Low-Carb Slow Cooker Tomato Tortellini Soup


  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (9 oz) refrigerated low-carb cheese tortellini
  • 2 cups fresh spinach leaves
  • 1/4 cup heavy cream (optional, omit for dairy-free version)
  • Fresh basil leaves, for garnish (optional)


  1. Combine Ingredients in Slow Cooker:
    • In the slow cooker, combine crushed tomatoes, vegetable broth, minced garlic, dried basil, dried oregano, onion powder, salt, and black pepper. Stir well to mix the ingredients.
  2. Cook on Low:
    • Cover and cook the soup on low heat for 6-8 hours or on high heat for 3-4 hours, until the flavors are well blended and the soup is heated through.
  3. Add Tortellini and Spinach:
    • About 30 minutes before serving, stir in the low-carb cheese tortellini and fresh spinach leaves. Cover and continue cooking until the tortellini is tender and cooked through.
  4. Optional: Add Heavy Cream:
    • If desired, stir in the heavy cream to add richness to the soup. Omit this step for a dairy-free version.
  5. Serve:
    • Ladle the low-carb slow cooker tomato tortellini soup into bowls. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Nutrition Facts (per serving, makes 6 servings):

  • Calories: 150 kcal
  • Total Fat: 7g
    • Saturated Fat: 3g
    • Trans Fat: 0g
  • Cholesterol: 20mg
  • Sodium: 780mg
  • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Sugars: 7g
  • Protein: 6g

Note: Nutrition values are approximate and may vary depending on specific ingredients used.