Description
Indulge in the comforting flavors of a creamy tortellini soup that simmers to perfection in a slow cooker. This Italian-American inspired dish is a delightful blend of cheese tortellini, fresh spinach, and a rich, savory broth.
Ingredients
Vegetables:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
Soup Base:
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Additions:
- 1 package (9 oz) refrigerated cheese tortellini
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: In a skillet, heat olive oil over medium heat and sauté the diced onion, garlic, carrots, and celery until slightly softened.
- Prepare Slow Cooker: Transfer the sautéed vegetables to a slow cooker. Add diced tomatoes, chicken broth, basil, oregano, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours.
- Add Tortellini and Spinach: About 30 minutes before serving, stir in the tortellini and fresh spinach. Cook on high until the tortellini is tender, about 20–30 minutes.
- Finish: Stir in heavy cream and Parmesan cheese just before serving. Adjust seasoning to taste.
Notes
- For a vegetarian version, use vegetable broth and vegetarian tortellini.
- To add protein, stir in cooked, shredded chicken or browned Italian sausage.
- This soup reheats well, but tortellini may continue to soften, so it’s best eaten within a couple of days.
