Crockpot Tortellini Soup with Burrata Tips, FAQ & printable recipe

Tips for success

For the smoothest texture, invest in a good immersion blender. It allows you to blend the soup directly in the Crockpot without transferring hot liquid.

If using a countertop blender, blend in small batches and never fill it more than halfway. Always vent the lid to let steam escape. A final taste and adjustment of salt and pepper can make all the difference.

To make the basil oil at home, blend fresh basil leaves with olive oil until smooth. This adds a vibrant, herby flavor and a beautiful green color.

If you don’t have basil oil, a drizzle of good olive oil and a few torn basil leaves work just as well. The burrata should be at room temperature so it melts gently into the soup. For a fun twist, try adding a spoonful of pesto instead of basil oil.

Variations

• Spicy Sausage Version: Brown 1/2 pound of Italian sausage in a skillet, then add it to the Crockpot with the other ingredients. Omit the cream if desired. The sausage adds a savory, spicy depth that complements the tomatoes.
• Vegetarian Option: Use vegetable stock instead of chicken stock. The soup remains rich and satisfying, and you can add extra vegetables like zucchini or mushrooms for more substance.
• Creamy Pesto Twist: Stir in 2 tablespoons of pesto along with the heavy cream. The basil and pine nuts add an extra layer of flavor. Top with extra pesto and a sprinkle of Parmesan.
• Chunky Soup Style: Skip the blending step entirely for a chunkier texture. The soup will have more texture and a more rustic feel. Increase the simmer time by 10 minutes to let the tomatoes break down a bit more.

Storage and make-ahead

Fridge

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb liquid; add broth when reheating.

Freezer

Freeze the blended base (without cream, tortellini, and burrata) for up to 2 months. Thaw overnight, reheat, then add cream and pasta.

Reheat

Reheat individual portions in the microwave or on the stovetop. Add a splash of broth or water to loosen the soup. Do not overheat the tortellini.

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.

The burrata is best added fresh, so leave it off the stored soup and add it after reheating. Reheat gently on the stovetop or in the microwave until piping hot.

You can prepare the soup base up to 2 days in advance. Follow the recipe through the blending step, then cool and refrigerate. When ready to serve, reheat the base in the Crockpot on LOW, then add the cream, tortellini, and spinach and cook for 15 minutes. The roasted garlic and tomatoes will keep well, and the flavors may even deepen overnight.

Serving ideas

Serve this soup as a main course with crusty bread or a simple green salad. The richness of the burrata and cream pairs well with a crisp, acidic salad dressed with lemon vinaigrette. For a heartier meal, add a side of garlic bread or a grilled cheese sandwich. The soup is satisfying enough on its own, but these additions make it a complete dinner.

For a more elegant presentation, serve the soup in shallow bowls and place the burrata in the center, allowing it to slowly melt. Drizzle the basil oil in a circular pattern and finish with a generous amount of cracked black pepper.

A few fresh basil leaves on top add color and fragrance. This dish is perfect for a cozy dinner party or a special weeknight meal.

Frequently asked questions

Recipe card

Crockpot Tortellini Soup with Burrata

Prep 15 minCook 4 h 15 minTotal 4 h 30 minServes 6

Ingredients

• 28 oz crushed fire-roasted tomatoes
• 3/4 cup julienned sun-dried tomatoes
• 1 head roasted garlic cloves
• 1 shallot, diced
• 1 tbsp Italian herbs
• 4 cups chicken stock
• 1 cup heavy cream
• 20 oz three-cheese tortellini
• 2 cups baby spinach
• 1 ball fresh burrata
• Basil oil, for drizzling, to taste
• Cracked black pepper, for serving

Instructions

1. 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.
2. Cover the Crockpot and cook on LOW for 4 hours. The flavors will meld and the tomatoes will break down.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

18 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.