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Slow Cooker Tomato Tortellini Soup

This cozy and comforting tomato tortellini soup is perfect for a chilly day. With the convenience of a slow cooker, dinner is a breeze. Just throw everything in and let it simmer to perfection, resulting in a hearty soup that is enjoyable for the whole family.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 280 kcal

Equipment

  • 1 slow cooker (6-quart)
  • 1 cutting board
  • 1 ladle
  • 1 measuring cups
  • 1 measuring spoons

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 1 28-ounce can crushed tomatoes
  • 4 cups vegetable broth Ensure vegetarian if needed.
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste none salt and pepper
  • 12 ounces fresh or frozen cheese tortellini Adjust cooking time for frozen tortellini.
  • 2 cups fresh spinach
  • ½ cup heavy cream Optional.

Instructions
 

  • Begin by heating the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic, diced carrots, and diced celery to the skillet. Sauté for an additional 3-4 minutes until the vegetables start to soften.
  • Transfer the sautéed vegetables to the slow cooker. Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and pepper. Stir to combine.
  • Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
  • About 20 minutes before serving, add the tortellini to the slow cooker. If using fresh tortellini, cook for 3-4 minutes; if using frozen, cook for about 5-6 minutes.
  • Stir in the fresh spinach and heavy cream (if using) just a few minutes before serving, allowing the spinach to wilt.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with additional basil or grated Parmesan cheese, if desired.

Notes

For a vegetarian option, ensure that the vegetable broth is suitable for your dietary preferences.
You can substitute the tortellini with a different pasta shape if desired, but adjust the cooking time accordingly.
Leftovers can be stored in the refrigerator for up to 3 days and can be frozen for up to 2 months. Reheat on the stove before serving.