Thick, rich, and hearty, this vegetarian soup is the perfect comforting end to a cool day. Tortellini, spinach, tomatoes, and cheese - what could go wrong?!
Yield: 4
Ingredients
1/2medium yellow oniondiced; about 1 cup
2medium carrotspeeled and chopped; about 3/4 cup
2medium cloves garlicminced; about 2 teaspoons
1/2teaspoondried oregano*
1/2teaspoondried basil*
1bay leaf
1teaspoonkosher salt + more to taste
1/2teaspoonblack pepper + more to taste
28ouncescrushed tomatoesone large can
4cupslow-sodium vegetable broth32 ounces
12ouncescheese tortelliniuse dry, fresh, or frozen**
4ouncesbaby spinachabout 4 cups packed
1cuphalf-and-half
1/2cupshredded mozzarella cheese2 ounces
1/4cupgrated Parmesan cheese1 ounce
Instructions
Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer - say, 8 hours - it won't hurt).
Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
Remove bay leaf. Season with additional salt and pepper to taste.
Notes
Nutrition calculation does not include optional sausage.
* Herb note
You can substitute 1 teaspoon dried Italian seasoning for the oregano and basil
** Tortellini note
If using fresh or frozen tortellini, it will take less time to cook than dry tortellini.
Meat option:
Add cooked Italian sweet sausage to individual portions. Place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings. Use 3/4 pound if adding to all; use about 1/3 pound if adding to half. Can also use veggie sausage!