Description
A comforting and creamy tomato soup loaded with cheesy tortellini and fresh spinach. This easy slow cooker meal is perfect for a cozy weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Grated parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Combine the crushed tomatoes, vegetable broth, diced onion, minced garlic, oregano, basil, and red pepper flakes in the slow cooker. Stir well.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours.
- Stir in the cheese tortellini and fresh spinach. Cover and cook on HIGH for an additional 15-20 minutes, or until the tortellini is tender.
- Turn the slow cooker off. Stir in the heavy cream and season with salt and black pepper to taste.
- Ladle into bowls and serve immediately, topped with grated parmesan cheese.
Notes
You can customize the seasonings to taste.