Healthier Slow Cooker Creamy Tortellini Vegetable Soup

One Pot Vegetable Tortellini Soup

This luxurious soup combines the flavors of Tuscan cuisine—creamy broth, sun-dried tomatoes, spinach, and cheesy tortellini—with a medley of vegetables. It’s rich, comforting, and packed with flavor!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini (optional)
• 1/2 cup sun-dried tomatoes (oil-packed, chopped)
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 9 oz cheese tortellini (fresh or frozen)
• 2 cups fresh spinach or kale, roughly chopped
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Sauté the Vegetables
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened.
   • Stir in the minced garlic, carrots, celery, and zucchini (if using). Cook for 5-6 minutes until the vegetables begin to soften.
2. Add Sun-Dried Tomatoes and Broth
   • Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes to release their flavor.
   • Pour in the vegetable broth and stir to combine.
3. Season the Soup
   • Add the Italian seasoning, dried thyme, red pepper flakes (if using), salt, and pepper. Stir well.
   • Bring the mixture to a gentle simmer and let it cook for 10-15 minutes until the vegetables are tender.
4. Cook the Tortellini and Spinach
   • Stir in the cheese tortellini and cook according to the package instructions (usually 5-7 minutes for fresh or 7-9 minutes for frozen).
   • During the last 2-3 minutes of cooking, add the fresh spinach or kale and stir until wilted.
5. Add Cream and Parmesan
   • Reduce the heat to low and stir in the heavy cream or half-and-half.
   • Add the grated Parmesan cheese and stir until melted and combined.
6. Serve
   • Ladle the soup into bowls.
   • Garnish with extra grated Parmesan cheese and fresh basil or parsley.

Tips

• For a lighter version, substitute the heavy cream with whole milk or a splash of cream.
• Add cooked chicken or white beans for extra protein.
• If you prefer a thicker soup, let it simmer uncovered for a few extra minutes.
• Serve with crusty bread or garlic bread for dipping.

Enjoy your Creamy Tuscan One Pot Vegetable Tortellini Soup—it’s a taste of Tuscany in every spoonful!