Description
A rich, velvety soup that combines tender cheese tortellini, fresh vegetables, and savory herbs, all slow-cooked to perfection in a creamy broth. Ideal for cozy nights or busy weekdays, this comforting dish is both satisfying and easy to prepare.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup baby spinach or chopped kale (optional)
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, warm olive oil. Sauté diced onions until translucent (3–4 minutes), then add garlic and cook for 1 more minute.
- Transfer sautéed onions and garlic to slow cooker. Add carrots, celery, broth, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- About 30–45 minutes before serving, add tortellini and heavy cream. Stir in spinach or kale if using.
- Before serving, stir in Parmesan cheese and adjust seasoning. Garnish with chopped parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours