Spinach Tortellini Soup slow cooker + video
Easy Crock Pot Tortellini and Spinach Soup is a hearty soup with cheese tortillas, spinach, tomatoes and many spices! !
Crock Pot Spinach Tortellini Soup is a dumpling and waiting dinner, this is the perfect delicious dinner for a busy night! For more delicious Tortellini Soups, please check out our Sausage Tortellini Soup and Tomato Tortellini Soup.
Spinach + Tortellini = victory!
It’s still soup weather, I like it very much! !
We like to drink soup, especially on cold days, always take turns eating our cheese potato soup, white chicken pepper or tomato basil.
But recently, we tried a tortellini soup that has become a new favorite!
The best part is that you actually pour everything in the slow cooker and you are ready to go! ! I usually don’t have much time and like recipes that can be poured into a slow cooker and taste amazing after 4 hours.
This recipe must be one of the most delicious and easiest soup recipes I have ever tried. It is very hearty, filled with cheesy tortellini, spinach, tomatoes and various spices. It is very delicious.
How to make spinach tortellini soup
This recipe is very simple!
Combination + cooking. Put all ingredients (excluding tortellini) in a slow cooker. Before putting it in the crock pot, make sure to cut the cream cheese into 1-inch cubes. Cook on high heat for 2-3 hours, stirring occasionally.
Tortellini. Add the tortellini and continue to cook for another hour on high heat! That’s it! ! In fact, sometimes we only add tortellini at the beginning (especially when freezing), which makes it easier.
notes: If your tortellini is frozen, you may need to toss it into the slow cooker as soon as possible.
Tips + storage information
We used Three cheese tortellini For this recipe, but you can also use cheese and spinach tortellini or cheese and mushroom tortellini. Each one will give the soup a slightly different taste. You can also use three-color tortellini for visual changes.
Add protein Examples include chicken, sausage or ground beef (already cooked).
For the stove top direction:
- Add tomatoes, broth, spinach, and seasonings to the cooking pot. Heat over medium-low heat, stirring occasionally into light bubbles. This will take about 10 minutes. If the soup is boiling, reduce the heat.
- Reduce the heat to the soup and add the tortellini. Place the softened cream cheese 1 inch from the top of the soup.
- When the cream cheese melts, let the tortellini cook. It takes longer to freeze tortellini.
- Once the tortellini are cooked and the cream cheese melts, stir the soup to mix.
Shop Store leftovers in an airtight container in the refrigerator for 3-4 days. Please note that the pasta may continue to absorb liquid. Reheat On the microwave or stove. I don’t recommend freezing leftovers.
For more Italian dishes, please try:
Course main course, soup
Preparation time 5 minutes
Cooking time 3 hours
Total time 3 hours 5 minutes
Calories 406 kcal
Author Little Luna
- 20 ounces cheese tortellini
- 1 10 oz.Bagged fresh spinach
- 2 14.5 oz can diced tomatoes
- 6 cups chicken broth (I use the less sodium version)
- 8 ounces cream cheese
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic salt
- Pepper to taste
Put all the ingredients in a crock pot, minus the tortellini. Before putting it in the crock pot, make sure to cut the cream cheese into 1-inch cubes.
Cook on high heat for 2-3 hours, stirring occasionally.
Add the tortellini and continue to cook for another hour on high heat. Serve hot.
The recipe is adapted from Gracie Road.
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