Description
A creamy and comforting slow cooker soup made with cheese tortellini, tomatoes, and herbs, perfect for a cozy weeknight dinner.
Ingredients
- 4 cups vegetable broth (or chicken broth)
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 package (20 oz) refrigerated cheese tortellini
- 1 cup heavy cream (or half-and-half)
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
Instructions
- In a slow cooker, combine broth, diced tomatoes, tomato sauce, onion, garlic, basil, oregano, thyme, red pepper flakes, salt, and pepper.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Stir in tortellini and cook on HIGH for 20-25 minutes, until pasta is tender.
- Add heavy cream, spinach, and Parmesan cheese. Stir until combined and spinach is wilted.
- Taste and adjust seasoning if needed. Serve hot with crusty bread.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Substitute sausage-filled tortellini for a heartier version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American