SLOW COOKER CREAMY TORTELLINI SPINACH SOUP

Slow Cooker Creamy Tortellini Spinach Soup image

Provided by Kare for Kitchen Treaty

Time 5h20m

Number Of Ingredients 16

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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
Ground sweet Italian sausage (3/4 pound if adding to all; use about 1/3 pound if adding to half)

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.