Slow Cooker Tortellini Minestrone Soup

Slow Cooker Tortellini Minestrone Soup is so easy to make and tastes good! Packed with tender vegetables, hearty beans, and cheesy tortellini, this bowl of comfort will warm you from the inside out.

A classic minestrone soup recipe gets a cozy twist with plump, cheese-filled pasta that soaks up all that rich, savory broth. Whether you make it in the slow cooker or on the stovetop, this is one of a reliable minestrone soup recipes to come home to, simple, hearty, and downright satisfying.

What Makes This Recipe So Good

There's something magical about a slow-cooked soup that's loaded with vegetables, beans, and pasta, and this Tortellini Minestrone Soup hits all the right notes. The cheesy tortellini adds a good twist to the classic Italian favorite, making it heartier and more satisfying than your usual bowl.

This easy tortellini minestrone soup comes together with minimal effort and big flavor. Whether you're craving a cozy weeknight dinner or meal prepping for the week, it's the kind of tortellini minestrone soup recipe you'll want to make again and again, warm, nourishing, and good any time of year.

What Goes Into Tortellini Minestrone Soup

This Tortellini Minestrone Soup is packed with wholesome ingredients and everyday pantry staples that come together into a comforting, flavor-filled bowl. Here are a few stars that make it shine:

• Cheese Tortellini: The hero of this soup! These soft, cheese-filled pasta pockets soak up the savory broth and make every bite hearty and satisfying.
• Fresh Vegetables: Onion, carrots, celery, and zucchini bring a balance of sweetness and texture, while green beans and pumpkin add a seasonal touch.
• Two Kinds of Beans: A mix of cannellini and kidney beans adds protein and creaminess, turning this into a full, well-rounded meal.
• Fire Roasted Tomatoes: They deepen the flavor with a hint of smokiness, perfectly complementing the herbs and broth for that rich, slow-cooked taste.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Load Up the Slow Cooker: Add all your vegetables and seasoning into your slow cooker. Stir well to combine all the flavors.

1. Slow Cook Until Tender: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the vegetables are tender.

1. Add the Finishing Ingredients: Stir in the parmesan rind, zucchini, white beans, red beans, and tortellini. The parmesan rind slowly melts and adds a beautiful richness to the soup.

1. Cook the Tortellini Through: Turn the slow cooker to high and let the tortellini cook for 25–30 minutes if dried or 10–15 minutes if fresh, until soft and perfectly cooked.

1. Wilt the Spinach: Add in the spinach and cover for about 5 minutes, just until the leaves have wilted and blended into the soup. Add a little more broth or water if you want a thinner texture.

1. Serve and Enjoy: Ladle your Tortellini Minestrone Soup into bowls and top with a sprinkle of parmesan or Romano cheese. Serve warm for the ultimate cozy comfort meal.

A hearty bowl of Tortellini Minestrone Soup pairs perfectly with something you can dip, tear, or soak up every last bit of broth with. Try it alongside Garlic Cheese Bread or a slice of The Ultimate Pull Apart Cheesy Garlic Bread for a comforting, carb-loaded duo that feels straight out of an Italian kitchen.

If you're after something lighter Spinach and Ricotta Grilled Cheese add just the right touch of freshness. good for a cozy night in or a casual family dinner.

Kitchen tip

• Use fresh tortellini if you can, it cooks faster and gives the soup a creamier, richer finish.
• Don't skip the parmesan rind! It melts slowly and adds good depth to the broth.
• If your soup thickens too much, just stir in a bit of extra broth or water before serving.
• For a heartier texture, try swapping the pumpkin for potatoes or sweet potatoes.
• Add a sprinkle of extra parmesan or a drizzle of olive oil before serving for that restaurant-style touch.

Recipe FAQ's

Yes! Just sauté the onion, garlic, and vegetables first, then add the remaining ingredients and simmer until everything is tender. Add the tortellini and spinach at the end, just like in the slow cooker version.

Cheese tortellini is the classic choice, but feel free to experiment with spinach or meat-filled varieties for extra flavor.

Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating if it's thickened too much.

What you need

• 1 white onion large, diced
• 2 carrots large, diced
• 1 celery stalk large, diced
• 1 1/2 cups green beans fresh, cut into three pieces
• 2 cups pumpkin or butternut squash, diced, optional – swap for potatoes if desired
• 6 cloves garlic chopped OR minced
• 1/4 cup tomato paste
• 32 ounces crushed fire roasted tomatoes diced
• 6 cups low sodium vegetable stock or broth
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 2 tablespoons Italian dried herbs
• 1 teaspoon dried basil
• 2 teaspoons crushed bouillon cube or stock powder
• 3 tablespoons fresh parsley chopped
• 1 teaspoon sugar optional – offsets the acidity from the tomatoes
• 2 bay leaves
• 1 parmesan rind
• 2 large zucchini diced
• 15 oz white navy beans, cannellini beans drained and rinsed
• 15 oz red kidney beans drained and rinsed
• 12 oz three cheese tortellini fresh or dried
• 2 cups baby spinach loosely packed
• parmesan cheese shredded, for serving, or Romano

Method

1. To a 6qt (or litre) slow cooker bowl, add the onions, carrots, celery, green beans, butternut squash (or potatoes), garlic, tomato paste, tomatoes, broth (or stock), salt, pepper, Italian herbs, basil, parsley, stock powder, parsley, sugar (if using), and mix well to combine. Add in the bay leaves, cover and cook on low heat 6-8 hours or high 3-4 hours.
2. Once cooked, add in the parmesan rind*, zucchini, white beans, red beans, and tortellini.
3. Cook on high heat for an additional 25-30 minutes (for dried tortellini) or 10-15 minutes (for fresh tortellini) until pasta is tender and cooked through.
4. Stir in the spinach, cover and allow to wilt in the heat for an additional 5 minutes. Add in 1-2 cups of extra water (or broth) if the soup is too thick for your liking.
5. Serve warm topped with parmesan (or Romano) cheese.
6. Heat 2 tablespoons of oil in a large saucepan or soup pot over medium-high heat. Add the onion, carrots and celery; sauté until onion is transparent.
7. Add in the green beans and garlic, and cook until the garlic is fragrant (a further 30 seconds). Pour in the broth (stock), tomatoes and tomato paste.
8. Add the dried herbs and parsley, bay leaves, stock powder, sugar, parmesan rind, and season with salt and pepper to your tastes. Bring to a boil, cover with lid and reduce heat to low-medium.
9. Gently simmer while stirring occasionally for 20 minutes. Add in all of the beans, zucchini and tortellini. Cover again and simmer for a further 25 minutes, or until pasta is tender. Add the spinach and allow to wilt through the heat of the pot.
10. Serve warm topped with parmesan (or Romano) cheese.