Description
A cozy, no-fuss weeknight soup made with creamy tomato broth, tender cheese-filled tortellini, and fresh spinach, perfect for busy evenings.
Ingredients
Scale
- 1 package cheese-filled tortellini
- 1 can (15 oz) tomato sauce
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 cups fresh spinach
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a slow cooker, combine the tomato sauce, vegetable broth, diced tomatoes, dried basil, garlic powder, salt, and pepper. Stir to combine.
- Add the cheese-filled tortellini and stir again.
- Cook on low for 5–6 hours or on high for 3–4 hours.
- About 30 minutes before serving, stir in the heavy cream and fresh spinach.
- Once the spinach has wilted, taste and adjust the seasoning if needed.
- Serve warm and enjoy!
Notes
Use full-fat heavy cream for the creamiest texture; for a lighter version, substitute with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: soup, tortellini, slow cooker, creamy tomato, basil, vegetarian, easy dinner