Creamy Crockpot Tortellini Soup Recipes
SLOW COOKER CREAMY TORTELLINI SOUP
Slow Cooker Creamy Tortellini Soup is pure comfort food, loaded with vegetables, Italian sausage and cheese tortellini! NO flour and NO heavy cream!
Provided by Karina
Categories Soup
Time 4h15m
Number Of Ingredients 14
Steps:
- Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
- Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook on HIGH heat setting for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
- Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
- Pour in milk in 1/3 cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.
- Serve with crusty warmed bread
Nutrition Facts : Calories 447 kcal, Carbohydrate 27 g, Protein 17 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 87 mg, Sodium 1136 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SLOW COOKER TORTELLINI
Perfect for cold-weather entertaining--make this soup ahead of time, freeze, and simply reheat when your guests have arrived.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.
- Add the roasted peppers, broth, beans, tomatoes, artichoke hearts, celery, onions, olive oil, and garlic to the lined-slow cooker. Stir gently with a wooden spoon or rubber scrapper to combine.
- Cover and cook on high for 5 hours.
- Stir in Swiss chard and tortellini gently with a rubber spatula and cook 7 to 9 minutes more or until pasta is just al dente. Serve with Parmesan cheese and Parmesan Crisps, if desired.
- Parmesan Crisps: Preheat oven to 375 degrees F. Line two large baking sheets with Reynolds® Parchment Paper. In a small bowl, combine Parmesan cheese, fresh thyme or rosemary, and black pepper. Spoon the cheese mixture into 12 portions, 4 inches apart onto prepared baking sheets. Pat each cheese portion into a 5-inch circle. Bake 4 to 6 minutes or until bubbly and golden brown. Let stand on baking sheet until completely cooled. Carefully remove crisps from parchment paper.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 42.8 g, Cholesterol 30.4 mg, Fat 9.1 g, Fiber 6.4 g, Protein 16.4 g, SaturatedFat 4.3 g, Sodium 1481.8 mg, Sugar 6.5 g
CREAMY SLOW COOKER TORTELLINI SOUP RECIPE - (4.5/5)
Provided by NailCandy
Number Of Ingredients 15
Steps:
- Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.
CAFE DELITES SLOW COOKER CREAMY TORTELLINI SOUP
Make and share this Cafe Delites Slow Cooker Creamy Tortellini Soup recipe from Food.com.
Provided by Joycee Troyer
Categories < 60 Mins
Time 38m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
- Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Mix cornstarch and water until smooth. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
- Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
- Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed ½ cup); taste test and season with extra salt and pepper to suit your tastes.
- Serve with crusty warmed bread.
Nutrition Facts : Calories 51.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.4, Sodium 749.7, Carbohydrate 7.7, Fiber 1.1, Sugar 1.4, Protein 2.7
SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP
As they say, opposites attract. That's certainly the case with sweet, acidic tomatoes and creamy dairy-in all its many forms. After all, it's this better-together combination that makes lasagna so luxurious, pizza so mouthwatering and grilled cheese and tomato soup so irresistible. So when we set out to make an extra-easy slow-cooker soup, we knew we wanted it to feature this combo. But hold on-dairy in the slow cooker? That's usually a less-than-ideal combination (dairy can easily curdle in the slow cooker). That's why the trick to this recipe is waiting until the end to add the cream and cheesy tortellini. That's right, we decided a double-dose of dairy would be the perfect complement to the tomatoes in this soup, and the result is rich, velvety and very comforting! And that's not all, the dollop of fresh pesto adds bright, anise-tinged notes and the sprinkle of shredded Parmesan adds nutty richness that take this simple soup to the next level!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 7
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
- If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
- Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
- Divide among serving bowls; garnish with pesto and Parmesan cheese.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 11 g, ServingSize About 1 1/2 Cups, Sodium 940 mg, Sugar 14 g, TransFat 1/2 g
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