Slow Cooker Tomato and Tortellini Soup
This Slow Cooker Tomato Tortellini Soup is the ultimate cozy meal with just 15 minutes of hands on prep. You'll get a rich, creamy tomato base packed with flavor from sautéed veggies, Parmesan rinds, and herbs. Cheesy tortellini and fresh spinach are stirred in at the end for a complete, satisfying dinner that cooks itself. Perfect for busy weeknights and freezer friendly meal prep.
Ingredients
- 1 quart vegetable stock
- 2 28 ounce cans ground peeled tomatoes
- A few Parmesan cheese rinds optional
- 1 large bay leaf
- 3/4 cup fresh basil roughly chopped
- 1 1/2 teaspoons fresh thyme or 3/4 teaspoon dried
- 3 tablespoons extra virgin olive oil
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 1/2 cups diced carrots
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- Pinch of red pepper flakes optional
- 4 tablespoons tomato paste
- 1/2 cup dry white wine like Sauvignon Blanc
- 3/4 cup freshly grated Romano cheese
- 1/2 cup heavy cream
- 2 tablespoons butter optional
- 1 12 ounce package frozen cheese tortellini
- 8 ounces fresh baby spinach
Instructions
- In a 4 quart or larger slow cooker, combine the vegetable stock, canned tomatoes, Parmesan rinds (if using), bay leaf, basil, and thyme. Turn the slow cooker to HIGH (for 4 hours) or LOW (for 6 hours) and cover.
- Heat olive oil in a large skillet over medium high heat. Add celery, onion, and carrots; sauté for 3-4 minutes until starting to soften.
- Add garlic, salt, pepper, paprika, and red pepper flakes. Cook for 1 minute until fragrant. Add tomato paste and cook, stirring, for 2 minutes.
- Pour in the white wine to deglaze the skillet, scraping up any browned bits. Immediately pour the entire skillet mixture into the slow cooker. Stir, cover, and cook for the remaining time.
- When cooking is complete, discard the bay leaf and cheese rinds. Use an immersion blender to puree the soup until completely smooth.
- Stir in the grated Romano cheese, heavy cream, and optional butter until smooth.
- Ensure the slow cooker is on HIGH. Add the frozen tortellini and cook for 10 minutes, or until tender. Stir in the spinach and cook just until wilted, 1-2 minutes. Serve immediately.