Description
A comforting and easy soup featuring cheese tortellini in a rich tomato broth with Italian herbs.
Ingredients
Scale
For the Crust:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 cup heavy cream or half-and-half
- 2 cups fresh spinach
- Salt and black pepper to taste
- Grated parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Add the crushed tomatoes, vegetable broth, diced onion, minced garlic, dried basil, and dried oregano to a 6-quart slow cooker. Stir to combine.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Stir in the tortellini and fresh spinach. Cover and cook on HIGH for 15-20 more minutes, or until the tortellini is tender.
- Turn off the heat and stir in the heavy cream. Season with salt and pepper to taste.
- Ladle into bowls and serve immediately, topped with grated parmesan cheese.
Notes
You can customize the seasonings to taste.