Slow Cooker Tomato Tortellini Soup Recipes

SLOW COOKER TOMATO TORTELLINI SOUP

Slow Cooker Tomato Tortellini Soup image

Slow Cooker Tomato Tortellini Soup - seriously delicious! Everyone LOVED this no-fuss soup recipe. Just dump everything in the slow cooker and let it work its magic. Serve soup with some crusty bread for an easy weeknight meal the whole family will enjoy! Chicken broth, tomato soup, diced tomatoes, Italian sausage, chive and onion cream cheese and cheese tortellini combine to make THE BEST tomato soup EVER!

Provided by Plain Chicken

Time 6h10m

Number Of Ingredients 6

Ingredients

1 lb Italian sausage
1 (32-oz) container chicken broth
1 (28-oz) can petite diced tomatoes
2 (10.75-oz) cans tomato soup
2 (8-oz) containers chive and onion cream cheese spread, (softened)
1 (18-oz) package refrigerated cheese tortellini, (uncooked)

Steps:

In a skillet, cook Italian sausage until browned and no longer pink. Transfer cooked sausage to slow cooker.
Add chicken broth, tomatoes and tomato soup to slow cooker. Cover and cook on LOW 6 to 8 hours.
Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

Slow Cooker Chicken Tortellini Tomato Soup image

This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you'll be home when the soup is done and can remove it from the heat, it's best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.

Provided by Sarah DiGregorio

Categories dinner, easy, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 1/2 cups chicken stock
1/4 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, preferably fire-roasted
1 tablespoon balsamic vinegar, preferably aged
6 garlic cloves, finely chopped
2 tablespoons chopped fresh oregano (from about 3 to 4 sprigs) or 1 1/2 teaspoons dried oregano
2 teaspoons onion powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt, plus more as needed
1 3/4 to 2 pounds boneless, skinless chicken thighs
5 ounces baby spinach
1 (8- to 10-ounce) package refrigerated cheese tortellini
1 cup grated Parmesan, for serving
Torn or sliced fresh basil, for serving
Black pepper, for serving

Steps:

In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

Slow-Cooker Creamy Tomato and Tortellini Soup image

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

Ingredients

2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup finely chopped green onions, white parts only
2 cloves garlic, finely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
1 package (9 oz) refrigerated cheese tortellini
1/4 cup refrigerated basil pesto
1/2 cup shredded Parmesan cheese (2 oz)

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

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP RECIPE

Slow Cooker Chicken Tortellini Tomato Soup Recipe image

Creamy, tomato soup with cheese tortellini, spinach and chicken!

Provided by Elyse Ellis

Categories Soup

Time 8h10m

Number Of Ingredients 7

Ingredients

3 boneless, skinless chicken breasts
salt and pepper, to taste
19 ounces Italian-style Petite Diced Tomatoes (2 (14.5 ounce cans), do not drain)
19 ounces frozen cheese tortellini (1 package)
6 ounces baby spinach (1 bag)
8 ounces cream cheese (1 package)
4 cups vegetable broth

Steps:

Spray a slow cooker with nonstick cooking spray.
Place chicken breasts in the bottom of the slow cooker.
Season with salt and pepper, to taste.
Top with undrained cans of diced tomatoes, tortellini, and baby spinach.
Cut the cream cheese into cubes and spread out evenly on top of spinach.
Pour vegetable broth over the top.
Cover slow cooker with lid and cook on low for 5-6 hours.
Once it is done cooking, remove chicken from the slow cooker and shred or cut into bite-size pieces.
Return chicken to slow cooker and stir until cream cheese is fully incorporated and serve.

Nutrition Facts : Calories 347 kcal, Carbohydrate 39 g, Protein 23 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 68 mg, Sodium 1050 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

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SLOW COOKER TOMATO AND TORTELLINI SOUP - A FAMILY FEAST®

Web Jan 14, 2014 Pour this mixture into slow cooker and stir to mix. Cover again and allow to cook for four to six hours. After the cooking time is up, …
From afamilyfeast.com
Reviews 33
Category Soup
Cuisine Italian
Total Time 4 hrs 25 mins

In a four quart slow cooker, place stock, tomatoes, cheese rinds, bay leaf, basil and thyme. Turn your slow cooker on, setting the timer on high for four hours or low for six hours, and cover the mixture (this will allow your slow cooker to start heating up).
While the slow cooker starts to heat up, in a large skillet, heat oil over medium high heat. Add celery, onions and carrots and cook for three to four minutes until almost soft. Add garlic, salt, pepper, paprika and pepper flakes and cook for one more minute. Add tomato paste and cook for about two minutes (being careful not to burn), then add wine to deglaze the skillet. Pour this mixture into slow cooker and stir to mix. Cover again and allow to cook for four to six hours.
After the cooking time is up, remove cheese rinds and bay leaf and discard. With an immersion blender puree mixture until very smooth. Add Romano cheese, cream and butter and stir with a spoon to combine. Taste and add more salt and pepper only if needed.
Turn the slow cooker to high (if it isn’t already), then add frozen tortellini. Cook until they are fully cooked (approximately 10 minutes), then add spinach. Continue cooking just until spinach has wilted into the soup (only a minute or two). If soup is too thick, dilute with more cream or more vegetable stock.

Slow Cooker Tomato Tortellini Soup Recipes

SLOW COOKER TOMATO TORTELLINI SOUP

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP RECIPE

Creamy, tomato soup with cheese tortellini, spinach and chicken!

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