This Slow Cooker Creamy Tortellini Spinach and Mushroom Soup is the perfect way to warm up this winter. It is loaded with cheese tortellini and is so creamy, dreamy and delightful!
Just throw it all in your slow cooker, relax under a warm blanket, watch a Netflix marathon, and smell the wonderful aromas (total dreamland scenario here).
I don’t eat beef or pork, so a soup loaded with 3 of my favorite foods really satisfies my cravings during these cold winter months. If you are a vegetarian, simply substitute the chicken with vegetable broth for the win.
We had a few inches of snow here in the St. Louis area a couple of nights ago, so this really hit the spot! My husband sure seemed to enjoy it as well. He had a bowl when he came home from work and another for dinner!
Tacos are on the menu for dinner tonight, but I really want this soup too. I don’t care if it is a really strange combination. Slow Cooker Chicken Tortilla Soup will have to wait until tomorrow.
I really have made it my goal this winter to make as many of my weeknight meals in the Slow Cooker as possible. There are so many less pots and pans to clean up and the meals are usually hearty enough to savor with a nice salad.
This recipe does involve sauteing onion, garlic and spinach together separately to ensure no decadent flavors are harmed in the creation of this delicious recipe! The extra dish to clean is well worth the taste of this Slow Cooker Creamy Tortellini Spinach and Mushroom Soup.
Be sure to visit my Cocktail Page for yummy cocktail pairings with your meal. A Spiked Caramel Latte or Caramel Apple Sangria make the perfect after dinner treat.
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- 16 oz. Baby Spinach
- 2/3 C. Finely chopped Yellow Onion
- 3 Garlic Cloves; minced
- 3 Tbsp. Butter
- 1/2 Tsp. Black Pepper
- 1/4 Tsp. Salt
- 5 C. of Vegetable or Chicken Broth
- 1 1//2 C. Half and Half
- 1/2 Tsp. White Pepper
- 1/2 Tsp. Italian Seasoning
- 1/4 Tsp. Thyme
- 2 Tsp. Garlic Powder
- 16 Oz. Bag of frozen Cheese Tortellini
- 3 C. Sliced Mushrooms I used White Button
- 1/2 C. Grated Parmesan Cheese
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Melt Butter in a large skillet.
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Add Onion, Minced Garlic and Mushrooms.
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Saute for a few minutes on Medium Heat.
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Add Spinach, sprinkle with salt and black pepper; saute until wilted.
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Add mixture to a Slow Cooker.
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Add all remaining ingredients to Slow Cooker. For a firmer consistently, you can add tortellini during last 30 minutes of cooking time.
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Lightly Stir.
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Cook on High for 3 hours.
For a creamier consistency, whisk 1/3 C. of flour in 1 C. of milk and add to soup during last 30 minutes of cooking time.
I always see bags of tiny tortellini at my local Costco, but I never bought them because I wasn’t sure how I could eat them all. Is it with sauce? is it with just cheese? But this recipe sounds delicious. I also just recently got a slow cooker, so I am experimenting with various ideas. Love this. Pinning! Beautiful photos too!
Thanks Julia! We love cheese tortellini at my house, so I am always trying to come up with different ways to prepare it. You will love this recipe!
Im a huge fan of the slow cooker. I bough a searing model so I could do it all in one pot! I love this recipe and am going to add it to my menu!
Thanks Ange! I had no idea there was searing model slow cooker…that is awesome! I need one immediately.
I have the Sunbeam Searing Secretchef but I’m not sure if its available outside of Australia. I know Breville also do one and possibly even Morphy Richards. Best investment in my kitchen!
Thanks so much Ange…I need to get one of these ASAP! I’ve been using my slow cooker a ton and these are ingenius!
This looks great! I’ve pinned it to make, hopefully, next week for dinner. It’s been cold here in CA as well… well, not as cold as St. Louis, but cold for here.
Thanks Debi! You will love it. California sounds so good to me right now!
Oh wow, I definitely want to snuggle up and get cozy with this soup!
Thanks Sue…I love a good soup snuggle!
I love soups in winter and this looks so delicious n comforting.
Thanks Molly!
I am making this soup now. I tweaked the recipe a little by adding pancetta I used baby kale with baby spinach 8oz cheese tortellini and 8 oz mushroom tortellini and a few shakes of hot sauce. It smells delicious
Thanks for sharing…love this soup and I bet it is amazing with your changes! I will have to try it with Kale too! 🙂
How do you keep the tortellini from getting soggy?
Hey Maggie,
You could wait to add the tortellini until the last hour of cooking time for a firmer tortellini. Thanks!
What do u mean by half and half?
Hi Kim,
I’m referring to Half and Half Cream as a healthier substitute for Heavy Cream, but either can be used.
Making this tonight! High of 65 here in St. Louis today! Time to dig out my slow cooker!
That’s awesome…the weather is perfect right now for it!
Hi Holly,
Your recipe looks really tasty and I’d love to try it! The only tortellini I can get where I live is dried or from the refrigerator section. How would you suggest to use these with the recipe?
Hi Lara! The refrigerated tortellini should work fine! I would just wait to add it until the last hour of cooking time to avoid it getting too mushy. Thanks!
Could you cook this on a low setting to spread out the cooking time and then add the tortellini later? I want to be able to prep the soup and leave it while I’m at work 🙂
Hey Kate! I think that would be fine.
I just did it for 6 on low and it’s not as pretty but it’s still just as tasty. For some extra protein I threw in some diced chicken
Thanks for the recipe Holly!! I made it on the stove instead of slow cooker and it turned out great!!
Thanks Rick! I’m so glad you liked it!
Can the spinach and veggies be sauteed the night before and put in the slow cooker in the fridge? I usually prep my entire meal the night before and put the slow cooker crock in the fridge overnight. Then I put the crock in the slow cooker base in the morning and head off to work. Would this make the spinach too soggy or would it be ok?
Hey Janelle, I think it would be fine to do it this way!
Do you know the nutritional Value? I’ve made this 4 times now. It’s my go to since my picky 1 year old loves it too!
Hey Emily! I’m so glad your little one enjoys the soup so much! That is such a hard age to find something they will eat. I don’t have nutritional information available for my recipes, but Yummly converts them. I’m not sure how reliable the information is. https://www.yummly.com/recipe/Slow-Cooker-Creamy-Tortellini-Spinach-and-Mushroom-Soup-1474935
Can the soup be frozen and reheated?
Hi Mary! I haven’t tried to freeze it before, but I think it would be just fine.
Does this recipe have a lot of fat or is it somewhat healthy? Wondering if using low-sodium chicken broth will help?
Hey Audrey, it isn’t as bad for you as many creamy soup recipes. You could make it healthier by using low-sodium broth and whole milk in place of Half and Half. If you use whole milk, you will want to whisk a bit of flour into the milk before adding it. This will make it a bit thicker.
I made this last night and it is 100% fantastic. The very best recipe I’ve made in years, and I love to cook and try new recipes. My husband said to me multiple times it was very good. It will be a new regular in our house. I used 3% milk instead of half-and-half, since that’s what I had on hand. I like it a bit lighter anyway. I put the tortellini in at the same time as everything else, at the beginning. I didn’t find it too soft or anything. I used 2 portobello mushrooms. Absolutely delicious.
Hi Tara! I’m so glad you and your husband enjoyed it! I’m a huge portobello mushroom fan, so I will have to try that out as well. Thanks so much for sharing!
This turned out so yummy! Definitely saving this recipe.
This soup is so delicious and simple to make. We love soup year around so
having it in the summer in a crockpot is a plus!! The
only changes I made were the mushrooms and used heavy
cream to thicken. Since there is no meat I sautéd
baby Portabellas because they taste like steak for my
carnivore other half. Thank you for the wonderful recipe!!
Thanks Pamela! I’m so glad you liked the recipe! I love the idea of some Portobello mushrooms…so dang good.
A neighbor made this for us last night and it is AMAZINGLY good! Had it for lunch and going to have it for dinner tonight with a salad and french bread. I needed the recipe and she sent me here. Thank You
Will be made often at our house 🙂
Hey Diane! I’m so glad you enjoyed it! Now, you have me craving it for dinner this week. 🙂
I made this soup for my meal prep this week and it is delicious! I followed the recipe exactly but used a combination of white button and portobello mushrooms. It’s extremely easy to make and tastes great. I added my tortellini during the last half hour as suggested and the texture came out perfect. The only thing I would change is that I didn’t add the flour and milk mixture at the end to thicken it but would try that next time for a creamier consistency. Thank you for the recipe, I’m excited to add it into my regular rotation of homemade soups!
I’m so glad you liked it. Thanks for sharing!
I was looking for something different to my usual soups and found this recipe. It is utterly divine! Such great Unami flavours, we used spinach and ricotta tortellini, as that was all that was available. I also added some bacon, but it didn’t need it but was nice. Added this to my favourite coup,oration, so delish! Thank you!
Amazing recipe! Although I recommend chopping the spinach and not substituting it for broccoli (it changes the texture).