This slow-cooker vegetable soup is packed with fresh veggies, tender tortellini, and flavourful herbs. Perfect for busy weeknights, just set it up in the morning and enjoy a hearty, comforting dinner with some crusty bread.
You'll also love my slow-cooker chicken and mushroom soup, slow-cooker lentil soup, and this roasted red pepper soup.
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⭐️ Why this recipe works
- Easy Preparation: Utilizing a slow cooker means minimal hands-on time, making this recipe perfect for busy individuals or families.
- Versatile: You can easily adapt this recipe with different vegetables or pasta types, making it customisable to your preferences or what's in your pantry.
- Hearty and Filling: The inclusion of tortellini makes this soup a satisfying meal on its own, offering a perfect balance of carbs, protein, and vegetables.
🧾 Ingredients overview
Ingredients needed
Ingredients needed- Olive oil: Adds richness and helps sauté the vegetables.
- Onion: Provides a flavourful base for the soup.
- Celery: Adds crunch and enhances the soup’s texture.
- Carrots: Contributes sweetness and colour.
- Mini new potatoes: Adds heartiness and makes the soup more filling.
- Chopped tomatoes: Provides acidity and depth of flavour.
- Dried oregano, basil, and thyme: Infuses the soup with classic herb flavours.
- Vegetable stock: Creates the broth and ties all the flavours together.
- Dried three-cheese tortellini: Adds a cheesy, creamy texture.
- Spinach: Boosts the nutritional value and adds a fresh, green component.
- Fresh parsley: Adds a fresh, herbaceous finish to the soup.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Slow Cooker Vegetable Soup with Tortellini recipe step-by-step
- Prepare the Base: Heat olive oil in a nonstick skillet or the slow cooker bowl if it's hob-proof. Sauté the onion, celery, and carrots until softened and fragrant, about 5-7 minutes. Stir in dried oregano, basil, and thyme.
- Transfer to Slow Cooker: Transfer the softened vegetables to the slow cooker. Add diced potatoes and the tin of chopped tomatoes.
- Add Stock and Cook: Pour in the vegetable stock and add enough boiling water to cover the ingredients if necessary. Cover and cook on high for about 3 hours or on low for about 5 hours until the vegetables are tender.
- Add Tortellini and Spinach: In the last 30 minutes of cooking, add the tortellini and spinach. Stir well, cover, and continue cooking until the pasta is tender, about 30 minutes.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and serve with bread and parmesan shavings if desired.
📖 Variations
- Protein Addition: Add cooked chicken or sausage for a protein boost.
- Gluten-Free Option: Use gluten-free pasta instead of tortellini.
- Different Vegetables: Swap out or add vegetables like bell peppers, courgette (zucchini), or peas.
- Herb Variations: Use fresh herbs instead of dried, such as fresh thyme or basil.
- Vegan Cheese: Replace cheese tortellini with a vegan pasta option.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Layering Flavours: Sautéing the vegetables before slow cooking helps to build deeper flavours.
- Creamy: Add some double cream (heavy cream) for a rich, creamy tomato soup base.
- De-glazing: After sautéing the vegetables, deglaze the skillet with a splash of vegetable stock to incorporate all the caramelised bits.
- Acidity Balance: A squeeze of lemon juice before serving brightens the flavors.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months. Note: it’s best to freeze the soup without the tortellini and add fresh pasta when reheating.
- Reheat: To reheat, thaw the soup in the fridge overnight if frozen. Heat in a pot over medium heat until warmed through. If adding fresh tortellini, cook until pasta is tender.
❓Recipe FAQ's
Yes, you can make this soup on the stovetop. Sauté the vegetables as instructed, then simmer the soup on low heat for about 45 minutes to an hour until the vegetables are tender.
To boost the flavor, consider adding a splash of soy sauce or Worcestershire sauce, a dash of hot sauce, or a squeeze of fresh lemon juice before serving. You can also sprinkle in some nutritional yeast for a cheesy, savory boost.
While you can use water instead of vegetable stock, the soup will be less flavourful. If using water, consider adding extra herbs, spices, or a bouillon cube to enhance the taste.
Looking for other hearty soup recipes like this? Try these:
If you tried this Slow Cooker Vegetable Soup with Tortellini please let me know in the comments below, and please leave a star rating while you're there!
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Easy Slow Cooker Vegetable Soup Recipe
Ingredients
- 1 tablespoon Olive oil
- 1 onion, finely chopped
- 4 stalks celery, washed and finely chopped
- 2 carrots, peeled and finely chopped
- 6 mini new potatoes, diced
- 400 g (14 oz) tin chopped tomatoes
- 1 teaspoon each dried oregano, basil, and thyme
- 750 ml (3 cups) vegetable stock, 1 stock cube dissolved in 750ml boiling water
- 250 g (½ lb) pack dried three-cheese tortellini
- 120 g (3 ¾ cups) bag ready-washed spinach
- 15 g (¼ cups) bunch fresh parsley, chopped
Instructions
Prepare the Base:
- Heat a drop of olive oil in a nonstick skillet or the bowl of your slow cooker if it's hob-proof.
- Add the onion, celery, and carrots to the oil. Sauté until they are softened and fragrant, about 5-7 minutes. Stir in the dried oregano, basil, and thyme.
Transfer to Slow Cooker:
- Transfer the softened vegetables to the slow cooker. Add the diced potatoes and the tin of chopped tomatoes.
Add Stock and cook:
- Pour in the vegetable stock and add enough boiling water to cover the ingredients if necessary.
- Cover and cook on high for about 3 hours or on low for about 5 hours, until the vegetables are tender.
Add Tortellini and Spinach:
- In the last 30 minutes of cooking, add the tortellini and spinach. Stir well, cover, and continue cooking until the pasta is tender, about 30 minutes.
Serve:
- Ladle the soup into bowls. Garnish with fresh parsley and serve with bread and parmesan shavings if desired.
Notes
- Freezing: Due to the pasta, this soup doesn’t freeze well. The tortellini can become mushy, and the spinach doesn't hold up when reheated.
- Stovetop Method: Soften the onion, celery, and carrot in a large pot over medium heat. Add in the herbs, potatoes, tomatoes, and stock. Bring to a simmer and cook until the potatoes are almost cooked, about 20 minutes. Add the tortellini and spinach and simmer for an additional 5-7 minutes until the pasta is cooked. Serve with fresh parsley.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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