Description
A rich and velvety slow cooker soup featuring cheese-filled tortellini in a creamy tomato broth. Perfect for effortless weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz package refrigerated cheese tortellini
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach
Instructions
- Heat olive oil in a pan over medium heat. Sauté diced onion and minced garlic until translucent and fragrant, about 5 minutes.
- Transfer the sautéed onion and garlic to the slow cooker.
- Add crushed tomatoes, vegetable broth, Italian seasoning, salt, and black pepper to the crockpot. Stir until combined.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the cheese tortellini and cook for another 30-60 minutes until the pasta is tender.
- Stir in the fresh baby spinach and let it wilt for 2-3 minutes.
- Turn the slow cooker to the warm setting and stir in the heavy cream and grated Parmesan cheese until smooth.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American