Crockpot Tortellini Soup with Burrata Step-by-step instructions

Before you start

Before you start, make sure you have all the ingredients ready. If using a whole head of roasted garlic, squeeze the cloves out of their skins. Dice the shallot and measure out the herbs and stock.

Have the cream, tortellini, and spinach ready to add later. The burrata should be brought to room temperature for the best texture when serving. Also, have an immersion blender or a countertop blender ready for the blending step.

Instructions

Build the Base

1. 1Layer the Base
   In the Crockpot, combine the crushed fire-roasted tomatoes, sun-dried tomatoes, roasted garlic cloves, diced shallot, Italian herbs, and chicken stock. Stir to mix everything together.
   Look for The liquid should be a deep red with visible bits of tomato and garlic.
   Tip If using a whole head of roasted garlic, squeeze the cloves out of their skins before adding.
2. 2Slow-Cook the Base
   Cover the Crockpot and cook on LOW for 4 hours. The flavors will meld and the tomatoes will break down.
   Look for The soup will be fragrant and the liquid will have darkened slightly.
   Tip Do not lift the lid during cooking to keep the heat steady.

After the initial layering, the Crockpot will be full of a vibrant red liquid with visible pieces of tomato, garlic, and shallot. The aroma will be intensely garlicky and herbal.

As it cooks on low for 4 hours, the flavors will meld and the liquid will deepen in color. You’ll notice the tomatoes breaking down and the garlic becoming mellow. The soup should be fragrant and slightly thickened by the end of this phase.

Blend and Finish

3. 3Blend Until Silky
   After 4 hours, use an immersion blender directly in the Crockpot to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until silky, then return to the Crockpot.
   Look for The soup should be velvety and free of lumps.
   Tip Be careful when blending hot liquids; allow steam to escape and blend in small batches if using a countertop blender.
4. 4Add Cream and Simmer
   Stir in the heavy cream. Add the three-cheese tortellini and baby spinach. Cover and cook on LOW for 15 minutes, until the tortellini are tender and the spinach has wilted.
   Look for The tortellini will float to the top and the spinach will turn bright green.
   Tip Stir gently once halfway through to prevent sticking.

Once blended, the soup will be perfectly smooth and silky, with a rich, creamy texture after adding the cream. The tortellini will float to the top as they cook, and the spinach will wilt into the soup, turning a bright green. The aroma will be comforting and rich, with the cream rounding out the tomato acidity. The soup should be hot and ready for serving.

Top and Serve

5. 5Serve with Burrata
   Ladle the hot soup into bowls. Tear the burrata ball and place a generous piece on top of each serving. Drizzle with basil oil and finish with cracked black pepper.
   Look for The burrata will begin to soften and ooze into the soup.
   Tip For the best texture, add the burrata just before serving so it stays creamy.

The final phase is all about presentation. Ladle the steaming soup into bowls, then add a torn piece of burrata. The burrata will begin to soften and ooze, creating a creamy swirl. Drizzle with basil oil and finish with cracked pepper. The soup should look inviting, with the white burrata contrasting against the red-orange soup. Serve immediately for the best texture.

Common mistakes

One common mistake is cooking the tortellini for too long, which makes them mushy. Stick to the 15-minute simmer and check them at the 12-minute mark. Another issue is blending hot soup in a countertop blender without venting—it can explode.

Always remove the center cap and cover with a towel, or use an immersion blender. Also, don’t skip blending the base; it’s what gives the soup its velvety texture. If you prefer a chunkier soup, you can blend only half.

How to tell it’s done

The soup is done when the tortellini are tender but still have a slight bite, and the spinach is wilted and bright green. The base should be silky and smooth, with a rich, creamy consistency. If you’re using a thermometer, the soup should be piping hot throughout.

Since there are no raw proteins in this recipe, the main check is the texture of the pasta and the overall creaminess. The burrata should be soft and beginning to melt when added to the hot soup.