Print Recipe
5 from 3 votes

Slow Cooker Creamy Tortellini Soup

This soup is so easy and fuss-free to make the results are positively delicious!
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Servings: 6 servings
Calories: 381kcal
Author: Kimberly Killebrew, www.daringgourmet.com

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.
Calories: 381kcal | Carbohydrates: 20g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 1140mg | Potassium: 406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3075IU | Vitamin C: 19.3mg | Calcium: 282mg | Iron: 2mg