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See 5 recipes Download free cookbookSlow-Cooker Tomato Basil Tortellini Soup
Tomato Basil Tortellini Soup
A relaxed, meatless slow-cooker soup with a savory tomato broth, tender cheese tortellini, baby spinach, and fresh basil.
Prep Time:15 minCook Time:255 minTotal Time:270 minServings:6Difficulty:Easy
This slow-cooker soup is designed for a day when dinner should mostly take care of itself. Crushed tomatoes, vegetable broth, onion, garlic, and dried herbs simmer into a full-flavored base while you step away from the kitchen.
Refrigerated cheese tortellini goes in only for the final stretch. That timing keeps the pasta tender and distinct instead of swollen or mushy, while baby spinach wilts into the hot broth without any extra pan to wash.
A modest splash of cream softens the tomatoes without turning the soup into a heavy cheese sauce. Fresh basil added at the end keeps its aroma bright and gives each bowl a welcome contrast to the long-cooked tomato base.
Serve the soup with warm bread or a simple green salad. If you expect leftovers, cook only the tortellini you plan to eat and refrigerate the remaining broth separately so the pasta keeps its texture.
Nutrition (per serving)
Calories:375 kcal
Protein:15 g
Carbs:54 g
Fat:12 g
Directions
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1
Add the onion, garlic, crushed tomatoes, vegetable broth, tomato paste, olive oil, oregano, thyme, red pepper flakes, salt, and black pepper to a 6-quart slow cooker.
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2
Stir until the tomato paste is dispersed and the seasonings are evenly combined.
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3
Cover and cook on LOW for 4 hours, until the onion is very tender and the broth tastes rounded and savory.
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4
Switch the slow cooker to HIGH. Stir in the refrigerated tortellini, cover, and cook for 15 to 20 minutes, checking at 15 minutes, until the pasta is just tender.
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5
Stir in the spinach a handful at a time until it wilts into the hot broth.
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6
Pour in the cream and cook uncovered for 5 minutes, just until the soup is hot again; do not let it boil.
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7
Turn off the slow cooker and stir in most of the fresh basil. Taste and adjust the salt and pepper as needed.
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8
Ladle the soup into bowls and finish with the remaining basil and grated Parmesan.
Ingredients
- Yellow Onion, finely chopped:1 medium
- Garlic, minced:4 cloves
- Crushed Tomatoes:2 28-ounce cans
- Low-Sodium Vegetable Broth:4 cups
- Tomato Paste:2 tablespoons
- Extra-Virgin Olive Oil:1 tablespoon
- Dried Oregano:1 teaspoon
- Dried Thyme:1/2 teaspoon
- Red Pepper Flakes:1/4 teaspoon
- Kosher Salt:1 teaspoon
- Black Pepper:1/2 teaspoon
- Refrigerated Cheese Tortellini:20 ounces
- Baby Spinach:5 ounces
- Heavy Cream:1/2 cup
- Fresh Basil Leaves, thinly sliced:1/2 cup
- Finely Grated Parmesan, for serving:1/3 cup
Tips & Notes
- Slow cookers vary, so begin checking refrigerated tortellini after 15 minutes on HIGH.
- For planned leftovers, cook tortellini separately and add it to individual bowls.
- Use vegetarian Parmesan or omit it if you need the entire meal to be strictly vegetarian.
