Name: Slow Cooker Tomato Tortellini Soup
Ingredients: 1 tbsp olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 2 (15 oz) cans diced tomatoes, undrained; 4 cups vegetable broth; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 (9 oz) package refrigerated cheese tortellini; 2 cups fresh spinach; 1/2 cup heavy cream or half-and-half

Description

A comforting and easy soup featuring cheese tortellini in a rich, herb-infused tomato broth, all made effortlessly in your slow cooker.

Ingredients

Scale

For the Crust:

1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 (15 oz) cans diced tomatoes, undrained
4 cups vegetable broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 (9 oz) package refrigerated cheese tortellini
2 cups fresh spinach
1/2 cup heavy cream or half-and-half

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Instructions

1. Prepare the Crust:

Add olive oil, onion, garlic, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
Stir in the tortellini and spinach. Cover and cook on HIGH for 15-20 more minutes, or until the tortellini is tender.
Turn off the heat and stir in the heavy cream. Taste and adjust seasonings if needed. Serve immediately.

Notes

You can customize the seasonings to taste.