Slow Cooker Broccoli Cheddar Tortellini Soup
Table of contents
Intro
This Slow Cooker Broccoli Cheddar Tortellini Soup takes everything you love about classic broccoli cheddar soup and turns it into an even heartier meal with tender cheese-filled tortellini. It is thick, creamy, cheesy, and loaded with fresh broccoli, carrots, onion, and garlic.
I had originally ordered regular cheese tortellini for this recipe, but my grocery order showed up with chicken and mozzarella tortellini instead. It ended up being a happy substitution because the extra protein made the soup even more satisfying, and it tasted delicious. You can use any flavor of fresh tortellini you enjoy.
The soup only takes about 10 minutes to prepare before the slow cooker handles most of the work. Add some extra shredded cheddar, crushed Ritz crackers, or crispy bacon on top and serve it with garlic bread or a toasted baguette for a cozy, filling dinner.
This recipe is almost identical to my Crockpot Broccoli Cheddar Soup if you want to leave out the pasta!
And try these other great recipes while you are here!
Crockpot Smothered Cube Steaks
Crockpot Chicken Pot Pie Pasta
Creamy Sausage Tortellini Soup
Spicy Italian Sausage Tortellini Soup
Why You’ll Love This Recipe
- It only takes about 10 minutes to prepare.
- The slow cooker does almost all the work.
- It is loaded with fresh broccoli and carrots.
- Fresh tortellini makes it hearty enough to serve as a complete meal.
- The soup is thick, creamy, and extra cheesy.
- You can customize it with different tortellini flavors and toppings.
- It makes eight generous servings, so it is perfect for feeding a family or enjoying as leftovers.
Ingredients
- Fresh broccoli florets – I used two 12-ounce bags of fresh broccoli florets. They were already cut, so all I needed to do was rinse them under cold water before adding them to the slow cooker.
- Matchstick carrots – Prepackaged matchstick carrots keep the preparation quick and easy while adding color, texture, and a little natural sweetness.
- Onion – A medium diced onion adds plenty of flavor to the soup.
- Garlic – I used about six freshly minced garlic cloves. Feel free to adjust this amount depending on how much you love garlic.
- Dash Garlic & Herb Seasoning Blend – This salt-free seasoning blend adds garlic and herb flavor without making the soup overly salty.
- Adobo all-purpose seasoning – Adobo brings savory flavor to the creamy soup. Because different brands contain varying amounts of salt, wait until the end to add any additional salt.
- Nutmeg – Just a pinch complements the broccoli, cheddar, and cream without making the soup taste like nutmeg.
- Chicken broth – You will need six cups altogether. Five cups are added directly to the slow cooker, and the remaining cup is mixed with the cornstarch.
- Cornstarch – Mixing cornstarch with cold or room-temperature broth before adding it helps thicken the soup without creating lumps.
- Heavy cream – Heavy cream gives the soup its rich, creamy consistency.
- Fresh tortellini – Any flavor of fresh refrigerated tortellini will work. I happened to use chicken and mozzarella tortellini because that was substituted in my grocery order, and we really enjoyed the extra protein it added.
- Sharp cheddar cheese – For the smoothest melt, shred the cheese yourself from a block. Packaged shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly.
- Salt and pepper – Add these at the end to suit your taste.
How to Make Broccoli Cheddar Tortellini Soup in the Slow Cooker
Add the fresh broccoli florets, matchstick carrots, diced onion, and minced garlic to a 6-quart slow cooker.
Season the vegetables with the garlic and herb seasoning, adobo seasoning, and a pinch of nutmeg. Pour in five cups of chicken broth.
In a separate bowl or measuring cup, whisk the cornstarch into the remaining cup of chicken broth until completely smooth. Pour the mixture into the slow cooker and stir everything together thoroughly.
Cover the slow cooker and cook on High for 3–4 hours or Low for 4–5 hours, until the broccoli is tender. Slow cookers can vary quite a bit in temperature, so begin checking the broccoli near the early end of the suggested cooking time.
During the final 30 minutes, pour in the heavy cream and add the fresh tortellini. Stir gently, making sure the tortellini is covered by the liquid. Replace the lid and continue cooking on High for approximately 30 minutes, or until the tortellini is tender.
Once the tortellini is cooked, add the freshly shredded sharp cheddar about one cup at a time. Stir gently after each addition until the cheese is completely melted before adding more.
Taste the soup and add salt and pepper as needed. Serve it warm with your favorite toppings.
Tips for the Best Broccoli Cheddar Tortellini Soup
Shred the Cheese Yourself
Freshly shredded cheddar melts much more smoothly than packaged shredded cheese. Add it gradually and allow each cup to melt before adding the next.
Stir the Tortellini Gently
Once the tortellini has been added, stir the soup carefully so the tender pasta does not tear or fall apart.
Watch the Cooking Time
Every slow cooker heats differently. Mine cooks fairly hot, and the broccoli became very tender in about three hours on High. Begin checking the vegetables near the early end of the cooking range and add the cream and tortellini once the broccoli is tender.
Season at the End
The chicken broth, adobo seasoning, tortellini, and cheddar all contribute salt. Wait until everything is combined before tasting and adding additional salt.
Adjust the Consistency
The soup is thick and creamy when freshly prepared and becomes considerably thicker as it cools. Stir in a little additional chicken broth until it reaches your desired consistency, especially when reheating leftovers.
Tortellini Options
Any flavor of fresh refrigerated tortellini can be used in this recipe. Regular cheese tortellini is an easy choice, but chicken and mozzarella tortellini tasted wonderful and added a little extra protein.
Fresh tortellini only needs about 30 minutes in the slow cooker. Frozen tortellini may require additional cooking time, so check it for tenderness before serving.
Topping Ideas
This soup is delicious on its own, but toppings add even more flavor and texture. Try serving it with:
Red pepper flakes
Extra freshly shredded sharp cheddar
Crushed Ritz crackers
Crispy crumbled bacon
Freshly cracked black pepper
Chopped parsley
What to Serve With Broccoli Cheddar Tortellini Soup
Because the tortellini makes this soup hearty and filling, it does not need much on the side. Garlic bread is perfect for soaking up the creamy broth, while slices of toasted baguette add a crisp contrast. You could also serve it with a simple green salad for a complete dinner.
Storing and Reheating Leftovers
Allow the soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
The soup will thicken significantly in the refrigerator, and the tortellini will continue to soften as it sits. Reheat individual portions in the microwave, stirring occasionally. Add a splash of chicken broth as needed to loosen the soup and restore its creamy consistency.
Freezing is not recommended. The cream-based broth may separate after thawing, and the tortellini can become overly soft.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Slow Cooker Broccoli Cheddar Tortellini Soup
Ingredients
- 24 oz Fresh Broccoli Florets
- 1.5 Cups Matchstick Carrots
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 2 tbsp Dash Garlic & Herb Seasoning Blend or any salt free garlic and herb blend
- 2 tsp adobo all-purpose seasoning or any all purpose seasoning
- Pinch of Nutmeg
- 6 Cups Chicken Broth divided
- 1/3 Cup Cornstarch
- 2 Cups Heavy Cream or half and half
- 18 oz package fresh refrigerated tortellini
- 2 Cups freshly shredded sharp cheddar cheese plus extra for topping
- Salt and black pepper, to taste
Instructions
- Add the broccoli florets, matchstick carrots, diced onion, and minced garlic to a 6-quart slow cooker.
- Sprinkle the garlic and herb seasoning, adobo seasoning, and nutmeg over the vegetables.
- Pour five cups of the chicken broth into the slow cooker.
- In a separate bowl or measuring cup, whisk the remaining one cup of chicken broth with the cornstarch until completely smooth. Pour it into the slow cooker and stir everything together thoroughly.
- Cover and cook on High for 3–4 hours or Low for 4–5 hours, until the broccoli is tender. Slow cookers vary, so begin checking the broccoli near the early end of the cooking range.
- During the final 30 minutes, add the heavy cream and fresh tortellini. Stir gently and make sure the tortellini is covered by the liquid.
- Replace the lid and cook on High for approximately 30 minutes, or until the tortellini is tender.
- Add the freshly shredded cheddar cheese about one cup at a time, gently stirring after each addition until completely melted
- Taste and season with salt and black pepper as needed.
Notes
Notes
- Freshly shredded cheddar melts more smoothly than packaged shredded cheese.
- Add the cheese gradually and stir gently to keep the tortellini from tearing.
- Any flavor of fresh refrigerated tortellini can be used.
- Frozen tortellini will likely require additional cooking time.
- The soup becomes much thicker as it cools. Add chicken broth as needed when reheating.
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing is not recommended because the creamy broth may separate and the tortellini can become overly soft.
- Slow cookers vary considerably. Check the broccoli for tenderness and adjust the cooking time as necessary.
Nutrition Information
Approximately 680 calories, 50g carbohydrates, 28g protein, and 43g fat per serving. Nutritional information is an estimate only and will vary depending on the exact ingredients and brands used.Frequently Asked Questions
Can I use frozen broccoli?
Yes you can, but fresh broccoli is recommended for this recipe because it holds up better during the longer slow-cooker cooking time. Frozen broccoli releases additional moisture and may become much softer.
Can I use frozen tortellini?
Yes. Frozen tortellini can be used, but it may need longer than 30 minutes to become tender. Check it before serving and continue cooking as necessary.
Can I use packaged shredded cheese?
Freshly shredded cheese is strongly recommended. Packaged shredded cheese contains anti-caking ingredients that may cause the soup to have a less-smooth consistency.
Why did my soup become so thick?
The cornstarch, heavy cream, cheese, and starch from the tortellini all help thicken the soup. It will also continue to thicken as it cools. Simply stir in additional chicken broth until it reaches the consistency you prefer.
Can I add meat to the soup?
Yes. Cooked, crumbled bacon makes an excellent topping. Shredded rotisserie chicken is also a great addition. You could also use a chicken-filled tortellini, as I did, to add a little extra protein without any additional preparation.
