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Slow Cooker Tomato Tortellini Soup
100%
1
Kiandra Andrews
By Kiandra Andrews

Slow Cooker Tomato Tortellini Soup

5 steps
Prep:10minCook:6h
Updated at: Mon, 02 Dec 2024 19:07:09 GMT

Nutrition balance score

Unbalanced
Glycemic Index
43
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories349.6 kcal (17%)
Total Fat18.7 g (27%)
Carbs37.2 g (14%)
Sugars8.8 g (10%)
Protein11.4 g (23%)
Sodium1080.1 mg (54%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 (28 oz) can crushed tomatoes
1 x 28 ozcan crushed tomatoes
4 cups vegetable broth
4 cupsvegetable broth
1 cup heavy cream
1 cupheavy cream
1 small onion, finely chopped
1onion
small, finely chopped
3 cloves garlic, minced
3cloves garlic
minced
1 tablespoon dried basil
1 tablespoondried basil
1 tablespoon dried oregano
1 tablespoondried oregano
1/4 teaspoon red pepper flakes (optional)
¼ teaspoonred pepper flakes
optional
2 cups fresh spinach, chopped
2 cupsfresh spinach
chopped
1 (10 oz) package refrigerated cheese tortellini
1 x 10 ozcheese tortellini
package, refrigerated
Salt and pepper to taste
salt
to taste
Salt and pepper to taste
pepper
to taste
Grated Parmesan cheese and fresh basil for garnish
Grated Parmesan cheese
Grated Parmesan cheese and fresh basil for garnish
fresh basil
for garnish

Instructions

Step 1
In the slow cooker, combine crushed tomatoes, vegetable broth, chopped onion, garlic, dried basil, dried oregano, and red pepper flakes. Stir well to combine.
Step 2
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Step 3
Thirty minutes before serving, stir in the heavy cream and add the spinach and cheese tortellini. Cook on high for an additional 30 minutes until the tortellini is tender.
Step 4
Season with salt and pepper to taste.
Step 5
Serve hot, garnished with grated Parmesan and fresh basil for extra
View on medium.com
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