Creamy Tortellini Vegetable Soup
Creamy tortellini vegetable soup made in the slow cooker with tender vegetables and cheese tortellini.
Servings: 4
Ingredients
- 1 yellow onion diced
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 5 large carrots sliced
- 4 celery ribs sliced
- 6½ cups vegetable broth
- 4 cups fresh spinach chopped
- ½ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 1 pound cheese tortellini fresh or frozen
Instructions
- Add the onion, garlic, thyme, basil, oregano, paprika, salt, pepper, tomato paste, carrots, celery, and vegetable broth to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 hours, until the vegetables are tender.
- Stir in the spinach, heavy cream, Parmesan cheese, and tortellini.
- Continue cooking for about 15 minutes, until the tortellini is fully cooked.
Video
Notes
- This soup freezes best without the tortellini added.
- Add the pasta fresh when reheating for the best texture.
- Half and half can replace the cream if needed.
- Stir gently after adding dairy to keep the broth smooth.
Nutrition
Calories: 575kcal | Carbohydrates: 71g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 84mg | Sodium: 2931mg | Potassium: 665mg | Fiber: 9g | Sugar: 14g | Vitamin A: 17343IU | Vitamin C: 19mg | Calcium: 345mg | Iron: 5mg
