Description
A comforting and easy soup featuring cheese tortellini in a rich, herb-infused tomato broth. Perfect for a cozy weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 tbsp olive oil
- 1 medium 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
- Parmesan cheese, for serving
Instructions
1. Prepare the Crust:
- Heat olive oil in a skillet over medium heat. Saute 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 and spinach. Cover and cook on HIGH for 30 minutes, or until the tortellini is tender.
- Turn off the heat and stir in the heavy cream. Taste and adjust seasoning if necessary. Serve immediately, garnished with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.