This wonderfully creamy and flavor-packed tortellini soup is super easy to make and is sure to become a family favorite!
It’s been a crazy week and I’m ready for the weekend, how about you? I’ve been nursing a case of strep throat with accompanying fever while still having to meet the day to day demands of taking my kids to their various activities and meeting deadlines of my own. Fortunately the fever subsided just in time for my husband and I to use the tickets we had already purchased to catch the final performance of Broadway’s traveling production of The King and I in Seattle. I felt like it was a well deserved treat for having to put up with strep!
Isn’t strep just awful? But I’ll take the high fever portion of it any day over swollen tonsils and the excruciatingly painful throat that feels like with every swallow you’re having your throat sand-papered, blow-torched and scratched with a hundred sharp, rusty nails, all at the same time- gah, it was awful!
So what does all this have to do with soup? Well, this week the only thing I could handle swallowing were liquids and then, gradually, liquids with soft substances like pasta. This Creamy Tortellini Soup was perfect not only because of its soft and creamy texture, but because it was easy and fuss-free dish to make when I wasn’t feeling up to cooking. And that’s the beauty of slow-cooker recipes.
Unlike many creamy slow-cooker soups though, this one doesn’t have that all-too-common unsightly curdled appearance or texture. That’s because we’re waiting to add the cream and cheese until the very end, resulting in a silky-creamy soup that’s visually appealing and absolutely delicious.
Fuss-free, easy to make and featuring wholesome ingredients, this is sure to become a family favorite!
Let’s get started!
Add the broth to the slow cooker and whisk in the flour until dissolved. Add the spices, onion, garlic, tomatoes, tomato paste and stir until incorporated. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Add the frozen cheese tortellini and cook on HIGH for another 15-20 minutes or until the tortellini are done. Add the shredded Cheddar cheese, spinach, cream, cream cheese and and stir until the cheese is melted, then continue to cook for another 5 minutes or until the spinach is wilted.
Add salt and pepper to taste. Your slow cooker tortellini soup is ready!
Serve sprinkled with some freshly grated Parmesan cheese.
Enjoy!
Slow Cooker Creamy Tortellini Soup
Ingredients
- 4 cups quality chicken broth
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 2 cloves garlic ,minced
- 1 15 ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 bag (16 oz) frozen cheese tortellini
- 4 cups baby spinach leaves ,washed and drained
- 1 cup heavy cream
- 2 ounces cream cheese
- 1 1/2 cups cheddar cheese ,shredded
- Freshly grated Parmesan cheese ,for serving
Instructions
- Add the broth to the slow cooker and whisk in the flour until dissolved. Add the spices, onion, garlic, tomatoes, tomato paste and stir until incorporated. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours. Add the frozen cheese tortellini and cook on HIGH for another 15-20 minutes or until the tortellini are done. Add the shredded Cheddar cheese, spinach, cream, cream cheese and and stir until the cheese is melted, then continue to cook for another 5 minutes or until the spinach is wilted. Add salt and pepper to taste.
- Serve sprinkled with some freshly grated Parmesan cheese.
Pat Nelson says
This was so easy to make a BIG hit with the whole family, thank you!
Jeanie Owens says
Made this for Sunday dinner tonight. Popped it into the slow cooker before church, and when we came home an early dinner was ready. Loved the warm, creamy texture and so did everyone else. This one is a keeper!
Kimberly @ The Daring Gourmet says
Hi Jeanie! :) That’s wonderful, I’m so glad you all enjoyed it, thank you!