Slow Cooker Tomato Tortellini Soup
This comforting Slow Cooker Tomato Tortellini Soup is a perfect dish for busy nights. Packed with the rich flavors of tomatoes, Italian herbs, and tender tortellini, this soup is easy to prepare. Simply toss the ingredients into your slow cooker, and let it work its magic!
Equipment
- 1 slow cooker
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 cups fresh spinach, chopped or 1 cup frozen
- 9 ounces refrigerated cheese tortellini
- to taste salt
- to taste pepper
- for serving grated Parmesan cheese optional
Instructions
- Begin by preparing your slow cooker. Plug it in and set it to low heat.
- In the slow cooker, add the crushed tomatoes, vegetable broth, diced onion, minced garlic, dried basil, dried oregano, and dried thyme. Stir well to combine.
- Cover the slow cooker and cook on low for about 4 hours.
- About 30 minutes before serving, stir in the chopped spinach and the tortellini.
- Allow the soup to continue cooking for the remaining 30 minutes, or until the tortellini is tender.
- Before serving, taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls, and top with grated Parmesan cheese if desired.
Notes
You can add other vegetables such as carrots or bell peppers for extra flavor and nutrients.
For a creamier version, stir in a splash of heavy cream or coconut milk at the end of cooking.
This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat gently before serving.