Description
A comforting and hearty soup featuring cheese tortellini in a rich tomato broth with Italian herbs. Effortlessly made in the slow cooker for a simple, satisfying meal.
Ingredients
Scale
For the Crust:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 (14.5 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
- Parmesan cheese, for serving
Instructions
1. Prepare the Crust:
- Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for 1 more minute. Transfer to the slow cooker.
- Add the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the tortellini and fresh spinach. Cover and cook on HIGH until the tortellini is tender.
- Turn off the heat and stir in the heavy cream. Taste and adjust seasoning if needed.
- Ladle into bowls and serve topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.