Description
This slow cooker tomato tortellini soup is a comforting and flavorful dish perfect for a cozy night in. Packed with cheese tortellini, fresh spinach, and a creamy tomato base, this soup is easy to make and will satisfy your cravings for a hearty meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 1 package (20 oz) refrigerated cheese tortellini
- 1 cup half-and-half or heavy cream
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Onion and Garlic: In a skillet over medium heat, heat olive oil and sauté the diced onion for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
- Prepare Soup Base: Transfer the onion and garlic to a slow cooker. Add the crushed tomatoes, vegetable broth, basil, oregano, salt, pepper, and red pepper flakes if using. Cover and cook on low for 4–5 hours or high for 2–3 hours.
- Add Tortellini and Spinach: About 30 minutes before serving, stir in the cheese tortellini, cream, and spinach. Cover and cook until the tortellini are tender, about 20–30 minutes.
- Finish and Serve: Stir in the Parmesan cheese just before serving.
Notes
- You can use frozen tortellini—no need to thaw.
- Add cooked Italian sausage or rotisserie chicken for extra protein.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours (on low)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 6g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
