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Cozy Winter Warmer: The Essential Crockpot Tortellini Soup

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This hearty Crockpot Tortellini Soup achieves a maximum reward of savory comfort with minimal hands-on time, melding the rich depth of slow-simmered vegetables and broth with pockets of tender, cheese-filled tortellini. It’s an ideal, creamy dinner for a cold evening.

Ingredients

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1 tablespoon olive oil

1 medium yellow onion, finely diced

2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups (48 ounces) low-sodium chicken broth

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can diced tomatoes, undrained

1 cup heavy cream or half-and-half

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1 (10 ounce) bag fresh or frozen cheese tortellini

1 cup chopped fresh spinach

1/2 cup grated Parmesan cheese, for serving

Instructions

1. Sauté the Aromatics: In a skillet over medium heat, warm the olive oil, then add the diced onion, carrots, and celery. Cook until softened, about five minutes. Add the minced garlic and cook for one minute more until fragrant.

2. Transfer the cooked aromatics to the crockpot. Add the chicken broth, crushed tomatoes, diced tomatoes with their juice, basil, oregano, salt, and pepper. Stir well to combine.

3. Cover the crockpot and cook on Low for six to eight hours, or on High for three to four hours.

4. Once the main cook time is complete, remove the lid. Pour in the heavy cream and stir until the broth transforms into a cohesive, pale orange-red color.

5. Stir the tortellini and fresh spinach into the hot soup. Replace the lid and let the soup sit on High for ten to fifteen minutes, or until the tortellini is tender and the spinach has wilted completely.

6. Ladle the soup into bowls and garnish with a generous sprinkle of grated Parmesan cheese.

Notes

The soup base improves in flavor when made a day in advance; just add the tortellini and cream right before serving.

If the soup is too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering base.

Store leftovers in an airtight container for up to four days, noting that the tortellini will absorb liquid and thicken the soup.

Nutrition

Find it online: https://www.flavourrecipe.com/crockpot-tortellini-soup/