Description
A comforting and creamy soup packed with cheesy tortellini, vegetables, and a rich broth, perfect for chilly days.
Ingredients
Scale
For the Crust:
- 1 (20 oz) package refrigerated cheese tortellini
- 1 (32 oz) carton chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup fresh spinach, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- In a slow cooker, combine chicken broth, diced tomatoes, onion, garlic, basil, oregano, salt, and pepper.
- Cover and cook on low for 4-5 hours or high for 2-3 hours.
- Stir in tortellini, heavy cream, and spinach. Cover and cook for an additional 15-20 minutes or until tortellini is tender.
- Stir in Parmesan cheese just before serving.
- Serve warm with extra Parmesan if desired.
Notes
You can customize the seasonings to taste.