Slow Cooker Tomato Tortellini Soup
This comforting Slow Cooker Tomato Tortellini Soup is perfect for busy days. With a rich tomato base, tender tortellini, and vibrant vegetables, it’s an easy, delicious meal the whole family will enjoy.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 knife
- 1 set measuring cups
- 1 set measuring spoons
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium bell pepper, diced
- 28 oz can diced tomatoes with juices
- 4 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach
- 9 oz package cheese tortellini
- ½ cup heavy cream
- to taste grated Parmesan cheese for serving (optional)
- to taste fresh basil for garnish (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion, carrot, and celery; sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and bell pepper and cook for another 2 minutes.
- Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes with their juices, vegetable broth, Italian seasoning, salt, and black pepper. Stir everything together.
- Cover the slow cooker and cook on low for 4 hours.
- After 4 hours, add the cheese tortellini and fresh spinach to the slow cooker. Stir gently to combine, then cover and cook for an additional 15-20 minutes, or until the tortellini is cooked through.
- Stir in the heavy cream and let it warm through for about 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
Notes
You can add other vegetables such as zucchini or mushrooms for extra flavor and nutrition.
This soup can easily be frozen for later use. Just ensure to leave out the cream before freezing and add it when reheating.
For a vegan version, substitute heavy cream with coconut milk or a vegan cream alternative, and use vegan tortellini.