Imagine coming home to a kitchen filled with the irresistible aroma of a hearty, creamy soup that practically cooks itself - no culinary magic required! This Crock Pot Spinach Tortellini Soup is your ticket to an effortless, mouth-watering meal that will have your family begging for seconds. With just minutes of prep time and the miraculous power of a slow cooker, you'll transform simple ingredients into a restaurant-worthy dish that combines the comforting embrace of Italian flavors with the nutritious punch of fresh spinach and cheese-filled tortellini.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 bag (9 oz) fresh spinach
- 1 package (9 oz) cheese tortellini
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare the vegetables by dicing the onion and mincing the garlic cloves, ensuring they are finely chopped for even distribution throughout the soup.
- Place the diced onion and minced garlic into the bottom of a 6-quart slow cooker, creating a flavorful base for the soup.
- Pour the vegetable broth into the slow cooker, ensuring it covers the onions and garlic evenly.
- Add the entire can of diced tomatoes, including the liquid, to the broth mixture, which will provide additional depth and acidity to the soup.
- Sprinkle the Italian seasoning over the liquid, and add salt and pepper to taste, stirring gently to combine all ingredients.
- Cover the slow cooker and set it to cook on low heat for 4 hours, allowing the flavors to meld and develop gradually.
- During the last 30 minutes of cooking, add the cheese tortellini to the soup, ensuring they are submerged in the liquid.
- In the final 10 minutes of cooking, stir in the fresh spinach, allowing it to wilt and incorporate into the soup.
- Once cooking is complete, taste and adjust seasoning if needed, adding more salt and pepper to preference.
- Serve hot, ladling the soup into bowls and optionally garnishing with fresh grated Parmesan cheese or chopped fresh basil.
Tips
- For maximum flavor, sauté the onions and garlic briefly in a pan before adding them to the slow cooker. This will enhance their depth and sweetness.
- Use fresh tortellini from the refrigerated section for the best texture and flavor. Frozen tortellini can work but might become slightly softer.
- If you prefer a thicker soup, you can add a tablespoon of tomato paste or blend a portion of the soup and return it to the pot.
- Don't add the tortellini and spinach too early - adding them in the last 30-40 minutes prevents overcooking and maintains their perfect texture.
- For a protein boost, consider adding cooked chicken, ground turkey, or white beans to the soup.
- If you're watching sodium intake, use low-sodium vegetable broth and control salt seasoning yourself.
- Leftovers can be stored in the refrigerator for 3-4 days. The soup may thicken overnight, so simply add a splash of broth when reheating.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
