Slow Cooker Tortellini Soup
Servings: 6 servings
Calories: 402kcal
Slow cooker tortellini soup with tender carrots, creamy broth, and cheesy pasta. Cozy, hands-off, and full of flavor with just 15 minutes of prep.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 15 oz can diced tomatoes with the juices
- 2 carrots peeled and sliced ¼ inch thick
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups vegetable broth
- 12 oz cheese tortellini dry (see notes)
- 4 oz fresh spinach
- 1 cup heavy cream
- ½ cup grated parmesan
Instructions
- Heat oil in a medium skillet over medium heat.
- Add onion and cook until softened, 4 to 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Transfer onion mixture to a 6-quart slow cooker. Add tomatoes, carrots, tomato paste, Italian seasoning, salt, pepper, and broth. Stir to combine.
- Cover and cook on low for 4 to 6 hours or high for 3 to 4 hours, until carrots are tender.
- About 20 minutes before serving, set the slow cooker to high if using low. Stir in tortellini and cook until just tender, 10 to 15 minutes (see Notes).
- Stir in spinach and cook until wilted, about 5 minutes.
- Gradually stir in cream and Parmesan until melted and smooth.
Notes
- This recipe uses dried tortellini. If using fresh or frozen tortellini, reduce cooking time in Step 6 to 5 to 7 minutes or until pasta is just tender.
- Stir in a tablespoon of butter or finish with a swirl of pesto.
- Refrigerate for up to 3 days. Reheat gently; add a splash of broth to loosen if needed.
Nutrition
Calories: 402kcal | Carbohydrates: 35g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 1489mg | Potassium: 315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6247IU | Vitamin C: 10mg | Calcium: 220mg | Iron: 2mg
