Description
A comforting, creamy weeknight soup made in the slow cooker with cheese tortellini, vegetables, and a rich broth. It requires only 10 minutes of active prep time and delivers restaurant-quality flavor with minimal effort.
Ingredients
- 1 package (9-12 oz / 250-340g) refrigerated cheese tortellini
- 4 cups (960ml) low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup (240ml) heavy cream
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 2 cups fresh spinach
- Optional: 2 cups cooked shredded chicken
- Optional: 1 pound sliced Italian sausage
- Optional: 8 oz sliced mushrooms
Instructions
- Heat butter in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add diced carrots and celery to the skillet and cook for another 2 minutes.
- Add minced garlic, dried thyme, and oregano; cook for 1 minute until fragrant. Transfer this mixture to the slow cooker.
- Pour in the chicken broth and heavy cream. Stir to combine and add 1 teaspoon of salt and pepper. Pour into the slow cooker.
- Cover and cook on low for 4-6 hours (or high for 2-3 hours).
- During the last 30 minutes of cooking, add the tortellini to the slow cooker. Stir and cover to allow pasta to cook.
- If using optional add-ins like chicken or sausage, add them during the last hour of cooking. If using mushrooms, sauté with onions in step 1.
- Stir in fresh spinach just before serving, allowing it to wilt.
- Taste and adjust salt and pepper. Serve hot with crusty bread or garlic bread.
Notes
Do not add tortellini at the beginning of cooking as it will turn to mush; add only in the last 30 minutes. Sautéing the onions and garlic before adding to the slow cooker significantly improves flavor. Use low-sodium broth to control salt levels. This soup does not freeze well due to the dairy and pasta texture; store leftovers in the refrigerator for up to 4 days and reheat with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
Keywords: slow cooker soup, tortellini soup, creamy soup, easy weeknight dinner, comfort food, 30-minute meal, vegetarian soup options