Description
A cozy and creamy tortellini soup made in a crockpot, perfect for a comforting dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) package cream cheese, cubed
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Transfer the sautéed onion and garlic to the crockpot.
- Pour in the vegetable broth and add the diced tomatoes, cream cheese, Italian seasoning, salt, and black pepper. Stir to combine.
- Cover and cook on low for 4 hours or on high for 2 hours, stirring occasionally.
- After the cooking time, add the tortellini and chopped spinach to the crockpot.
- Cover and cook for an additional 30 minutes on high, or until the tortellini is tender.
- Before serving, stir in the grated Parmesan cheese until melted and well combined.
Notes
- For a heartier soup, add cooked chicken or sausage when you add the tortellini.
- You can substitute the spinach with kale or Swiss chard for a different flavor and texture.
- For a lighter version, use low-fat cream cheese and reduce the amount of cheese added at the end.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg