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Crockpot Tortellini Soup

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic minced
  • 6 cups chicken broth
  • 1 14.5 ounce can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-20 ounce package refrigerated cheese tortellini
  • 1 5 ounce package fresh spinach
  • 1/2 cup heavy cream
  • Freshly grated Parmesan cheese optional garnish
  • Fresh parsley optional garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
  • Transfer the sautéed vegetables to your slow cooker. Add the chicken broth, diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Stir everything together to combine.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The vegetables should be very tender.
  • About 30 minutes before the soup is done, stir in the cheese tortellini. Make sure they're submerged in the broth. Cover and continue cooking.
  • Once the tortellini are cooked through (they'll float to the top), add the fresh spinach and heavy cream. Stir gently until the spinach is wilted, which should only take a couple of minutes.
  • Ladle the soup into bowls. If desired, garnish with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Serve hot with your favorite crusty bread or a side salad.