Description
Indulge in a comforting bowl of Slow Cooker Creamy Tortellini Soup, a hearty and flavorful dish perfect for chilly days. This easy-to-make soup is packed with tender tortellini, fresh veggies, and a creamy broth that will warm you from the inside out.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 can (28 ounces) crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 package (20 ounces) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: In a skillet over medium heat, warm olive oil and sauté onion, garlic, carrots, and celery until softened.
- Transfer to Slow Cooker: Move the sautéed mixture to the slow cooker. Add crushed tomatoes, broth, basil, oregano, thyme, salt, and pepper. Cook on low for 6 hours or high for 3 hours.
- Add Tortellini: About 30 minutes before serving, stir in the tortellini and cook until tender.
- Finish Soup: Before serving, add spinach, heavy cream, and Parmesan. Garnish with parsley and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Enhance protein by adding cooked Italian sausage or shredded chicken.
- Leftovers can be refrigerated for up to 3 days, but tortellini may soften over time.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 9g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
