Description
This Slow Cooker Tomato Tortellini Soup is a comforting and creamy dish perfect for a hearty meal. With tender cheese tortellini, fresh spinach, and a rich tomato base flavored with Italian herbs and garlic, this easy-to-make soup requires minimal hands-on time and is ideal for busy days. The addition of Parmesan cheese and heavy cream creates a velvety texture, making it a delicious vegetarian option that will satisfy your craving for a wholesome, warming soup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh basil, chopped for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a small skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the cooked onion and garlic mixture to the slow cooker. Add dried basil, dried oregano, crushed red pepper flakes (if using), salt, black pepper, crushed tomatoes, diced tomatoes, and vegetable broth. Stir well to incorporate all ingredients.
- Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, allowing flavors to meld and develop fully.
- Add Cream, Cheese, and Tortellini: About 30 minutes before serving, stir in the heavy cream (or half-and-half), grated Parmesan cheese, and refrigerated cheese tortellini. Cover and continue cooking until the tortellini are tender, approximately 25-30 minutes.
- Add Spinach and Garnish: Just before serving, stir in the roughly chopped fresh spinach until it wilts into the soup. Garnish with chopped fresh basil and additional Parmesan cheese if desired. Serve warm alongside crusty bread for a complete meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- You can use chicken broth instead of vegetable broth if not following a vegetarian diet.
- To make the soup heartier, add cooked Italian sausage.
- Leftovers can be stored in the refrigerator for up to 3 days; be aware tortellini may become softer over time.
