Crockpot Tortellini Soup with Burrata

This slow-cooker tortellini soup is the ultimate cozy dinner. It starts with a rich, garlicky tomato base, slow-cooked for hours, then blended silky smooth with cream. Cheese tortellini and baby spinach simmer right in the pot.

The crowning glory is a torn ball of fresh burrata that melts into the hot soup, creating a luscious, creamy finish. It’s a dump-and-go meal that tastes like you spent all day in the kitchen.

This Crockpot tortellini soup brings together the deep, sweet flavor of roasted garlic, the brightness of fire-roasted tomatoes, and the richness of heavy cream. The slow cooker does the work, melding the flavors over four hours.

Then, cheese tortellini and spinach are added for a final simmer. The result is a velvety, satisfying soup that’s perfect for weeknights. Topped with fresh burrata, it feels indulgent and special, yet it’s simple enough for any night of the week.

Ingredients

Why this recipe works

Slow cooking the tomato base for four hours allows the flavors to develop and deepen. The roasted garlic becomes mellow and sweet, while the sun-dried tomatoes add a concentrated umami note. Blending the soup afterward creates a silky, cohesive texture that clings to the tortellini. This method builds a complex, rich flavor without constant stirring or attention.

Adding the tortellini and spinach at the end ensures they cook just right—tender but not mushy, and the spinach retains its bright color and slight bite.

The heavy cream rounds out the acidity of the tomatoes, making the soup luxurious. The burrata, added just before serving, is the final touch, melting into the soup and adding a fresh, milky creaminess that elevates the whole dish.

Notes and substitutions

For the best flavor, use crushed fire-roasted tomatoes—they add a subtle smokiness that pairs beautifully with the garlic. Sun-dried tomatoes packed in oil are ideal; they’re already julienned and add a rich, tangy depth. If you have time, roast a head of garlic yourself, but store-bought roasted garlic works well too.

The three-cheese tortellini is a classic choice, but any filled pasta will work. Fresh pasta cooks faster than dried, so adjust the simmer time accordingly. If you prefer a thicker soup, blend less or add a slurry of cornstarch.

For a vegetarian version, swap the chicken stock for vegetable stock. The burrata is essential—it adds a creamy, luxurious finish that makes this soup unforgettable.

• chicken stock: Use vegetable stock for a vegetarian version.
• three-cheese tortellini: Use any filled pasta, such as ravioli or gnocchi, adjusting cooking time.
• heavy cream: Use half-and-half for a lighter sauce, though the soup will be less creamy.
• fresh burrata: Use fresh mozzarella or a dollop of ricotta if burrata is unavailable.

Equipment

• Crockpot (slow cooker)
• Immersion blender
• Ladle
• Measuring cups and spoons
• Chef's knife
• Cutting board