Description
This Slow Cooker Creamy Tortellini Soup is a comforting and hearty dish perfect for a cozy meal. Made with cheese tortellini, fresh spinach, and a creamy broth infused with garlic, onion, and Italian herbs, this soup is both flavorful and easy to prepare. The slow cooker method allows the ingredients to meld beautifully, making it an ideal recipe for busy days or when you want a hands-off cooking experience.
Ingredients
Scale
Soup Base
- 4 cups vegetable broth (or chicken broth)
- 1 (15 oz) can diced tomatoes, undrained
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Salt to taste
Soup Add-ins
- 1 (16 oz) package cheese tortellini (fresh or frozen)
- 2 cups fresh spinach, chopped
Creamy Finish
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker: Add the diced onion, minced garlic, vegetable or chicken broth, undrained diced tomatoes, dried basil, dried oregano, black pepper, and salt to the slow cooker. Stir to combine all the ingredients.
- Cook the Soup Base: Cover and cook on low for 4 hours, allowing the flavors to blend and the vegetables to soften thoroughly.
- Add Tortellini and Spinach: After 4 hours, add the cheese tortellini and chopped fresh spinach to the slow cooker. Stir gently to mix.
- Continue Cooking: Cover and cook for an additional 10-15 minutes on low, or until the tortellini is tender and cooked through.
- Finish with Cream and Cheese: Stir in the heavy cream (or half-and-half) and grated Parmesan cheese until fully combined and the soup is creamy and smooth. Allow the soup to heat through for 2-3 minutes.
- Serve and Garnish: Taste and adjust seasoning with additional salt if needed. Ladle the soup into bowls and garnish with fresh basil or parsley, if desired. Serve warm.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
- Frozen tortellini can be used directly without thawing.
- If you want a thicker soup, reduce the amount of broth slightly or add a slurry of cornstarch and water at the end.
- Feel free to add cooked chicken or sausage for added protein.
- Leftovers keep well in the refrigerator for up to 3 days.
