Description
This Slow Cooker Creamy Tortellini Soup is a comforting and easy-to-make Italian-American dish featuring tender cheese tortellini, fresh spinach, and a rich, creamy broth. Slow-cooked with vegetables and aromatic herbs, it offers a perfect blend of flavors that develop over hours, making it an ideal hearty meal for any day.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
Herbs and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids and Canned Goods
- 4 cups low-sodium vegetable or chicken broth
- 1 (14 oz) can diced tomatoes with juice
Main Ingredients
- 1 (9 oz) package refrigerated cheese tortellini
- 4 cups fresh spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Sauté Aromatics: In a skillet over medium heat, heat the olive oil and sauté the diced onion for 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onion and garlic mixture to the slow cooker. Add sliced carrots, celery, dried basil, oregano, salt, black pepper, low-sodium broth, and canned diced tomatoes. Stir to combine all ingredients evenly.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 5–6 hours or on high for 2½–3 hours until the vegetables are tender and flavors meld.
- Add Tortellini and Spinach: About 30 minutes before serving, stir in the refrigerated cheese tortellini and fresh spinach. Cover and cook on high for another 20–30 minutes until the tortellini are cooked through and tender.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 5–10 minutes on high until the soup is warmed through and creamy.
- Serve: Ladle the soup into bowls and optionally top with extra Parmesan cheese and fresh basil for garnish. Serve hot.
Notes
- For added protein, stir in cooked Italian sausage or shredded rotisserie chicken before adding tortellini.
- You can substitute kale for spinach if preferred for a slightly different texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
