Crockpot Broccoli Cheddar Tortellini Soup

This soup has been on repeat in our house all fall and winter. I throw everything in the crockpot in the morning and by dinner time the whole kitchen smells incredible and everyone is already asking what's for dinner before I even tell them.

Broccoli, carrots, and onion cooked low and slow in a seasoned chicken broth that gets thick and creamy from a cornstarch slurry, finished with heavy cream, sharp cheddar, Gruyère, and cheese tortellini that cooks right in the soup in the last 30 minutes. It's warm and cheesy and the kind of soup that makes a cold night feel significantly more manageable. Set it in the morning and come home to dinner already done.

Why You'll Love This Broccoli Cheddar Tortellini Soup

You do about 15 minutes of chopping in the morning and the crockpot handles the next 5 hours completely on its own. Dinner is ready when you get home.

The cornstarch slurry thickens the broth into a rich, chowder-like consistency that coats every piece of broccoli and carrot and makes this feel more substantial than a standard brothy soup.

Gruyère alongside the cheddar adds a slightly nutty, more complex cheese flavor that makes this taste like something from a restaurant rather than a slow cooker.

Cheese tortellini cooked right in the soup soaks up all that broccoli cheddar flavor as it softens and makes every bowl a complete meal.

Ingredients Needed To Make Broccoli Cheddar Tortellini Soup

The Vegetables

Fresh broccoli diced into bite-sized pieces is the star. Shredded carrots add a slight sweetness and color. Diced yellow onion builds the aromatic base. Minced garlic adds savory depth.

The Broth and Thickener

Chicken bone broth adds a richer, more nutritious base than regular chicken stock. The cornstarch slurry made from 1 cup of broth and ⅓ cup cornstarch whisked smooth and added to the pot is what transforms a thin vegetable broth into the thick, creamy, chowder-like soup base.

The Seasoning

Garlic powder and onion powder add savory depth throughout. Smoked paprika adds a subtle warmth and color. Dijon mustard adds a slight tang that makes the cheese flavor more complex. Salt and pepper season throughout.

The Cream and Cheese

Heavy whipping cream stirred in during the final 30 minutes adds the rich, silky body. Freshly shredded cheddar and Gruyère melt into the cream and broth and produce the deeply cheesy flavor that defines the soup.

The Tortellini

Refrigerated cheese tortellini added in the last 30 minutes softens just enough to be perfectly tender without getting mushy. It absorbs the cheesy broth and makes every bowl a complete, filling meal.

How to Make Crockpot Broccoli Cheddar Tortellini Soup

Step 1: Load the Crockpot

Add the diced broccoli, shredded carrots, and diced onion to the slow cooker. Add the minced garlic, garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and pepper. Pour in 3 cups of chicken broth.

Step 2: Make and Add the Slurry

In a small bowl whisk together the remaining 1 cup of chicken broth and the cornstarch until completely smooth with no lumps. Pour into the slow cooker and stir everything together.

Step 3: Cook

Cover and cook on low for 4 to 5 hours or on high for 3 hours until the broccoli and carrots are completely tender.

Step 4: Add the Cream, Cheese, and Tortellini

Add the heavy cream, shredded cheddar, shredded Gruyère, and refrigerated tortellini. Stir gently. Cover and cook on low for an additional 30 minutes until the tortellini is softened and the cheese is fully melted throughout. Taste and adjust salt and pepper.

Step 5: Serve

Ladle into bowls and serve immediately.

How to Serve Crockpot Broccoli Cheddar Tortellini Soup

Serve in deep bowls with a sprinkle of extra shredded cheddar melting over the top and a good piece of crusty bread alongside for dipping. A crack of fresh black pepper and a pinch of smoked paprika scattered over each bowl makes it look finished and intentional.

Frequently Asked Questions About This Tortellini Soup

Why make a cornstarch slurry instead of adding cornstarch directly?

Cornstarch added directly to a hot liquid clumps immediately and creates dense, gummy lumps that don't dissolve evenly no matter how much you stir. Whisking the cornstarch into cold or room temperature broth first fully dissolves it before it ever touches heat and produces a completely smooth thickener that distributes evenly throughout the soup and thickens it uniformly as it cooks. Always make the slurry first, it takes 30 seconds and produces a completely different result.

Why add the tortellini so late?

Refrigerated cheese tortellini is fresh pasta that cooks quickly and continues absorbing liquid and softening as long as it's sitting in hot soup. Added at the beginning of a 4 to 5 hour slow cook it would be complete mush by serving time. Adding it in the last 30 minutes gives it just enough time to cook through and soften to the right tender but slightly chewy texture without overcooking. If you're planning to have leftovers you can even cook the tortellini separately and add it to individual bowls at serving to prevent it from absorbing all the broth overnight.

Can I use frozen broccoli instead of fresh?

Yes. Add frozen broccoli straight from the freezer without thawing, it will thaw and cook down during the slow cook. Frozen broccoli produces a slightly softer result than fresh since it's already been blanched before freezing. If you prefer broccoli with a little more texture fresh is the better choice. The flavor is very similar either way.

Why use Gruyère alongside cheddar?

Cheddar alone produces a sharp, straightforward cheese flavor that's excellent in broccoli soup. Gruyère adds a slightly nutty, slightly sweet, more complex flavor that makes the finished soup taste more developed and interesting than straight cheddar. The two cheeses together produce a more layered cheese flavor in every spoonful. If you can't find Gruyère Swiss cheese is a reasonable substitute with a similar mild, nutty character.

Meghankay

Crockpot Broccoli Cheddar Tortellini Soup (Easy Slow Cooker Recipe)

5 from 2 votes

This crockpot broccoli cheddar tortellini soup cooks broccoli, carrots, and onion in a thick seasoned chicken broth then finishes with cream, cheddar, Gruyère, and cheese tortellini for an easy cozy slow cooker dinner.

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Prep Time 15 minutes mins

Cook Time 5 hours hrs

Servings: 6

Course: Main Course

Cuisine: American

Ingredients

  

• 4-5 cups broccoli diced
• 1 cup carrots shredded
• 1/4/ cup yellow onion
• 4 cups chicken bone broth or chicken stock
• ⅓ cup corn starch
• 1 tablespoon garlic minced
• Salt & pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1-2 teaspoon dijon mustard
• 1.5-2 cups heavy whipping cream
• 1-1.5 cups cheddar cheese shredded
• 1 cup gruyere cheese
• 15 oz refrigerated cheese tortellini

Method

 

1. Dice broccoli into bite sized pieces
2. Dice yellow onion
3. In a slow cooker, add broccoli, shredded carrots, and yellow onion.
4. Next add salt, pepper, onion powder, garlic powder, smoked paprika, dijon mustard, and minced garlic.
5. Next, add 3 cups chicken broth. Then, in a separate bowl, add 1 cup chicken broth with ⅓ cup cornstarch. Mix and combine. (This will create a slurry and thicken the sauce) Add to crockpot.
6. Cook on low for 4-5 hours or High for 3 hours.
7. Next, add heavy cream, shredded cheese, and tortellini. Cover and cook on low for an additional 30 minutes or until tortellini is softened.
8. Serve and enjoy.