Slow Cooker Creamy Tortellini Soup

Creamy slow cooker tortellini soup with tomatoes, spinach, onion, and broth, finished with cream for an easy, comforting vegetarian dinner.

Prep: 15 min · Cook: 255 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 12 oz cheese tortellini
• 4 cups vegetable broth
• 2 cups diced tomatoes
• 1 cup heavy cream
• 2 cups baby spinach
• 1 medium yellow onion
• 3 cloves garlic
• 1 teaspoon italian seasoning
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup parmesan cheese

Cooking instructions

1. Dice the onion and mince the garlic. Add them to a 6-quart slow cooker with the broth, tomatoes, Italian seasoning, salt, and pepper. (about 10 min)
2. Cover and cook on LOW for 4 hours, until the onion is tender and the broth is steaming. (about 240 min) — LOW
3. Stir in the tortellini, cover, and cook on HIGH for 15 to 20 minutes, until the pasta is tender according to the package directions. (about 20 min) — HIGH
4. Stir in the cream and spinach. Cover and cook for 5 minutes, until the spinach wilts and the soup is hot; stir in the Parmesan before serving. (about 5 min) — HIGH