Slow Cooker Creamy Tortellini Spinach Soup
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?! Just add sausage for the meat-eaters.
Ingredients
- 1/2 medium yellow onion diced (about 1 cup)
- 2 medium carrots peeled and chopped (about 3/4 cup)
- 2 medium cloves garlic minced (about 2 teaspoons)
- 1/2 teaspoon dried oregano*
- 1/2 teaspoon dried basil*
- 1 bay leaf
- 1 teaspoon kosher salt + more to taste
- 1/2 teaspoon black pepper + more to taste
- 1 28-ounce can crushed tomatoes
- 4 cups 1 32-ounce box vegetable broth
- 1 12-ounce package dry cheese tortellini
- 4 cups about 4 ounces packed baby spinach
- 1 cup half-and-half
- 1/2 cup 2 ounces shredded mozzarella cheese
- 1/4 cup 1 ounce grated Parmesan cheese
If adding sausage:
- Ground sweet Italian sausage 3/4 pound if adding to all; use about 1/3 pound if adding to half
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.
- If adding sausage, 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.
Notes
* Can substitute 1 teaspoon dried Italian seasoning for the oregano and basil