Crockpot Tortellini Soup
A comforting and easy crockpot soup featuring tortellini, carrots, spinach, and tomatoes, perfect for weeknight meals.
Ingredients
Base Ingredients
- 1 package tortellini (fresh or frozen) Do not use dried tortellini.
- 4 cups vegetable broth Use low-sodium for better control of salt.
- 1 can diced tomatoes
- 1 cup spinach Add at the start for even distribution.
- 1 cup carrots, diced Chop small for tender texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste Add increments after cooking if using low-sodium broth.
- Grated Parmesan cheese (for serving)
Instructions
Preparation
- Add the chopped onion, minced garlic, diced tomatoes, vegetable broth, diced carrots, spinach, and Italian seasoning into your crockpot and stir gently to combine.
- Add the tortellini, pressing it just below the surface so it’s mostly submerged in the liquid.
- Season with salt and pepper to taste, keeping in mind you can always add more after cooking.
Cooking
- Cover and cook on low for 4-6 hours or until the carrots are tender.
Serving
- Serve with a generous grating of Parmesan cheese.
Notes
For a creamier soup, stir in 1/2 cup of cream or mascarpone at the end. To loosen a thick soup, add a splash of hot broth or water. Store leftovers in an airtight container for up to 3 days. For freezing, remove the tortellini before freezing the broth and veggies.