Here’s a cozy, easy recipe for Slow Cooker Tomato Tortellini Soup—rich, comforting, and perfect for busy days.
🍅 Slow Cooker Tomato Tortellini Soup
🛒 Ingredients (Serves 4–6)
- 1 onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 250 g cheese tortellini (fresh or frozen)
- 2 cups fresh spinach or kale
- ¼ cup grated Parmesan cheese (for serving)
- 2 tbsp olive oil
👩🍳 Instructions
1. Prepare the base
- In a slow cooker, combine chopped onion, garlic, crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper.
2. Cook
- Cover and cook on low for 6–8 hours or high for 3–4 hours until vegetables are tender.
3. Add tortellini
- About 20–25 minutes before serving, add tortellini to the soup.
- Stir occasionally so pasta cooks evenly.
4. Add greens
- 5 minutes before serving, stir in fresh spinach or kale until wilted.
5. Serve
- Ladle soup into bowls.
- Top with grated Parmesan and a drizzle of olive oil.
- Serve with crusty bread.
🌿 Tips & Variations
- Protein boost: Add cooked chicken, Italian sausage, or beans.
- Creamy version: Stir in ½ cup cream or milk before serving.
- Make it spicy: Add a pinch of cayenne pepper or extra red pepper flakes.
- Herbs: Fresh basil or parsley sprinkled on top brightens flavor.
This recipe works great for meal prep since it keeps well in the fridge for 3–4 days and reheats nicely.
I can also give a vegetarian version with three-cheese tortellini and extra veggies if you want. Do you want me to do that?
