Slow Cooker Creamy Tortellini Soup Simple and Tasty

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- 1 (9 oz) package refrigerated cheese tortellini - 1 cup diced carrots - 1 cup diced celery - 1 cup diced onion - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (14.5 oz) diced tomatoes (with juice) - 2 cups chopped fresh spinach - 1 cup heavy cream or coconut cream for a lighter option - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh parsley for garnish (optional) When I make Slow Cooker Creamy Tortellini Soup, I love using fresh ingredients. The cheese tortellini adds a nice bite. Diced carrots, celery, and onion create a great base. They add texture and flavor. The vegetable broth and diced tomatoes bring warmth to the dish. These ingredients pair perfectly with herbs like oregano and basil. They give the soup its wonderful aroma. For creaminess, I choose between heavy cream and coconut cream. The choice depends on whether I want it rich or lighter. I also enjoy adding fresh spinach near the end of cooking. It adds color and nutrition. Don't forget the optional garnishes! Grated Parmesan cheese and fresh parsley elevate the soup. They add a lovely finish to each bowl. With these ingredients, you get a warm, creamy soup that feels like a hug. It’s perfect for any day! To start, chop the vegetables. Dice one cup each of carrots, celery, and onion. Use three cloves of garlic and mince them finely. This mix adds great flavor to the soup. Next, combine the ingredients in your slow cooker. Pour in four cups of vegetable broth. Add the diced tomatoes with their juice. Then, stir in the oregano and basil. Mix well so the flavors blend. Set your slow cooker on low for six to seven hours. If you're in a hurry, you can set it on high for three to four hours. The soup is ready when the vegetables are tender. About 30 minutes before serving, add the tortellini and spinach. Stir in one cup of heavy cream or coconut cream for a lighter taste. Cover and let it cook until the tortellini is soft. Taste your soup and season with salt and pepper. For a fun twist, add more herbs if you like. When serving, garnish each bowl with grated Parmesan cheese and fresh parsley. This adds a nice touch and extra flavor. Enjoy your creamy tortellini soup! To get that rich, creamy texture in your soup, use heavy cream. It adds a wonderful depth of flavor. If you want a lighter option, try coconut cream. It keeps the soup creamy but adds a unique taste. Every slow cooker cooks a bit differently. If you have a newer model, it may cook faster. Keep an eye on the soup. It should take about 6-7 hours on low or 3-4 hours on high. You know the soup is ready when the vegetables are tender. You can easily customize the flavor of your soup. Adding spices like red pepper flakes or extra basil can make it special. If you want more protein, consider adding cooked chicken or sausage. This makes the meal heartier and more filling. {{image_2}} For a vegetarian twist, you can use veggie-based tortellini. This change keeps the dish meat-free while still being rich in flavor. You can find tortellini made from spinach or other vegetables. Adding more vegetables can boost both taste and nutrition. Try diced bell peppers, zucchini, or mushrooms. These additions make the soup heartier and more colorful. You can easily adapt this soup to be vegan. Use coconut cream instead of heavy cream for a rich flavor without dairy. Also, look for dairy-free cheese to sprinkle on top. If you want protein, include meat alternatives like lentils or chickpeas. These options keep the soup filling and healthy. If you like spice, add red pepper flakes to the soup. This will give it a nice kick. Just start with a small amount and taste as you go. Switching up the broth can also change the flavor. You might try mushroom broth for a deeper taste. Different cheeses can add a unique twist too. Experiment with mozzarella or gouda for creamy richness. To store your leftover soup, let it cool first. Place the soup in an airtight container. Make sure the lid is tight to keep air out. I recommend using glass or BPA-free plastic containers. These help keep the soup fresh and tasty. Your soup will stay good in the fridge for about three to four days. To freeze your tortellini soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with the date you made it. When you're ready to eat, thaw the soup in the fridge overnight. You can reheat it on the stove or in the microwave until it's hot. For the best taste, eat the frozen soup within three months. Look for signs that the soup has gone bad. If it smells sour or looks off, it's best to throw it away. Always trust your nose and eyes. Fresh soup should smell great and look vibrant. Enjoy your creamy tortellini soup without worries! Cooking this soup takes 6-7 hours on low or 3-4 hours on high. This means you can set it in the morning and enjoy it for dinner. I like using the low setting for a richer flavor. The longer cooking time helps the veggies become tender and tasty. Yes! You can make this soup on the stovetop. First, heat a large pot over medium heat. Add the carrots, celery, onion, and garlic. Cook until the onions are soft. Then, pour in the broth and tomatoes. Bring it to a boil. Once boiling, add the tortellini and spinach. Cook for 10-15 minutes until the tortellini is tender. Lastly, stir in the cream, season, and enjoy. Absolutely! You can make this soup ahead of time. Just let it cool, then store it in airtight containers. You can freeze portions for later. To freeze, follow these steps: - Allow the soup to cool completely. - Pour into freezer-safe containers. - Leave space at the top for expansion. When you're ready to eat, thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. Enjoy a quick meal anytime! This article covered how to make Slow Cooker Creamy Tortellini Soup. We discussed the main ingredients, step-by-step instructions, and tips for a creamy texture. I highlighted variations for vegetarians and vegans, plus storage tips. Making this soup is easy and fun. You can customize it to fit your taste. Enjoy your cooking and share this delightful dish with friends and family. You’ll love how simple and tasty it is!

WANT TO SAVE THIS RECIPE?

If you crave a warm, filling meal with minimal effort, you’re in the right place. This Slow Cooker Creamy Tortellini Soup is packed with delicious flavors and wholesome ingredients. With just a few simple steps, you can create a cozy dish that satisfies your hunger without keeping you in the kitchen for hours. Let me show you how to make this easy, tasty soup that everyone will love!

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Ingredients

Main Ingredients for Slow Cooker Creamy Tortellini Soup

– 1 (9 oz) package refrigerated cheese tortellini

– 1 cup diced carrots

– 1 cup diced celery

– 1 cup diced onion

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 can (14.5 oz) diced tomatoes (with juice)

– 2 cups chopped fresh spinach

– 1 cup heavy cream or coconut cream for a lighter option

– 1 teaspoon dried oregano

– 1 teaspoon dried basil

– Salt and pepper to taste

– Grated Parmesan cheese for serving (optional)

– Fresh parsley for garnish (optional)

When I make Slow Cooker Creamy Tortellini Soup, I love using fresh ingredients. The cheese tortellini adds a nice bite. Diced carrots, celery, and onion create a great base. They add texture and flavor.

The vegetable broth and diced tomatoes bring warmth to the dish. These ingredients pair perfectly with herbs like oregano and basil. They give the soup its wonderful aroma.

For creaminess, I choose between heavy cream and coconut cream. The choice depends on whether I want it rich or lighter.

I also enjoy adding fresh spinach near the end of cooking. It adds color and nutrition.

Don’t forget the optional garnishes! Grated Parmesan cheese and fresh parsley elevate the soup. They add a lovely finish to each bowl.

With these ingredients, you get a warm, creamy soup that feels like a hug. It’s perfect for any day!

Step-by-Step Instructions

Preparation Instructions

To start, chop the vegetables. Dice one cup each of carrots, celery, and onion. Use three cloves of garlic and mince them finely. This mix adds great flavor to the soup.

Next, combine the ingredients in your slow cooker. Pour in four cups of vegetable broth. Add the diced tomatoes with their juice. Then, stir in the oregano and basil. Mix well so the flavors blend.

Cooking Process

Set your slow cooker on low for six to seven hours. If you’re in a hurry, you can set it on high for three to four hours. The soup is ready when the vegetables are tender.

About 30 minutes before serving, add the tortellini and spinach. Stir in one cup of heavy cream or coconut cream for a lighter taste. Cover and let it cook until the tortellini is soft.

Final Touches

Taste your soup and season with salt and pepper. For a fun twist, add more herbs if you like. When serving, garnish each bowl with grated Parmesan cheese and fresh parsley. This adds a nice touch and extra flavor. Enjoy your creamy tortellini soup!

Tips & Tricks

Achieving a Creamy Texture

To get that rich, creamy texture in your soup, use heavy cream. It adds a wonderful depth of flavor. If you want a lighter option, try coconut cream. It keeps the soup creamy but adds a unique taste.

Timing Considerations

Every slow cooker cooks a bit differently. If you have a newer model, it may cook faster. Keep an eye on the soup. It should take about 6-7 hours on low or 3-4 hours on high. You know the soup is ready when the vegetables are tender.

Flavor Enhancement

You can easily customize the flavor of your soup. Adding spices like red pepper flakes or extra basil can make it special. If you want more protein, consider adding cooked chicken or sausage. This makes the meal heartier and more filling.

Variations

Vegetarian Options

For a vegetarian twist, you can use veggie-based tortellini. This change keeps the dish meat-free while still being rich in flavor. You can find tortellini made from spinach or other vegetables.

Adding more vegetables can boost both taste and nutrition. Try diced bell peppers, zucchini, or mushrooms. These additions make the soup heartier and more colorful.

Vegan Adaptations

You can easily adapt this soup to be vegan. Use coconut cream instead of heavy cream for a rich flavor without dairy. Also, look for dairy-free cheese to sprinkle on top.

If you want protein, include meat alternatives like lentils or chickpeas. These options keep the soup filling and healthy.

Flavor Infusions

If you like spice, add red pepper flakes to the soup. This will give it a nice kick. Just start with a small amount and taste as you go.

Switching up the broth can also change the flavor. You might try mushroom broth for a deeper taste. Different cheeses can add a unique twist too. Experiment with mozzarella or gouda for creamy richness.

Storage Info

Refrigeration

To store your leftover soup, let it cool first. Place the soup in an airtight container. Make sure the lid is tight to keep air out. I recommend using glass or BPA-free plastic containers. These help keep the soup fresh and tasty. Your soup will stay good in the fridge for about three to four days.

Freezing Guidelines

To freeze your tortellini soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with the date you made it. When you’re ready to eat, thaw the soup in the fridge overnight. You can reheat it on the stove or in the microwave until it’s hot.

Shelf Life

For the best taste, eat the frozen soup within three months. Look for signs that the soup has gone bad. If it smells sour or looks off, it’s best to throw it away. Always trust your nose and eyes. Fresh soup should smell great and look vibrant. Enjoy your creamy tortellini soup without worries!

FAQs

How long does it take to cook Slow Cooker Creamy Tortellini Soup?

Cooking this soup takes 6-7 hours on low or 3-4 hours on high. This means you can set it in the morning and enjoy it for dinner. I like using the low setting for a richer flavor. The longer cooking time helps the veggies become tender and tasty.

Can I make this soup in a regular pot?

Yes! You can make this soup on the stovetop. First, heat a large pot over medium heat. Add the carrots, celery, onion, and garlic. Cook until the onions are soft. Then, pour in the broth and tomatoes. Bring it to a boil. Once boiling, add the tortellini and spinach. Cook for 10-15 minutes until the tortellini is tender. Lastly, stir in the cream, season, and enjoy.

Is it possible to meal prep this soup?

Absolutely! You can make this soup ahead of time. Just let it cool, then store it in airtight containers. You can freeze portions for later. To freeze, follow these steps:

– Allow the soup to cool completely.

– Pour into freezer-safe containers.

– Leave space at the top for expansion.

When you’re ready to eat, thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. Enjoy a quick meal anytime!

This article covered how to make Slow Cooker Creamy Tortellini Soup. We discussed the main ingredients, step-by-step instructions, and tips for a creamy texture. I highlighted variations for vegetarians and vegans, plus storage tips.

Making this soup is easy and fun. You can customize it to fit your taste. Enjoy your cooking and share this delightful dish with friends and family. You’ll love how simple and tasty it is!

- 1 (9 oz) package refrigerated cheese tortellini - 1 cup diced carrots - 1 cup diced celery - 1 cup diced onion - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (14.5 oz) diced tomatoes (with juice) - 2 cups chopped fresh spinach - 1 cup heavy cream or coconut cream for a lighter option - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh parsley for garnish (optional) When I make Slow Cooker Creamy Tortellini Soup, I love using fresh ingredients. The cheese tortellini adds a nice bite. Diced carrots, celery, and onion create a great base. They add texture and flavor. The vegetable broth and diced tomatoes bring warmth to the dish. These ingredients pair perfectly with herbs like oregano and basil. They give the soup its wonderful aroma. For creaminess, I choose between heavy cream and coconut cream. The choice depends on whether I want it rich or lighter. I also enjoy adding fresh spinach near the end of cooking. It adds color and nutrition. Don't forget the optional garnishes! Grated Parmesan cheese and fresh parsley elevate the soup. They add a lovely finish to each bowl. With these ingredients, you get a warm, creamy soup that feels like a hug. It’s perfect for any day! To start, chop the vegetables. Dice one cup each of carrots, celery, and onion. Use three cloves of garlic and mince them finely. This mix adds great flavor to the soup. Next, combine the ingredients in your slow cooker. Pour in four cups of vegetable broth. Add the diced tomatoes with their juice. Then, stir in the oregano and basil. Mix well so the flavors blend. Set your slow cooker on low for six to seven hours. If you're in a hurry, you can set it on high for three to four hours. The soup is ready when the vegetables are tender. About 30 minutes before serving, add the tortellini and spinach. Stir in one cup of heavy cream or coconut cream for a lighter taste. Cover and let it cook until the tortellini is soft. Taste your soup and season with salt and pepper. For a fun twist, add more herbs if you like. When serving, garnish each bowl with grated Parmesan cheese and fresh parsley. This adds a nice touch and extra flavor. Enjoy your creamy tortellini soup! To get that rich, creamy texture in your soup, use heavy cream. It adds a wonderful depth of flavor. If you want a lighter option, try coconut cream. It keeps the soup creamy but adds a unique taste. Every slow cooker cooks a bit differently. If you have a newer model, it may cook faster. Keep an eye on the soup. It should take about 6-7 hours on low or 3-4 hours on high. You know the soup is ready when the vegetables are tender. You can easily customize the flavor of your soup. Adding spices like red pepper flakes or extra basil can make it special. If you want more protein, consider adding cooked chicken or sausage. This makes the meal heartier and more filling. {{image_2}} For a vegetarian twist, you can use veggie-based tortellini. This change keeps the dish meat-free while still being rich in flavor. You can find tortellini made from spinach or other vegetables. Adding more vegetables can boost both taste and nutrition. Try diced bell peppers, zucchini, or mushrooms. These additions make the soup heartier and more colorful. You can easily adapt this soup to be vegan. Use coconut cream instead of heavy cream for a rich flavor without dairy. Also, look for dairy-free cheese to sprinkle on top. If you want protein, include meat alternatives like lentils or chickpeas. These options keep the soup filling and healthy. If you like spice, add red pepper flakes to the soup. This will give it a nice kick. Just start with a small amount and taste as you go. Switching up the broth can also change the flavor. You might try mushroom broth for a deeper taste. Different cheeses can add a unique twist too. Experiment with mozzarella or gouda for creamy richness. To store your leftover soup, let it cool first. Place the soup in an airtight container. Make sure the lid is tight to keep air out. I recommend using glass or BPA-free plastic containers. These help keep the soup fresh and tasty. Your soup will stay good in the fridge for about three to four days. To freeze your tortellini soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with the date you made it. When you're ready to eat, thaw the soup in the fridge overnight. You can reheat it on the stove or in the microwave until it's hot. For the best taste, eat the frozen soup within three months. Look for signs that the soup has gone bad. If it smells sour or looks off, it's best to throw it away. Always trust your nose and eyes. Fresh soup should smell great and look vibrant. Enjoy your creamy tortellini soup without worries! Cooking this soup takes 6-7 hours on low or 3-4 hours on high. This means you can set it in the morning and enjoy it for dinner. I like using the low setting for a richer flavor. The longer cooking time helps the veggies become tender and tasty. Yes! You can make this soup on the stovetop. First, heat a large pot over medium heat. Add the carrots, celery, onion, and garlic. Cook until the onions are soft. Then, pour in the broth and tomatoes. Bring it to a boil. Once boiling, add the tortellini and spinach. Cook for 10-15 minutes until the tortellini is tender. Lastly, stir in the cream, season, and enjoy. Absolutely! You can make this soup ahead of time. Just let it cool, then store it in airtight containers. You can freeze portions for later. To freeze, follow these steps: - Allow the soup to cool completely. - Pour into freezer-safe containers. - Leave space at the top for expansion. When you're ready to eat, thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. Enjoy a quick meal anytime! This article covered how to make Slow Cooker Creamy Tortellini Soup. We discussed the main ingredients, step-by-step instructions, and tips for a creamy texture. I highlighted variations for vegetarians and vegans, plus storage tips. Making this soup is easy and fun. You can customize it to fit your taste. Enjoy your cooking and share this delightful dish with friends and family. You’ll love how simple and tasty it is!

Slow Cooker Creamy Tortellini Soup

Cozy up with a bowl of Slow Cooker Creamy Tortellini Soup that’s perfect for chilly days! This easy recipe combines cheese tortellini, fresh veggies, and rich cream for a comforting dish. With just a few simple steps, you can enjoy a hearty meal that's ready when you are. Click through for the full recipe and more delicious ideas! #SlowCookerRecipes #TortelliniSoup #ComfortFood #EasyRecipes
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Ingredients
  

1 (9 oz) package refrigerated cheese tortellini

1 cup diced carrots

1 cup diced celery

1 cup diced onion

3 cloves garlic, minced

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes (with juice)

2 cups chopped fresh spinach

1 cup heavy cream or coconut cream for a lighter option

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Fresh parsley for garnish (optional)

Instructions
 

In your slow cooker, combine the diced carrots, celery, onion, and minced garlic.

    Pour in the vegetable broth and add the diced tomatoes, oregano, and basil. Stir well to combine.

      Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.

        About 30 minutes before serving, stir in the tortellini, spinach, and heavy cream (or coconut cream). Cover and continue to cook until the tortellini is heated through and tender.

          Season with salt and pepper to taste.

            Serve hot, garnishing each bowl with grated Parmesan cheese and fresh parsley if desired.

              Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings

                WANT TO SAVE THIS RECIPE?