Here’s a delicious and easy Slow Cooker Tomato Tortellini Soup recipe that’s perfect for a cozy meal:
Slow Cooker Tomato Tortellini Soup
Prep Time: 10 mins | Cook Time: 4-6 hours | Total Time: 4-6 hours
Servings: 6
Ingredients:
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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4 cups vegetable or chicken broth
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1 (14 oz) can diced tomatoes (with juices)
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1 tsp dried basil
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1 tsp dried oregano
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½ tsp salt (or to taste)
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¼ tsp black pepper
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½ tsp red pepper flakes (optional, for heat)
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1 (9 oz) package fresh or frozen cheese tortellini
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2 cups fresh spinach (or kale)
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½ cup heavy cream or half-and-half (optional)
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¼ cup grated Parmesan cheese (plus extra for serving)
Instructions:
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Sauté Aromatics (Optional):
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Heat olive oil in a pan over medium heat. Sauté onion until soft (3-4 mins), then add garlic and cook for 30 seconds. (You can skip this step and add them raw to the slow cooker if preferred.)
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Slow Cooker Base:
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Add the sautéed onions & garlic (or raw) to the slow cooker.
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Pour in crushed tomatoes, diced tomatoes, broth, basil, oregano, salt, pepper, and red pepper flakes. Stir well.
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Cook:
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Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
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Add Tortellini & Spinach:
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About 20-30 minutes before serving, stir in the tortellini and spinach. Cover and cook until tortellini is tender.
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Finish with Cream & Cheese:
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Stir in heavy cream (if using) and Parmesan cheese. Taste and adjust seasoning.
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Serve:
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Ladle into bowls and top with extra Parmesan and fresh basil if desired.
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Tips:
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For extra richness: Add a splash of cream or stir in a spoonful of cream cheese.
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Protein boost: Add cooked Italian sausage or shredded chicken.
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Storage: Keeps in the fridge for 3 days (tortellini may absorb more broth over time).
This soup is creamy, comforting, and packed with flavor—perfect with crusty bread! Enjoy! 😊🍅🍜
Would you like any modifications?