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–+ servings

Slow Cooker Creamy Spinach Tortellini Soup

By Kimberly Killebrew
This soup is so easy and fuss-free to make the results are positively delicious!
4.90 from 28 votes
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 servings

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
  • 16 ounces fresh or 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.

Nutrition

Calories: 381kcalCarbohydrates: 20gProtein: 12gFat: 28gSaturated Fat: 17gCholesterol: 94mgSodium: 1140mgPotassium: 406mgFiber: 1gSugar: 1gVitamin A: 3075IUVitamin C: 19.3mgCalcium: 282mgIron: 2mg
Course Main Course
Cuisine Italian
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