Description

This Slow Cooker Creamy Tortellini Soup is a comforting and delicious meal perfect for any day. Packed with tender cheese tortellini, fresh spinach, and a savory blend of herbs, this soup is slowly cooked to develop rich flavors. The addition of heavy cream and Parmesan cheese creates a luscious, creamy texture that makes this soup incredibly satisfying. Easy to prepare and ideal for busy schedules, it simmered all day in the slow cooker for effortless dining.

Ingredients

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Soup Base

4 cups vegetable broth (or chicken broth)
1 (15 oz) can diced tomatoes, undrained
1 onion, diced
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
Salt to taste

Main Ingredients

1 (16 oz) package cheese tortellini (fresh or frozen)
2 cups fresh spinach, chopped

Finishing Ingredients

1/2 cup heavy cream (or half-and-half)
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)

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Instructions

Prepare the Slow Cooker: Add the diced onion, minced garlic, diced tomatoes with their juice, vegetable broth, dried basil, dried oregano, black pepper, and salt into the slow cooker. Stir to combine all ingredients well.
Cook the Soup Base: Cover and cook on low for about 3 to 3.5 hours, allowing the flavors to meld and the onions to soften thoroughly.
Add Tortellini and Spinach: After the initial cooking time, stir in the fresh or frozen cheese tortellini and chopped spinach. Replace the lid and continue cooking for another 20 to 30 minutes until the tortellini are tender and cooked through.
Finish with Cream and Cheese: Turn off the slow cooker and stir in the heavy cream (or half-and-half) and grated Parmesan cheese until well combined and creamy. Adjust salt to taste if needed.
Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve warm for a comforting meal.

Notes

Use fresh or frozen tortellini according to preference; cooking times might adjust slightly.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
Customize with additional vegetables like mushrooms or bell peppers if desired.
Slow cooker times may vary; ensure tortellini is fully cooked before serving.
Leftovers keep well refrigerated up to 3 days and reheat gently to avoid overcooking pasta.