Slow Cooker Tomato Tortellini Soup

Name: Slow Cooker Tomato Tortellini Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 (28 oz) can crushed tomatoes; 4 cups vegetable broth; 1 cup heavy cream; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1/4 teaspoon red pepper flakes (optional); 2 cups fresh spinach, chopped; 1 (10 oz) package refrigerated cheese tortellini; Salt and pepper to taste; Grated Parmesan cheese and fresh basil for garnish

5 steps

Prep:10minCook:6h

Updated at: Mon, 02 Dec 2024 19:07:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

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 x 28 ozcan crushed tomatoes

4 cupsvegetable broth

1 cupheavy cream

1onion

small, finely chopped

3cloves garlic

minced

1 tablespoondried basil

1 tablespoondried oregano

¼ teaspoonred pepper flakes

optional

2 cupsfresh spinach

chopped

1 x 10 ozcheese tortellini

package, refrigerated

Grated Parmesan cheese

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

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