Slow Cooker Creamy Tortellini Soup

INGREDIENTS:

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup carrots, sliced
1 cup celery, chopped
1 can (14.5 ounces) diced tomatoes, undrained
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 bag (9 ounces) refrigerated cheese tortellini
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup fresh spinach (optional, for added greens)

DIRECTIONS:

Step 1: Sauté the Vegetables

Start by heating olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened and fragrant. This step adds extra depth of flavor to the soup, but you can skip it if you’re in a hurry.

Step 2: Add Ingredients to the Slow Cooker

Transfer the sautéed onion and garlic into the slow cooker. Add the carrots, celery, diced tomatoes (with their juices), chicken broth, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.

Step 3: Cook the Soup

Set your slow cooker to low and cook for 4-5 hours, or on high for 2-3 hours. The vegetables should be tender by the time the cooking is done, and the flavors will have melded together beautifully.

Step 4: Add Tortellini and Cream

About 30 minutes before serving, stir in the tortellini and heavy cream. The tortellini will cook quickly in the soup, absorbing all the flavors. Let it cook for 20-30 minutes until the tortellini is tender and heated through.

Step 5: Stir in Parmesan and Spinach

Once the tortellini is done, stir in the Parmesan cheese for extra creaminess and richness. If using fresh spinach, add it now, allowing it to wilt into the soup for an added burst of color and nutrition. Taste and adjust seasoning if necessary.

Step 6: Serve and Enjoy

Ladle the soup into bowls and serve hot. For added flavor, top with more Parmesan cheese or a sprinkle of fresh herbs. Enjoy this creamy, comforting soup with crusty bread or a side salad for a complete meal.