Ultimate Slow Cooker Tomato Tortellini Soup

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🍲 Ultimate Slow Cooker Tomato Tortellini Soup

Description

The Ultimate Slow Cooker Tomato Tortellini Soup is a cozy, creamy, and flavor-packed dish that combines tender cheese tortellini with a rich tomato base, herbs, and a touch of cream. Perfect for chilly evenings, this recipe is effortless thanks to the slow cooker, allowing flavors to meld beautifully over hours. It’s hearty enough for a main course and pairs perfectly with crusty bread or a light salad.

Ingredients for Ultimate Slow Cooker Tomato Tortellini Soup

  • 1 tbsp olive oil

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 1 can (28 oz) crushed tomatoes

  • 1 can (15 oz) tomato sauce

  • 4 cups low-sodium chicken or vegetable broth

  • 2 tsp Italian seasoning

  • 1 tsp dried basil (or fresh, chopped for garnish)

  • 1 tsp sugar (optional, to balance acidity)

  • Salt and black pepper to taste

  • 1 package (9 oz) refrigerated cheese tortellini (fresh or frozen)

  • 1 cup heavy cream (or half-and-half for lighter version)

  • 1 cup fresh spinach leaves, roughly chopped

  • ½ cup grated Parmesan cheese (plus extra for topping)

Instructions

  1. Prepare Base: In a skillet, heat olive oil over medium heat. Sauté onion until translucent (about 3–4 minutes). Add garlic and cook for another 1 minute.

  2. Slow Cooker Setup: Transfer the onion and garlic to your slow cooker. Add crushed tomatoes, tomato sauce, broth, Italian seasoning, basil, sugar (if using), salt, and pepper. Stir well.

  3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

  4. Add Tortellini & Spinach: About 30 minutes before serving, stir in the tortellini and spinach. Cover and cook until tortellini are tender.

  5. Finish with Cream: Stir in heavy cream and Parmesan cheese. Let sit for 5–10 minutes to warm through.

  6. Serve: Ladle into bowls, garnish with extra Parmesan and fresh basil, and enjoy with crusty bread.

Notes

  • Frozen tortellini may require a bit longer to cook than fresh.

  • Add cooked Italian sausage or shredded rotisserie chicken for extra protein.

  • For a lighter version, swap heavy cream with evaporated milk or half-and-half.

  • Soup thickens as it cools; add extra broth when reheating.

Tips

  • Prevent mushy tortellini: Always add pasta in the last 30 minutes.

  • Boost flavor: A splash of balsamic vinegar at the end adds depth.

  • Make ahead: Cook the tomato base ahead, refrigerate, then reheat and add tortellini/cream before serving.

  • Serving suggestion: Pair with garlic breadsticks or a fresh green salad.

Servings

  • Makes 6 servings (about 1½ cups per serving).

Nutritional Info (per serving, approx.)

  • Calories: 370

  • Protein: 13g

  • Carbohydrates: 42g

  • Fat: 18g

  • Fiber: 5g

  • Sugar: 9g

  • Sodium: 950mg

(Varies based on tortellini and cream used)

Benefits

  • Comforting & hearty – warms you up on cold days.

  • Vegetarian-friendly – use vegetable broth and cheese tortellini.

  • Family-friendly – mild flavors, loved by kids and adults.

  • Nutrient-rich – spinach adds vitamins A, C, and K.

  • Meal-prep friendly – base can be made in advance.

Q&A

Q: Can I freeze this soup?
A: The tomato base can be frozen, but avoid freezing with tortellini and cream as pasta gets mushy and cream can separate.

Q: Can I use dried tortellini?
A: Yes, but cook separately and add just before serving, since dried pasta needs longer cooking.

Q: How can I make it spicy?
A: Add crushed red pepper flakes or a pinch of cayenne pepper to the tomato base.

Q: What if I don’t have a slow cooker?
A: Simmer on the stovetop for about 45 minutes, then add tortellini and cream as directed.

Q: Can I make it vegan?
A: Use dairy-free tortellini, coconut cream (or cashew cream), and vegetable broth.

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