Easy Slow Cooker Tortellini Minestrone Soup with Pesto
This Easy Slow Cooker Tortellini Minestrone Soup with Pesto is a classic recipe with a twist made in the Crock Pot filled with vegetables, beans, and cheesy tortellini, then topped off with delicious pesto. Pair this with crusty bread for a warm and comforting weeknight meal.
The Best Minestrone Soup Recipe
When looking for a hearty fill-your-belly soup, look no further than this Easy Slow Cooker Tortellini Minestrone Soup with Pesto. It has everything you need- a herby tomato-based broth filled with any vegetable you enjoy such as carrots, green beans, and peas. Then it has tender cheesy tortellini and beans and is topped with delicious pesto. All of this is made so simply in a Crock Pot that it only takes minutes to prepare. Enjoy this with a slice of buttery bread or Cheddar Bay Biscuits for a filling and comforting meal any night of the week.
Why You Will Love This Recipe
Hearty: It is filled with vegetables, beans, and tortellini.
Easy: Add the ingredients to the Crock Pot and let it do the work.
Favorite: Both kids and adults enjoy this yummy soup.
Ingredients
- Tortellini– Fresh or frozen tortellini tastes delicious in this recipe. I used tortellini stuffed with cheese but you can try any filling you prefer like spinach or meat.
- Vegetables– The best part of this recipe is how versatile it is! Try any vegetables you have on hand like carrots, green beans, peas, squash, or zucchini. You can even throw in frozen veggies.
- Beans– I think the combination of white beans ( such as Cannelloni or Navy beans) and Kidney beans pair well together with the vegetables but you could use any combination you enjoy.
- Pesto– Adding in some flavorful pesto really makes this soup stand out. Any brand of pre-made or homemade would work well. Add a little extra to your soup bowl right before serving to take it over the top!
- Spinach– Fresh or frozen spinach adds some nice vibrant colors and balances the flavors.
- Chicken or Vegetable Broth
- Onion and Celery
- Diced Tomatoes
- Tomato Paste
- Minced Garlic
- Italian Seasoning and Oregano
- Salt
*See the recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How to Make Tortellini Minestrone Soup
This soup is easy to make. All you have to do is:
- Add ingredients to the slow cooker: Put all the ingredients except tortellini and spinach into the slow cooker and stir it all together.
- Cook: Turn the slow cooker to high and cook for around 3-4 hours or 6-8 hours on low. Depending on the thickness of the vegetables you use will determine how long it is needed.
- Add tortellini: Turn on low and add tortellini. Fresh tortellini should cook for around 5 minutes and frozen needs up to 15 minutes. Keep an eye on it since it won’t take very long to cook.
- Add spinach: Right before serving, stir in the spinach until it starts to wilt.
- Serve: Sprinkle with parmesan cheese or add a little more pesto and serve with some crusty bread or biscuits. Enjoy!
Storage Options
To refrigerate: Store leftovers in an air-tight container and refrigerate for up to 3 days.
To freeze: Store in an air-tight container and freeze for up to 2 months.
Variation Ideas
This recipe is so easy to switch up to suit your taste. A few ideas to try:
- Cheesy! Make it especially cheesy with flavors like Mozzarella, Colby Jack, or Havarti.
- Meaty! Bulk it up with some meat like chicken, sausage, or ground beef.
- Veggies! Use any variety of vegetables you have like peas, green beans, asparagus, or corn.
Helpful Tips
* Add a pinch of sugar if you taste a slight bitterness in the soup. This will help cut the acidity.
* To thicken the soup, add extra tomato paste.
* Minestrone soup tastes fantastic with crusty French bread, crackers, or a sandwich.
More Delicious Soup Recipes
Did you try this recipe? If so, please leave a ⭐ review below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Easy Slow Cooker Tortellini Minestrone Soup with Pesto
Ingredients
- 4 cups chicken or vegetable broth
- 4 cups chopped vegetables such as carrots, green beans, peas, or squash
- 3 cups water
- 1/2 small onion diced
- 2 stalks celery chopped
- 2 14.5 ounce cans diced tomatoes
- 2 15.5 ounce cans Cannellini, Great Northern, or Navy beans drained and rinsed
- 1 15.5 ounce can Kidney beans drained and rinsed
- 6 ounces tomato paste
- 1/4 cup pesto
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- salt to taste
- 19 ounces fresh or frozen tortellini
- 2 cups fresh spinach (or one cup frozen)
Instructions
- In the bottom of a slow cooker, add all the ingredients except tortellini and spinach. Cook for 3-4 hours on high or 5-6 hours on low until vegetables are tender.
- Turn the slow cooker on low. Add the tortellini. Cover and cook for up to 5 minutes or until the tortellini is al dente.
- Stir in the spinach and serve. Enjoy!
