Slow Cooker Tomato Tortellini Soup
This hearty Tomato Tortellini Soup is the perfect comfort dish for cold days. It's easy to prepare in a slow cooker, allowing the flavors to meld beautifully while you go about your day. With cheesy tortellini and a rich tomato broth, this soup is sure to be a family favorite.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 ladle
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounce can crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 9 ounce package frozen cheese tortellini
- 2 cups fresh spinach
- ½ cup heavy cream optional for creamier soup
- to taste grated Parmesan cheese for serving
Instructions
- In the slow cooker, heat the olive oil and sauté the diced onion until soft, about 3-4 minutes. You can do this in a skillet before adding to the slow cooker or let it cook directly in the slow cooker on high for 30 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Mix well to combine.
- Cover the slow cooker and cook on low for 4 hours.
- After 4 hours, add the frozen cheese tortellini and fresh spinach. Stir to combine and let it cook for an additional 20-30 minutes until the tortellini is cooked through.
- If you prefer a creamier soup, stir in the heavy cream just before serving.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Notes
Feel free to add vegetables like carrots or bell peppers for more nutrition.
This soup can be stored in the fridge for up to 3 days and reheated on the stove.
You can also freeze the soup, but the tortellini's texture may change when thawed.