Go Back

Comfort Crockpot Meals Creamy Tuscan Garlic Tortellini Soup

On a chilly evening, nothing feels quite as comforting as a bowl of creamy Tuscan garlic tortellini soup. It has that cozy, hug-in-a-bowl quality, the kind of thing that makes you sigh after the first spoonful. This recipe brings together tender cheese-filled tortellini, rich garlic broth, and a silky cream base that feels indulgent without being over the top. The best part is how flexible it is. Want to keep it light? Think Weight Watchers Tortellini Soup. Craving something green and hearty? Spinach Tortellini Soup always does the trick. For the days when you just want your crockpot to do all the work, this falls perfectly under Crockpot Recipes Tortellini. Honestly, I’ve even tossed in broccoli before, and it turned into a Broccoli Soup Crockpot winner. Cooking this soup doesn’t feel like work. It feels like self-care, like wrapping yourself in a blanket but with garlic. It’s the kind of recipe that makes you proud to serve it to guests yet simple enough for a weeknight dinner. Whether you’re looking for Tortellini Recipes Healthy or just a big pot of something delicious to share, this one is going to be your go-to.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keywords: Broccoli Soup Crockpot, Comfort Crockpot Meals, Crockpot Recipes Tortellini, Spinach Tortellini Soup, Tortellini Recipes Healthy, Weight Watchers Tortellini Soup
Servings: 6 bowls
Author: Elena

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 package (9 oz) refrigerated cheese tortellini
  • 2 cups fresh spinach
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • Optional: 1 cup chopped broccoli

Instructions

  1. Heat olive oil in a large pot or crockpot on sauté setting.
  2. Add diced onion and garlic, cook until fragrant and softened.
  3. Pour in chicken broth and bring to a gentle simmer.
  4. Add heavy cream, Italian seasoning, salt, and pepper, stir to combine.
  5. Stir in the tortellini and cook until they float and soften, about 6–8 minutes.
  6. Add spinach and broccoli (if using), cook until just wilted.
  7. Sprinkle Parmesan cheese into the soup and stir until creamy.
  8. Serve hot with crusty bread on the side.

Notes

For a lighter version, swap the heavy cream with half-and-half. Add more spinach if you like your soup extra green. Leftovers keep well in the fridge for up to three days.