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Crockpot {dump and cook} Tortellini Soup


Crockpot {Dump and Cook} Tortellini Soup

Crockpot {Dump and Cook} Tortellini Soup

This is one of those random recipes I found on Pinterest that has this awful photo and the recipe listed as the description but when you click on it, nothing. So I really wasn’t sure if it was a legit recipe or not, but I tried it anyway.

And oh was it tasty.

We all loved it (with the addition of salt of course) and it was really, really easy. I really like crockpot recipes that only require dumping ingredients in and turning it on. If you have to brown something or do anything additional besides dumping in ingredients, I am just not cool with that and usually find a way to get around it. It is supposed to be easy so I like to make sure it really is.

This was a dump and cook recipe and it was awesome.

What wonderful comfort food on a rainy Fall evening. I was thoroughly pleased with it.

Crockpot {dump and cook} Tortellini Soup
 
Prep time
Cook time
Total time
 
Recipe By:
Recipe type: Crockpot, Main, Soup
Serves: 6-8
Ingredients
  • 1-20oz bag of fresh tortellini (I use Buitoni's 3-cheese)
  • 2 cups of fresh spinach
  • 2 - 15oz cans of diced tomatoes
  • 4 cups of chicken broth
  • 1 - 8oz block of cream cheese, broken into chunks
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
Preparation Instructions
  1. Place all the ingredients in your crockpot and stir them around to combine.
  2. Turn your crockpot on high and cook for 4-5 hours.
  3. Stir again to mix up the melted cream cheese and serve.

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Comments

  1. YUM – I agree with you, I don’t think browning something makes it “hands off” – what a great looking soup :-)

  2. does “fresh” tortellini mean something other than the typical barilla or whatever brand in the grocery store?

    • I have seen dried over by all the dried pastas but I have never tried it so I don’t know if it is good or not. I always get the stuff in the refrigerator section. You could certainly use the dry pasta though, I would think it would turn out the same. I just have never tried it myself so I would hate to recommend it :)

      • I tried this last night with dry tortellini. You need to add a lot more than four cups of chicken broth – I added six and it was still delicious, but most of the broth was gone. I’d definitely recommend this recipe either way.

  3. can this be done on the LOW setting for 8 hrs?

  4. This sounds (and looks) great! Thanks for sharing! Just wondering, though: How much tortellini did you use? (Like, what size was the bag?)

    • Amanda – I am pretty sure I used a 16oz package of 3 cheese tortellini. I can look it up for sure when I take my kids to school, our internet is just barely working here at the house due a snow storm or I would double check it right now.

  5. I just made this soup and its awesome! I used sausage tortellini instead and they came out perfect. I also used about 5 tablespoons of jalapeño cream cheese instead of the packet of plain to add a little bit of kick.

  6. I was impatient and made this in a pan on the stove one night. Cooked tortellini in broth for a bit then added everything else. I also added a dash of allspice. It was amazing! Adding this to my favs! Thank you!

  7. This is in the crock pot right now cooking away for dinner! So easy and smells delicious, can’t wait to dig in! I made a double batch to feed 7 people. At our small town grocery store I spent $27 on ingredients for the soup and salad to serve with it. It comes out to about $3.86/ person for soup AND salad, not too shabby!

  8. I just made this soup today, very good!

    I added onion, garlic, zucchini, bell pepper, and crumbled Italian sausage to bulk it up.

    The only things I would change are:
    1. The cream cheese in mine didn’t become smooth, just weird bits floating around. I will probably leave it out next time.
    2. Fresh tortellini gets really mushy when cooked for so long. Next time I would boil it separately and add it to the soup right before serving. I know that defeats the point of a dump and cook meal, but mushy pasta is weird.

    That being said, will definitely make again, with above changes. Thanks for the great idea!

    • Oh sorry that came out so strange! I definitely didn’t have those problems, but glad you still liked it :)

      • By fresh pasta do you mean frozen or dry?

        • Well, neither…Most grocery stores have a section of ‘fresh’ pasta. Typically I have found them near the more processed cheeses (not the fancy cheese). It sounds like some readers have successfully used a dry pasta for this though and I imagine frozen would work great as well if you cannot find fresh. I personally just like the fresh :)

  9. How much cream cheese?
    If I am planning to take this to a potluck, at 11:00 am, (must arrive at 9:00am) how would you recommend cooking this?

    • I updated the recipe to include the amounts – thanks for pointing that out! Personally (for your potluck) I would probably either put it on low over night, put it all together the night before, get up early and turn on the crockpot and go back to sleep ;b or just make it in stockpot (just dump everything in and heat it) and then put it in a warm crockpot to take and keep warm.

  10. Also, what size cans diced tomatoes, please. Thanks!

  11. I was excited about this, but mine turned into mush at low by the second hour. I used frozen ravioli instead, but didn’t think that would make much of a difference. The ravioli literally was a blob of dough in my mouth. I tried to salvage and strained it, scooped out the ravioli, and then boiled some pasta separately and added at the end. It was edible, but starchy.

    was tasty, but I next time i will use refrigerated tortellini and put it in in the last 20 mins.

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  1. […] flavors in this soup were very good, but I just might not be a good crockpotter. The pasta ended up being […]

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