Description
A comforting and creamy tortellini soup, perfect for chilly nights and busy days, made in a slow cooker.
Ingredients
Scale
- 1 package tortellini
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 can diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh spinach or kale (optional)
- Parmesan cheese for serving
Instructions
- Combine the vegetable broth, diced tomatoes, diced onion, minced garlic, Italian seasoning, salt, and pepper in the slow cooker.
- Set the slow cooker to low and cook for about 4 to 5 hours.
- Add the tortellini to the slow cooker and cook for an additional 30 minutes or until tender.
- Stir in the heavy cream and any fresh spinach or kale, cooking for another 10 minutes.
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
For a non-vegetarian option, replace vegetable broth with chicken broth. Customize with optional ingredients as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
