There’s something magical about coming home to a warm, creamy bowl of soup after a long day. That first bite? Pure comfort. And the best part? You barely had to do anything to make it.
This Creamy Crockpot Spinach Tortellini Alfredo Soup is one of those meals that feels fancy but requires almost no effort. It’s rich, cheesy, and loaded with flavor—all while being as easy as tossing ingredients into a crockpot and letting it do the work.
I first made this soup on a chilly evening when I was craving something cozy but didn’t want to stand over the stove. The moment I lifted the lid and that garlicky, cheesy aroma filled the kitchen, I knew I had a winner. Now, it’s one of my go-to comfort meals, especially when I need something effortless yet satisfying.
Why You’ll Love This Soup
- Ridiculously easy – Just dump everything in the crockpot and let it work its magic.
- Creamy & indulgent – Like a big bowl of cheesy, garlicky goodness.
- Vegetarian-friendly – But still hearty and filling!
- Perfect for busy days – Set it and forget it while you go about your day.
Ingredients You'll Need
- 9 oz refrigerated cheese tortellini – Soft, pillowy pasta pockets filled with cheesy goodness.
- 4 cups fresh spinach, chopped – Because we love a sneaky veggie moment.
- 3 cups chicken or vegetable broth – Adds depth and brings everything together.
- 1 cup heavy cream – The secret to that silky, rich texture.
- 1 cup grated Parm
- 1 teaspoon garlic powder – The flavor boost that ties everything together.
- 1 teaspoon Italian seasoning – For that perfect Italian-inspired taste.
- Salt & black pepper to taste – A little seasoning goes a long way.
- Chopped parsley for garnish (optional) – Makes it look fancy (but we both know it’s so easy).
Recommended Kitchen Tools
Crockpot
Ladle
Garlic Press
How to Make It
Step 1: Toss Everything in the Crockpot
Add tortellini, chopped spinach, broth, garlic powder, Italian seasoning, salt, and pepper to your crockpot. Give it a stir.
Step 2: Let It Work Its Magic
- Cook on low for 4-6 hours OR high for 2-3 hours until the tortellini is nice and tender.
- Take a deep breath and enjoy that delicious smell filling your home.
Step 3: Stir in the Creamy Goodness
About 30 minutes before serving, add the heavy cream and Parmesan cheese. Stir well and let it all blend into a luscious, velvety soup.
Step 4: Serve and Enjoy!
Ladle the soup into bowls, top with fresh parsley, and maybe grab a slice of crusty garlic bread to scoop up every last bite.
Make It Your Own!
One of the things I love most about this recipe is how customizable it is. Try these fun twists:
Spice it up – Add a pinch of red pepper flakes for a little heat.
Make it meaty – Stir in shredded rotisserie chicken or cooked sausage.
More veggies? Yes, please! – Mushrooms, sun-dried tomatoes, or bell peppers would be great here.
Extra cheesy goodness – Melt some mozzarella on top for an ultra-indulgent finish.
Serving Suggestions
Pair this cozy soup with:
- Garlic Bread – Because dipping is a must.
- A Simple Side Salad – Lightens up the meal.
- A Glass of White Wine – If you’re feeling a little fancy!
Storage & Reheating Tips
I always make extra because the leftovers are just as amazing! Here’s how to store and reheat:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Tortellini can get a little soft when frozen, so if you plan to freeze it, leave the pasta out and add it fresh when reheating.
- Reheat: Warm on the stovetop over medium-low, adding a splash of broth if needed. The microwave works too—just stir every 30 seconds!
Crockpot vs. Stovetop Cooking
Stovetop Instructions:
- In a large pot, bring the broth to a simmer. Add garlic powder, Italian seasoning, salt, and pepper.
- Stir in the tortellini and cook for about 7-10 minutes until tender.
- Lower heat, add spinach, heavy cream, and Parmesan, and let it warm through for 5 minutes.
- Serve with parsley and enjoy!
Serve with parsley and enjoy!
FAQs
- Can I use frozen tortellini?
Yep! Just add 30 minutes to the cooking time to make sure they’re tender. - Can I use jarred Alfredo sauce instead of making it from scratch?
Absolutely! If you're short on time, swap the heavy cream and Parmesan for 1 cup of jarred Alfredo sauce. - How do I make this soup thicker?
Try stirring in cream cheese or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before serving. - How do I make this soup lighter?
Use half-and-half instead of heavy cream, and reduce the cheese for a lower-calorie version.
Final Thoughts
This Creamy Crockpot Spinach Tortellini Alfredo Soup is proof that comfort food doesn’t have to be complicated. It’s my go-to when I want something warm, cozy, and utterly delicious—without spending hours in the kitchen.
Give it a try, and let me know in the comments how you made it your own! I love hearing your tweaks and creative add-ins. 
Creamy Crockpot Spinach Tortellini Alfredo Soup
Ingredients
- 1 package Refrigerated cheese tortellini
- 4 cups Fresh spinach
- 3 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Combine Ingredients: In your crockpot, add the tortellini, chopped spinach, broth, garlic powder, Italian seasoning, salt, and pepper.
- Cook on Low: Cover and cook on low for 4-6 hours or high for 2-3 hours, until the tortellini is tender.
- Add Creamy Elements: About 30 minutes before serving, stir in the heavy cream and Parmesan cheese, allowing it to heat through.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.