Description
A comforting and easy-to-make soup featuring cheese tortellini in a rich tomato broth.
Ingredients
Scale
For the Crust:
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 (15 oz) cans diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Grated parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Transfer the onion and garlic mixture to a 6-quart slow cooker. Add the diced tomatoes, vegetable broth, basil, and oregano. Stir to combine.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- About 30 minutes before serving, stir in the tortellini and fresh spinach. Cover and cook on HIGH until the tortellini is tender.
- Stir in the heavy cream and season with salt and pepper. Serve immediately, topped with grated parmesan cheese.
Notes
You can customize the seasonings to taste.