Description
A creamy and comforting tortellini soup made in the crockpot with cream cheese for a rich, velvety texture.
Ingredients
Scale
- 1 lb cheese tortellini
- 8 oz cream cheese, softened
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
Instructions
- Add broth, diced tomatoes, onion, garlic, basil, oregano, salt, and pepper to the crockpot.
- Stir to combine, then cover and cook on low for 4 hours.
- Add tortellini and cream cheese, stirring until the cream cheese melts.
- Cover and cook for another 30 minutes.
- Stir in spinach until wilted.
- Serve topped with Parmesan cheese.
Notes
- For extra creaminess, stir in 1/2 cup heavy cream at the end.
- Store leftovers in the fridge for up to 3 days.
- Substitute spinach with kale if preferred.
- Prep Time: 10 mins
- Cook Time: 4 hrs 30 mins
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg