Best Slow Cooker Creamy Tortellini Spinach Soup Recipes

SLOW COOKER CREAMY TORTELLINI, SPINACH AND CHICKEN SOUP Recipe image

Provided by charlotteh371

Number Of Ingredients 17

1 medium yellow onion, diced
1/3 cup all purpose flour
1 Tbsp dried basil
2 cloves of garlic, minced
2 Tbsp tomato paste
3 Tbsp olive oil
4 cups chicken broth
2 (14.5 oz) cans petite diced tomatoes
1 to 1 1/2 lbs boneless, skinless chicken
thighs
1 tsp salt
1/2 tsp pepper
4 cups frozen cheese tortellini (or you can use fresh)
3 cups packed spinach (you can definitely add more than this if you want)
1/2 cup Parmesan cheese
1 cup heavy cream or 1 cup half and half
1. In a microwave-safe bowl add the

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!

Slow Cooker Creamy Tortellini Spinach Soup image

Provided by Kare for Kitchen Treaty

Time 5h20m

Number Of Ingredients 16

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.