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.
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- 28oz can petite diced tomatoes
- 28oz stock (beef, chicken, or vegetable)
- 1 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp basil
- ½ tsp oregano
- ½ tsp thyme
- 9oz package or refrigerated or frozen tortellini
- ½ cup heavy cream
- 1 cup frozen spinach (optional)
- Shaved or grated parmesan cheese (optional)
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 if desired.