Crock Pot Spinach Tortellini Soup Recipes

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SLOW COOKER CREAMY TORTELLINI SPINACH SOUP



Slow Cooker Creamy Tortellini Spinach Soup image

Thick, rich, and hearty, this vegetarian soup is the perfect comforting end to a cool day. Tortellini, spinach, tomatoes, and cheese - what could go wrong?! Just add sausage for the meat-eaters.

Provided by Kare for Kitchen Treaty

Time 5h20m

Number Of Ingredients 16

1/2 medium yellow onion (diced (about 1 cup))
2 medium carrots (peeled and chopped (about 3/4 cup))
2 medium cloves garlic (minced (about 2 teaspoons))
1/2 teaspoon dried oregano*
1/2 teaspoon dried basil*
1 bay leaf
1 teaspoon kosher salt + more to taste
1/2 teaspoon black pepper + more to taste
1 28-ounce can crushed tomatoes
4 cups 1 32-ounce box vegetable broth
1 12-ounce package dry cheese tortellini
4 cups about 4 ounces packed baby spinach
1 cup half-and-half
1/2 cup 2 ounces shredded mozzarella cheese
1/4 cup 1 ounce grated Parmesan cheese
Ground sweet Italian sausage (3/4 pound if adding to all; use about 1/3 pound if adding to half)

Steps:

  • Add the carrots, onion, garlic, spices, tomatoes and broth to the slow cooker.
  • Cover and cook on low until the carrots are tender, 3-6 hours (time varies depending on your slow cooker. If you cook it for longer - say, 8 hours - it won't hurt).
  • Add the tortellini to the slow cooker, stir to combine, cover, and cook on high 20 minutes.
  • Add the spinach, stir until wilted, cover again, and cook another 5 minutes.
  • Warm the half and half in the microwave for 30 seconds. Add the cream, mozzarella, and Parmesan to the slow cooker. Stir until thoroughly combined and turn off the heat.
  • Remove bay leaf. Season with additional salt and pepper to taste.
  • If adding sausage, place a large skillet over medium-high heat. Once hot, add sausage to the pan and brown, breaking into small pieces with a spatula or wooden spoon as it cooks. Add cooked sausage to individual servings.

CROCK POT SPINACH TORTELLINI SOUP



Crock Pot Spinach Tortellini Soup image

Crock Pot Spinach Tortellini Soup Recipe is the perfect recipe to make for Meatless Monday or any day of the week! This soup is creamy and delicious!

Provided by Eating on a Dime

Categories     Soup

Time 2h10m

Number Of Ingredients 14

2 tablespoons butter
8 oz cremini mushrooms (sliced)
1/2 onion (chopped)
1 tablespoon minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
6 cups chicken broth
12 oz cheese tortellini
3/4 cup parmesan cheese (grated)
2 cups fresh spinach (chopped)
2 cups heavy cream

Steps:

  • Place everything but the parmesan chese, spinach and cream into the crock pot.
  • cover and cook on low for 1-2 hours.
  • Stir in the heavy cream, spinach, and parmesan cheese.
  • Let it heat through and serve.

Nutrition Facts : Calories 587 kcal, Carbohydrate 33 g, Protein 21 g, Fat 43 g, SaturatedFat 25 g, Cholesterol 149 mg, Sodium 981 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SPINACH TORTELLINI SOUP



Spinach Tortellini Soup image

This is a recipe I got from a friend who's in culinary school. It's real simple and tastes even better the next day.

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 20m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach
2 (14.5 ounce) cans chicken broth
1 (9 ounce) package cheese tortellini
¼ tablespoon dried basil
¼ tablespoon garlic powder
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the spinach and chicken broth. Heat to boiling, then reduce heat to low. Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness. Season with basil, garlic powder, salt, and pepper.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 33.2 g, Cholesterol 28.1 mg, Fat 6 g, Fiber 3.8 g, Protein 11.5 g, SaturatedFat 2.8 g, Sodium 293.5 mg, Sugar 2.2 g

SLOW-COOKER SPINACH-MUSHROOM TORTELLINI



Slow-Cooker Spinach-Mushroom Tortellini image

This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma's pot roast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h50m

Yield 6

Number Of Ingredients 12

1 package (8 oz) white button mushrooms, thinly sliced
1 cup thinly sliced yellow onions
4 tablespoons butter, melted
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups Progresso™ Broth Vegetable(from 32-oz carton)
1 package (20 oz) refrigerated cheese-filled tortellini
1 package (8 oz) cream cheese, softened and cubed
3 cups baby spinach leaves, lightly packed
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup shredded fresh basil leaves

Steps:

  • Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
  • Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
  • Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.

Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 150 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 4 g, TransFat 1 g

EASY TORTELLINI SPINACH SOUP



Easy Tortellini Spinach Soup image

This is the easiest soup you will ever make-believe me! I always keep the ingredients on hand, so if I'm feeling under the weather or just plain busy I can throw together this comforting soup in a flash. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (3 quarts).

Number Of Ingredients 8

16 frozen fully cooked Italian meatballs (about 1 pound)
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cartons (32 ounces each) chicken stock
2 cups frozen cheese tortellini (about 8 ounces)
3 ounces fresh baby spinach (about 4 cups)
Shredded Parmesan cheese, optional

Steps:

  • Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.

Nutrition Facts : Calories 177 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 949mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

SPINACH AND TORTELLINI SOUP



Spinach and Tortellini Soup image

A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. -Debbie Wilson, Burlington, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 6 servings (2 quarts).

Number Of Ingredients 9

1 teaspoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
3 cans (14-1/2 ounces each) vegetable broth
2 teaspoons Italian seasoning
1 package (9 ounces) refrigerated cheese tortellini
4 cups fresh baby spinach
Shredded Parmesan cheese
Freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, broth and Italian seasoning; bring to a boil. Add tortellini; bring to a gentle boil. Cook, uncovered, just until tortellini are tender, 7-9 minutes., Stir in spinach. Sprinkle servings with cheese and pepper.

Nutrition Facts : Calories 164 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 799mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

CROCK POT TORTELLINI SPINACH SOUP RECIPE



Crock Pot Tortellini Spinach Soup Recipe image

Easy Crock Pot Tortellini and Spinach Soup is a hearty soup filled with cheese tortellini, spinach, tomatoes, and lots of spices!!

Provided by Lil' Luna

Categories     Main Course     Soup

Time 3h5m

Number Of Ingredients 9

20 oz cheese tortellini
1 10 oz. bag fresh spinach
2 14.5 oz cans Italian style diced tomatoes
6 cups chicken broth ((I use the less sodium version))
8 oz cream cheese
1 tsp cumin
1 tsp oregano
1 tsp garlic salt (with parsley flakes)
pepper to taste

Steps:

  • Place all ingredients in the crock pot, minus the tortellini. Make sure cream cheese is cut up in 1 inch cubes before placing in crock pot.
  • Cook on HIGH for 2-3 hours stirring occasionally.
  • Add tortellini and continue cooking on HIGH for an additional hour. Serve warm.

Nutrition Facts : Calories 406 kcal, Carbohydrate 41 g, Protein 16 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 1357 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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