Tuscan Tortellini Soup


Customize this slow cooker tortellini soup with pasta (yes, ravioli works here, too!) that's stuffed with sausage, chicken, cheese, or spinach.

Tuscan Tortellini Soup
Photo: Jason Donnelly
Hands On Time:
20 mins
Total Time:
3 hrs 50 mins
11 cups


  • 3 14.5 ounce cans reduced-sodium chicken broth

  • 1 28 ounce can diced tomatoes with basil, garlic, and oregano, undrained

  • 1 fennel bulb, trimmed, quartered, cored, and sliced

  • 1 cup chopped onion

  • 1 8 ounce bunch fresh kale, stemmed and chopped (8 cups)

  • 1 9 ounce package refrigerated cheese-filled tortellini or ravioli

  • 2 tablespoon chopped fresh oregano

  • 1 - 2 tablespoon whipping cream

  • ½ cup grated Parmesan cheese


  1. In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.

  2. If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.


Add some heat! Use spicy Italian sausage instead of pork sausage for some extra spice in this soup.

Nutrition Facts (per serving)

294 Calories
7g Fat
46g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 294
% Daily Value *
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 25mg 8%
Sodium 1222mg 53%
Total Carbohydrate 46g 17%
Total Sugars 12g
Protein 16g
Vitamin C 128mg 640%
Calcium 320mg 25%
Iron 3.3mg 18%
Potassium 1054mg 22%
Folate, total 156.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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