Description
Indulge in the creamy goodness of this Slow Cooker Creamy Tortellini Soup. Packed with tender tortellini, fresh veggies, and a luscious creamy base, this soup is a comforting delight for any day of the week.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 3 carrots (sliced)
- 2 celery stalks (sliced)
Soup:
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 4 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: In a skillet, sauté onion, garlic, carrots, and celery until softened. Transfer to the slow cooker.
- Combine Ingredients: Add tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker. Cook on low for 4–5 hours or high for 2–3 hours.
- Add Tortellini: Stir in tortellini, spinach, cream, and Parmesan. Cook on high for 15–20 minutes until tortellini is tender.
- Serve: Garnish with Parmesan and serve warm.
Notes
- For a lighter version, use half-and-half or evaporated milk instead of cream.
- Frozen tortellini can be used with adjusted cook time.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 6g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
