Crockpot Tortellini Soup with Cream Cheese

Name: Crockpot Tortellini Soup with Cream Cheese
Prep time: 10 min
Cook time: PT-491179H24M10S
Total time: PT-491179H24M10S
Cuisine: Italian
Ingredients: 1 lb cheese tortellini; 8 oz cream cheese, softened; 4 cups vegetable broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 small onion, diced; 3 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups fresh spinach; 1/4 cup grated Parmesan cheese

Author: Tessa

Published: April 30, 2025

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Oh my goodness, let me tell you about my absolute favorite lazy-day dinner—this creamy, dreamy Crockpot Tortellini Soup with Cream Cheese! Picture this: tender cheese-filled tortellini swimming in a velvety tomato broth that’s so rich, it hugs every noodle like a cozy blanket. The best part? You just toss everything in the slow cooker and let it work its magic while you go about your day. No standing over the stove, no fuss—just pure comfort in a bowl.

I first made this soup one winter when my kids were begging for something “like the fancy restaurant soup,” and let me tell you, it was love at first slurp. Now, it’s our go-to for busy weeknights or when someone needs a little extra TLC. The cream cheese melts into the broth, creating this luscious texture that’ll make you want to lick the bowl clean (no judgment here!). Trust me, once you try it, you’ll understand why my family asks for it at least twice a month.

Crockpot Tortellini Soup With Cream Cheese - detail 2

Why You’ll Love This Crockpot Tortellini Soup With Cream Cheese

Listen, I know you’re going to adore this soup as much as we do—here’s why:

Creamy dreaminess: That melted cream cheese transforms the broth into something ridiculously silky. It’s like a hug for your taste buds.
Almost-zero effort: Dump, stir, walk away. The crockpot does 95% of the work while you binge your favorite show.
Kid-approved magic: Cheesy tortellini? Check. Mild but flavorful broth? Double check. My picky eater actually asks for seconds!
Play with it: Swap spinach for kale, add white beans for protein, or throw in red pepper flakes if you like heat. It’s your soup canvas.

Honestly, the hardest part is waiting for that first spoonful. But ohhh, is it worth it.

Crockpot Tortellini Soup With Cream Cheese - detail 1

Ingredients for Crockpot Tortellini Soup With Cream Cheese

Okay, let’s gather our soup squad! Here’s what you’ll need to make this cozy masterpiece:

1 lb cheese tortellini – The star of the show! Frozen works too (no need to thaw).
8 oz cream cheese, softened – Leave it on the counter for 30 minutes first—trust me, it blends way smoother.
4 cups vegetable broth – Or use chicken broth if that’s what you’ve got.
1 (14.5 oz) can diced tomatoes, undrained – Those juices add so much flavor!
1 small onion, diced – About the size of a baseball.
3 cloves garlic, minced – Or 1 tsp garlic powder in a pinch.
1 tsp dried basil – Smells like summer, even in January.
1 tsp dried oregano – That earthy Italian vibe we love.
1/2 tsp salt – Start here—you can always add more later.
1/4 tsp black pepper – Freshly cracked if you’re feeling fancy.
2 cups fresh spinach – Packed tight, stems and all (they soften up!).
1/4 cup grated Parmesan cheese – The salty cherry on top.

Ingredient Notes & Substitutions

No stress if you need to swap things! Vegetable broth can be chicken or beef broth (just adjust salt accordingly). Out of spinach? Kale or Swiss chard work great—just chop them smaller. Want extra richness? Stir in 1/2 cup heavy cream at the end. And if you’re avoiding pork products, check your tortellini packaging—many brands use beef or turkey-based fillings instead.

How to Make Crockpot Tortellini Soup With Cream Cheese

Alright, let’s get this cozy magic happening! The best part? No preheating, no stressing—just layer, walk away, and come back to the most comforting soup ever. Here’s how it all comes together:

Step 1: First, grab your crockpot (no need to grease it—hooray for easy cleanup!). Dump in the vegetable broth, diced tomatoes, onion, garlic, basil, oregano, salt, and pepper. Give it a good stir—I like to use a wooden spoon to scrape up any bits from the bottom. That’s your flavor base right there!

Step 2: Pop the lid on and set it to LOW for 4 hours. Yes, really—that’s it for now! Go fold laundry, walk the dog, or take a nap. The slow cooker will work its magic, turning those humble ingredients into a fragrant, tomatoey broth that’ll make your whole house smell amazing.

Step 3: After 4 hours, it’s tortellini time! Add the cheese tortellini and plop in the softened cream cheese in chunks. Now, here’s my secret: stir vigorously for a minute or two to melt the cream cheese completely. No one wants lumpy soup! Once it’s smooth, cover and cook for another 30 minutes (still on LOW).

Step 4: Almost there! Toss in the fresh spinach and stir until it wilts—this takes less than 5 minutes. Taste and adjust salt or pepper if needed. Ladle into bowls, shower with Parmesan, and prepare for the coziest meal of your life.

Tips for Perfect Crockpot Tortellini Soup

Pro move: To avoid curdling, make sure your cream cheese is truly softened (room temp for 30+ minutes). If you’re short on time, microwave it for 10-second bursts. Also, resist adding the tortellini too early—they’ll turn to mush. And that spinach? Toss it in last so it stays vibrant and fresh. Trust me, these little tricks make all the difference!

Serving Suggestions for Crockpot Tortellini Soup With Cream Cheese

Oh, let’s talk about the best ways to enjoy this soup—because presentation is half the fun! First, grab a big, cozy bowl (soup tastes better when you can wrap your hands around it, right?). I always serve this with garlic bread for dunking—that crispy-on-the-outside, soft-on-the-inside texture is *chef’s kiss* perfect for soaking up every last drop of creamy broth.

For a lighter meal, pair it with a simple arugula salad tossed with lemon and olive oil—the peppery greens cut through the richness beautifully. And don’t skip the garnishes! A flurry of extra Parmesan, a sprinkle of red pepper flakes for heat lovers, or even a drizzle of good olive oil takes this soup from “yum” to “wow.” Pro tip: Set out little bowls of toppings and let everyone customize their perfect bite!

Storing and Reheating Crockpot Tortellini Soup

Okay, let’s talk leftovers—because let’s be real, you’ll want to save some of this goodness! Store any extra soup in an airtight container in the fridge for up to 3 days. Fair warning: those hungry little tortellini might soak up some broth overnight, so when you reheat it, splash in a little extra water or broth to bring back that luscious, soupy texture.

To reheat, I like the stovetop method—just warm it gently over medium-low heat, stirring often so the cream cheese stays smooth. In a rush? The microwave works too (stir every 30 seconds to avoid hot spots). Note: Freezing isn’t ideal—the dairy can separate, and the tortellini turns mushy. But honestly? Between my kids and me, we rarely have leftovers anyway!

Nutritional Information for Crockpot Tortellini Soup With Cream Cheese

Now, let’s chat about what’s in that cozy bowl—because I know some of you (like me!) like to keep an eye on these things. Here’s the scoop per generous serving (about 1 1/2 cups):

320 calories – Perfect for a hearty lunch or light dinner.
14g fat – That creamy dreaminess comes mostly from the cream cheese and Parmesan.
35g carbs – Thanks to those pillowy tortellini and a bit from the tomatoes.
12g protein – Between the cheese-filled pasta and that sneaky spinach!

Quick heads-up: These numbers can dance around depending on your ingredients. Use full-fat cream cheese? It’ll be richer. Swap in low-sodium broth? The sodium drops. That’s the beauty of homemade—you’re the boss! (P.S. For exact counts, plug your specific brands into a nutrition calculator. I do this sometimes when my sister—the family nutrition nerd—comes to visit!)

Frequently Asked Questions

Can I use frozen tortellini instead of fresh? Absolutely! Toss them straight from the freezer into the crockpot—no thawing needed. Just add them when you would the fresh tortellini (that last 30-minute cook time). They’ll plump up perfectly in the hot broth.

Is there a dairy-free version of this soup? You bet! Swap regular cream cheese for a dairy-free alternative (I’ve had great luck with almond-based versions), and skip the Parmesan or use a plant-based “cheese.” Just check your tortellini packaging—some brands are accidentally dairy-free!

Help! My cream cheese won’t blend smoothly—what am I doing wrong? Oh honey, I’ve been there! Two tricks: 1) Make sure your cream cheese is truly softened (leave it out for at least 30 minutes), and 2) Cut it into small cubes before adding. Stir like crazy with a whisk if needed—those stubborn lumps will surrender!

Can I freeze leftovers of this tortellini soup? I don’t recommend it, friend. The cream cheese tends to separate when frozen and thawed, and the tortellini turns mushy. But here’s a secret—the broth base (without dairy or pasta) freezes beautifully! Just add fresh tortellini and cream cheese when reheating.

My soup got too thick overnight—can I fix it? Totally normal! Those thirsty tortellini drink up broth like it’s their job. Just stir in a splash of broth, water, or even milk when reheating until it’s back to that velvety consistency you love. Taste and adjust seasoning if needed.