Description
A comforting and creamy soup featuring cheese tortellini in a rich tomato broth, made effortlessly in your slow cooker.
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
- 1/2 cup heavy cream
- 2 cups fresh spinach
- 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 a 6-quart 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.
- Thirty minutes before serving, stir in the tortellini. Cover and cook on HIGH.
- Just before serving, stir in the heavy cream and fresh spinach until the spinach is wilted. Serve immediately, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.