Best Creamy Slow Cooker Tortellini Soup Recipes

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
• If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
• Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
• Divide among serving bowls; garnish with pesto and Parmesan cheese.

SLOW COOKER CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP RECIPE

Steps:

• How to make it: onions, flour, basil, garlic, tomato paste and drizzle with olive oil. Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don't worry it will all be okay in the end). Add the mixture to the slow cooker. 2. Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir. Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender). 3. Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold). 4. Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces. Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!

CREAMY SLOW COOKER TORTELLINI SOUP RECIPE - (4.5/5)

Steps:

• Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

SLOW COOKER CREAMY TORTELLINI SPINACH SOUP

Steps:

• 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.

CAFE DELITES SLOW COOKER CREAMY TORTELLINI SOUP

Steps:

• Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
• Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Mix cornstarch and water until smooth. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
• Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
• Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed ½ cup); taste test and season with extra salt and pepper to suit your tastes.
• Serve with crusty warmed bread.