pasta, slow cooker, soups, vegetarian

Slow Cooker Creamy Tomato & Tortellini Soup

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I tried to make a tortellini soup in the slow cooker a few years ago after seeing it on one of those Facebook videos. The recipe called for cream cheese, which never really did anything but become a chunky mess. It was definitely a fail. I’ve wanted to make my own version (that would actually work out) ever since. I put this in the crock pot this morning, and it was ready in time for lunch.

Slow Cooker Creamy Tomato & Tortellini Soup

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Soup
Cuisine: Italian
Keyword: crock pot tortellini soup, slow cooker tortellini soup, tortellini soup

Equipment

  • Slow cooker

Ingredients

  • 28 oz can petite diced tomatoes
  • 28 oz chicken or vegetable stock
  • 1 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp basil
  • ½ tsp oregano
  • ½ tsp thyme
  • 9 oz package refrigerated or frozen tortellini
  • ½ cup heavy cream
  • 1 cup frozen spinach
  • Shaved or grated parmesan for topping

Instructions

  • Combine all ingredients except heavy cream and spinach in the slow cooker.
  • Cook on low for 2-3 hours (just check to see if the tortellini are done. An hour might even be sufficient, but I didn’t check it after an hour).
  • Stir in the heavy cream and spinach.
  • Let it cook for about another 10-15 minutes, or until the spinach has thawed and heated to the temperature of the soup.
  • Serve and top with parmesan cheese.

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