Tortellini Soup Recipe

This tortellini soup recipe is so easy. It cooks in the crock pot. This soup can even be made ahead as a freezer meal. It is hearty enough for a complete dinner.


  • 1 chopped onion
  • 1 900  mL  tetrapak of chicken broth or homemade chicken stock
  • 1 700  mL  jar pasta sauce
  • 3 cloves of minced garlic
  • 3 tsp. Italian seasoning
  • 1/2 tsp chili flakes
  • 2 cups water
  • 3 cups frozen mixed veggies I use an Italian blend that has carrots, cauliflower, zucchini, romano beans, lima beans, and red pepper, but any combination of mixed vegetables is fine


  1. Throw into a large crock pot.

  2. Stir and cook on low for 4 to 6 hours.
  3. 15 minutes before you are set to serve supper, add:
  4. 4-5 cups of fresh cheese tortellini
  5. Simmer for 15 minutes and serve. This recipe feeds our entire family of 9 people and there's usually enough for a leftover lunch for a few of us as well.
  6. If you want, you can add some extra red pepper flakes and grated parmesan cheese on each bowl when serving. I like things spicy, so I add a lot of red pepper flakes.

Recipe Notes

If making the tortellini soup as a freezer meal, put all the ingredients except the tortellini in a large resealable bag, remove the excess air and freeze it flat. If you want to, you can add the tortellini into another resealable bag and staple the bags together so that everything you need is in one place. On the day of cooking, thaw and pour the ingredients into a crock pot. Cook on low for 4 to 6 hours and stir 4-5 cups of tortellini into the crock pot 15 minutes before serving.