Name: Healthier Slow Cooker Creamy Tortellini Vegetable Soup.
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 1 yellow onion, chopped; 2-4 cloves garlic, minced or grated; 2 tablespoons fresh thyme leaves ((or 2 teaspoons dried)); 1 tablespoon dried basil; 1 tablespoon dried oregano; 1-2 teaspoons fennel seeds (use to your taste); 1 teaspoon smoked paprika; 1 pinch crushed red pepper flakes; kosher salt and black pepper; 2 tablespoons tomato paste; 6 carrots, chopped; 4 celery stalks, chopped; ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc; 6 cups low sodium vegetable broth; 4-6 cups roughly chopped kale; ½ cup whole milk or heavy cream; ⅓ cup grated parmesan cheese, plus more for serving; 1 pound fresh cheese tortellini

👨‍🍳 Instructions

✨ Meez Magic · 3 steps → 33 actions

Ready to cook?

Immersive step-by-step Cook Mode with timers.

✨ Start Cook Mode

Chop the onion

Mince or grate the garlic

Chop the carrots and celery

Heat the olive oil in a large pot over medium heat

When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper

Cook until very fragrant

Remove from the heat and add to the bowl of your crockpot

Stir in the tomato paste, carrots, and celery

To the crockpot, add the wine, broth, and a pinch of red pepper flakes

Cover and cook on low for 6-8 hours or on high for 4-5 hours

During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini

Serve the soup topped with additional parmesan and fresh oregano, if desired

Set Instant Pot to sauté

Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper

Cook until very fragrant

Stir in the tomato paste

Turn the Instant Pot off

To the instant pot, add the wine, broth, and a pinch of red pepper flakes

Cover and cook on high pressure

Once done cooking, use the natural or quick release function

Set the Instant Pot to sauté and stir in the kale, cream, parmesan, and the tortellini

Cook until the kale is wilted

Turn the Instant Pot off

Serve the soup topped with additional parmesan and fresh oregano, if desired

Heat the olive oil in a large pot over medium heat

When the oil shimmers, add the onion and cook until golden

Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper

Cook another 5 minutes, until very fragrant

Stir in the tomato paste

Add the wine, broth, and a pinch of red pepper flakes

Simmer over medium heat until the carrots are tender

About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini

Serve the soup topped with additional parmesan and fresh oregano, if desired

🎉

You're all done!

Enjoy your healthier slow cooker creamy tortellini vegetable soup. — and don't forget to share.

Swaps, storing and making ahead

Good to know

Swaps

No fresh thyme? Use 2 teaspoons dried thyme in place of the 2 tablespoons fresh.
No white wine? Swap in an equal amount of extra vegetable broth.
No heavy cream? Use whole milk instead, or vice versa, as the recipe already allows.

Storing it

Store leftovers in an airtight container in the fridge for up to 3 days and reheat on the stove or microwave until steaming; the tortellini softens further as it sits.