Slow Cooker Creamy Tortellini Spinach Soup Recipes

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EASY SLOW-COOKER TORTELLINI



Easy Slow-Cooker Tortellini image

This tortellini recipe is excellent for a slow cooker. Keep an eye on your tortellini, as it may be done sooner. If it looks soupy, leave the lid off for the last half hour or so of cooking. For a vegetarian version, omit sausage and use vegetable broth instead!

Provided by Debbie Crawford

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 4h10m

Yield 6

Number Of Ingredients 6

1 pound ground sausage
2 (14.5 ounce) cans Italian-style diced tomatoes, drained
19 ounces frozen cheese tortellini
1 (8 ounce) package Neufchatel cheese
1 (5 ounce) package fresh spinach, or more to taste
4 cups chicken broth

Steps:

  • Heat a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a slow cooker.
  • Pour diced tomatoes, tortellini, Neufchatel cheese, spinach, and chicken broth into the slow cooker, making sure to chunk up cheese throughout the mixture.
  • Cover and cook on Low until tortellini has become tender, 4 to 6 hours.

Nutrition Facts : Calories 608.7 calories, Carbohydrate 48.3 g, Cholesterol 114 mg, Fat 33.2 g, Fiber 3.8 g, Protein 28.6 g, SaturatedFat 15 g, Sodium 2159.3 mg, Sugar 6.8 g

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.

CREAMY SLOW COOKER TORTELLINI SOUP RECIPE - (4.5/5)



Creamy Slow Cooker Tortellini Soup Recipe - (4.5/5) image

Provided by NailCandy

Number Of Ingredients 15

1 (1 1/2 - 2 ounce) envelope white sauce mix
4 cups water
1 (14 ounce) can vegetable broth
1 1/2 cups mushrooms, sliced fresh
1/2 cup onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon cayenne pepper
1 (7 - 8 ounce) package dried cheese tortellini (about 2 cups)
1 (12 ounce) can evaporated milk
6 cups fresh baby spinach leaves or torn spinach
Ground black pepper (optional)
Parmesan cheese, finely shredded (optional)

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.

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