens. I love to make extras to have for lunches during the week. Although we often think to pull out the slow cooker on cooler days for slow-simmered comfort food, I also love it as the weather warms up for two reasons:
- It doesn’t heat up the whole kitchen
- you can start something and forget it for hours without staying close to the stove.
Gather your Ingredients to Make Tortellini Soup in the Crockpot
Leeks, asparagus, parsley and kale for lots of vibrant vegetables. Store-bought cheese tortellini: super quick-cooking and convenient. Broth Double parsley: I love the verdant flavour parsley adds to a slow-simmered broth, and it adds a lovely brightness at the end, too. Secret ingredient: a parmesan rind. If you buy parmesan, save the hard rind to toss into a soup. Not only does it contribute toasty, nutty flavour, it’s super rich in umami adding a beautiful savoury depth.
How to Make Vegetarian Crockpot Tortellini Soup:
Start by sauteing the veggies. You don’t want to skip this step. Cooking the aromatics evaporates some of their water, concentrating flavours and allowing some caramelization. A first-step saute also creates a flavoured oil to carry all the fat-soluble flavour compounds through the whole soup. Super valuable especially in a meat-free dish. Simmer the soup in a slow cooker (I used my 3 QT Crockpot™ Manual Slow Cooker). Add the tortellini, cream and asparagus in the final 45 minutes so that they are perfectly cooked. Toss in the greens at the very last minute to give them time only to wilt, preserving their bright green colour.
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