Description
This Slow Cooker Tomato Tortellini Soup is a comforting and flavorful dish perfect for a cozy night in. Loaded with cheese tortellini, spinach, and a creamy tomato base, this soup is easy to make and sure to be a hit with the whole family.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Additions:
- 1 (9-ounce) package refrigerated or frozen cheese tortellini
- 1/2 cup heavy cream
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup grated Parmesan cheese (plus more for serving)
Instructions
- Sauté Aromatics: In a skillet over medium heat, heat olive oil and sauté the diced onion for 3–4 minutes until translucent. Add garlic and cook for another 30 seconds. Transfer to a slow cooker.
- Cook Soup: Add the crushed tomatoes, tomato sauce, vegetable broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Add Tortellini and More: About 30 minutes before serving, stir in the tortellini, heavy cream, spinach, and Parmesan cheese. Cover and cook on high until the tortellini is tender and heated through. Taste and adjust seasoning as needed.
- Serve: Serve hot, topped with extra Parmesan cheese if desired.
Notes
- You can substitute kale for spinach or use meat-filled tortellini for a heartier version.
- For extra flavor, stir in a spoonful of pesto just before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 8g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
