Description
A hearty and comforting tortellini soup made in a crockpot, loaded with vegetables and topped with Parmesan cheese.
Ingredients
Scale
- 2 cups vegetable or chicken broth
- 1 can (14-ounce) diced tomatoes (with juice)
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 package (9-ounce) refrigerated tortellini (cheese or meat-filled)
- 2 cups fresh spinach
- ½ cup grated Parmesan cheese
- Optional: Fresh basil or parsley for garnish
Instructions
- Chop the carrots, celery, and onion. Mince the garlic and set all aside.
- In the crockpot, add the vegetable or chicken broth, diced tomatoes (with juice), carrots, celery, onion, and garlic.
- Sprinkle in the Italian seasoning, salt, and pepper. Stir well to combine.
- Cover the crockpot and cook on low for 4 hours or high for 2 hours, until the vegetables are tender.
- After the cooking time, stir in the tortellini. If on high, cook for an additional 30 minutes; if on low, cook for about 45 minutes until tortellini are tender.
- In the final 10 minutes of cooking, add spinach and stir until wilted.
- Once everything is cooked, stir in the grated Parmesan cheese and taste for seasoning. Adjust as needed.
- Ladle the soup into bowls and garnish with fresh basil or parsley if desired.
Notes
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, ensure the broth is vegetable-based.
- Feel free to add other vegetables like zucchini or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg