This broccoli cheddar tortellini soup takes the classic combo of broccoli and cheddar and makes it even heartier with cheese-filled tortellini stirred right in. Broccoli, carrots, onion, and garlic cook down in a creamy broth, then the cheddar and tortellini go in near the end for a rich, cheesy dinner your family will love.
I love this soup because it's hearty enough to be the whole meal but still comes together with barely any hands-on effort. The slow cooker does the heavy lifting on the vegetables, and finishing it off with the cream, cheese, and tortellini takes just a few minutes.
There's something about the combination of broccoli and tortellini that turns a basic broccoli cheddar soup into a full dinner I genuinely crave. If you're into cheesy tortellini soups, my slow cooker bacon cheeseburger tortellini is another one to add to the list.
Ingredients for Cheese and Broccoli Tortellini Soup
Fresh broccoli works best in this recipe, but frozen florets can replace it if you add them during the final hour or two of cooking instead of stirring them in at the start with the raw vegetables. If you want to add more veggies, diced cauliflower can go in with the broccoli and carrots at the start, or a handful of baby spinach can be stirred in at the very end until it wilts.
Chicken broth keeps the base simple, and vegetable broth works just as well if you prefer it. For the shredded cheese, buy a block of sharp cheddar and shred it yourself instead of using the bagged pre-shredded kind, since the anti-caking coating on bagged cheese can keep it from melting smoothly into a creamy soup.
Heavy cream makes the broth rich, and half-and-half is a fine substitute for something a little lighter.
This recipe calls for frozen cheese tortellini stirred in straight from the freezer, and refrigerated tortellini works too if you shorten the final cook time slightly since it cooks faster. If you want to add meat to the mix, my tortellini soup with sausage explains the when to do that in the process.
See recipe card for quantities.
How to Make Broccoli Cheddar Tortellini Soup
Combine the vegetables and broth
Add the diced onion, shredded carrots, minced garlic, and chopped broccoli to the slow cooker, then pour the chicken broth over everything. Stir in the condensed cheddar soup, garlic powder, onion powder, salt, pepper, and paprika until combined, and set the butter right on top. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the broccoli and carrots are tender.
Stir in the cream, cheese, and tortellini
About 30 minutes before you plan to serve the soup, stir in the heavy cream. Add the shredded cheddar a handful at a time, stirring between each addition so it melts smoothly into the soup instead of clumping. Stir in the frozen tortellini gently so the pieces stay intact.
Thicken the soup
Whisk the cornstarch and cold water together in a small bowl until smooth, then stir it into the soup. Cover and cook on HIGH for another 20 to 30 minutes, until the tortellini is tender and the soup has thickened.
Serve
Give the soup a final stir, taste for seasoning, and ladle it into bowls with extra shredded cheddar on top.
Expert Tips
- Cut the broccoli into small pieces so it doesn't compete with the tortellini.
- For a smoother base, blend part of the cooked vegetables with an immersion blender before adding the cream and cheese.
- Keep the heat gentle once the cheese goes in. Boiling right after is what makes cheese sauce turn grainy or separate.
- Tortellini brands vary in cook time, so start checking yours at the low end of the range.
- Resist lifting the lid early on. Every peek lets out heat and adds cooking time.
Variations
Three Cheese Broccoli Tortellini Soup - Swap out half a cup of the cheddar for freshly grated Parmesan, and stir in 4 ounces of softened cream cheese along with the heavy cream.
Spicy Broccoli Cheddar Tortellini Soup - Add a quarter teaspoon of cayenne pepper in with the other seasonings, and serve with crushed red pepper flakes on top.
How to Serve
A few slices of my sourdough loaf are great for dipping if you want something extra, though this soup really doesn't need a thing alongside it. It's already a complete meal!
Equipment
I use a 6-quart slow cooker for this recipe, which gives you plenty of room for all the ingredients and enough space to stir everything together without it spilling over the sides.
An immersion blender will also come in handy if you want to blend part of the soup for a smoother base.
Storage and Reheating
This cheese and broccoli tortellini soup keeps well in the refrigerator in an airtight container for up to 3 to 4 days. Keep in mind the tortellini will keep absorbing liquid as it sits, so leftovers will be noticeably thicker than the day you made it. A splash of broth, milk, or cream while reheating loosens it right back up.
Reheat gently on the stovetop over medium-low heat or in the microwave in short bursts, and avoid letting it come to a full boil since that's what can cause the cream and cheese to separate.
I wouldn't recommend freezing the finished soup, since both the cream-based broth and the tortellini change texture once thawed.
FAQ
Sure! Simmer the veggies, broth, condensed soup, and seasonings together in a large pot for about 20 to 25 minutes, or until the vegetables are tender, then finish with the cream, cheese, and tortellini the same way you would in the slow cooker.
The tortellini is the biggest difference. It turns a soup that's usually served as a side or starter into something hearty enough to be the whole meal.
No, it goes in straight from the freezer during the last step, along with the cornstarch slurry, so there's no need to plan ahead and thaw it first.
More Slow Cooker Recipes
Looking for other easy slow cooker recipes like this? Try these:
Crockpot Broccoli Cheddar Tortellini Soup
Ingredients
- 1 small onion diced
- 1 cup carrots shredded
- 3 cloves garlic minced
- 4 cups broccoli florets chopped
- 4 cups chicken broth
- 10.5 oz condensed cheddar cheese soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 4 Tablespoons butter
- 2 cups heavy cream
- 3 cups shredded sharp cheddar cheese
- 19 oz frozen cheese tortellini
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- Extra shredded cheddar cheese for serving
Instructions
- Add the onion, carrots, garlic, and broccoli to a 6-quart slow cooker. Pour in the chicken broth, then stir in the condensed cheddar soup, garlic powder, onion powder, salt, pepper, and paprika. Top with the butter.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until the broccoli and carrots are tender.
- About 30 minutes before serving, stir in the heavy cream.
- Add the cheddar cheese a handful at a time, stirring until melted after each addition.
- Stir in the frozen tortellini.
- Whisk the cornstarch and cold water until smooth, then stir into the soup.
- Cover and cook on HIGH for 20-30 minutes, until the tortellini is tender and the soup has thickened.
- Stir well and serve with extra shredded cheddar cheese on top.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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