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To make Slow Cooker Creamy Tortellini Spinach Soup, gather these simple ingredients: - 3 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 2 cups fresh spinach, chopped - 1 package (12 oz) refrigerated cheese tortellini - 1 can (14.5 oz) diced tomatoes, with juices - 1 cup heavy cream or coconut milk - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Grated Parmesan cheese, for serving (optional) - Fresh basil leaves, for garnish (optional) You can elevate the soup with these optional ingredients: - A pinch of red pepper flakes for heat - A squeeze of fresh lemon juice for brightness - A dash of Worcestershire sauce for depth - Sliced mushrooms for earthiness - Fresh herbs like thyme or parsley for added freshness If you can't find an ingredient, here are some substitutes: - Use chicken broth instead of vegetable broth for a richer taste. - For a dairy-free version, coconut milk works well in place of cream. - Swap out cheese tortellini for spinach or mushroom tortellini. - If you prefer, canned crushed tomatoes can replace diced tomatoes. - Use frozen spinach if fresh is not available; just thaw and drain it first. These ingredients come together to create a warm, creamy soup that warms the soul. Enjoy the cooking process and let the flavors meld beautifully in your slow cooker! First, gather all your ingredients. You need: - 3 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 carrot, diced - 2 cups fresh spinach, chopped - 1 package (12 oz) refrigerated cheese tortellini - 1 can (14.5 oz) diced tomatoes, with juices - 1 cup heavy cream or coconut milk - 1 teaspoon dried Italian herbs - Salt and pepper to taste - Grated Parmesan cheese, for serving (optional) - Fresh basil leaves, for garnish (optional) Next, take your slow cooker. Add the vegetable broth, onion, garlic, and carrot. Stir everything together. This mix will form the soup's base. Now, open the can of diced tomatoes. Pour it into the slow cooker with its juices. Sprinkle in the dried Italian herbs. Season with salt and pepper to taste. Cover the slow cooker. Set it to cook on low for four hours or on high for two hours. The goal is to make the vegetables tender. After the time is up, it's time for the tortellini. Add the package of tortellini to the slow cooker. Stir it in gently. Cook for another 30 minutes on high. The tortellini should be cooked through and tender. Now, it's time to add the spinach and cream. Stir in the chopped spinach and heavy cream or coconut milk. These ingredients make the soup creamy and rich. Let it cook for another ten minutes. The spinach should wilt nicely in the warm soup. Before you serve, taste the soup. Adjust the seasoning if needed, adding more salt and pepper. When serving, ladle the soup into bowls. For a nice touch, sprinkle grated Parmesan cheese on top. Add fresh basil leaves for a pop of color and flavor. Enjoy! To get the best texture for your soup, follow these steps: - Use fresh tortellini. They cook better and stay tender. - Stir gently when adding the tortellini. This keeps them intact. - Add spinach at the end to keep it vibrant and fresh. - If you prefer a thicker soup, let it cook longer. This allows it to reduce. Many people make mistakes when cooking soup. Here are some to watch out for: - Don't skip the sauté step. Cooking the onion and garlic first adds great flavor. - Avoid overcooking the tortellini. They can become mushy if left too long. - Resist the urge to add too much salt early. Taste as you go for best results. You can easily boost the soup's flavor with these tips: - Add a splash of lemon juice for brightness. - Mix in some red pepper flakes for heat. - Consider fresh herbs like thyme or parsley for extra depth. - For a richer taste, try adding a bit of white wine with the broth. These tips will help you make a delightful Slow Cooker Creamy Tortellini Spinach Soup that everyone will love! {{image_2}} You can easily make this soup vegetarian or vegan. To do this, just skip the heavy cream. Use coconut milk for a vegan twist. For extra flavor, try adding a splash of lemon juice. You can also swap the cheese tortellini for a brand that is dairy-free. This way, everyone can enjoy a delicious bowl! If you want to add protein, you have options. You can stir in cooked chicken or turkey for a hearty meal. For a meatless choice, try chickpeas or lentils. They add protein and fiber, making this soup even more filling. Just add them during the last 30 minutes of cooking. Spinach is great, but you can mix it up! Kale or Swiss chard work well in this soup. These greens give a different texture and taste. Add them in the last 10 minutes of cooking. This way, they stay bright and fresh. You can even toss in frozen peas for a sweet touch! To store your Slow Cooker Creamy Tortellini Spinach Soup, let it cool first. Use airtight containers for best results. You can keep it in the fridge for up to three days. Make sure you label the containers with the date. This will help you track how fresh it is! When you're ready to enjoy your leftovers, reheat the soup on the stove. Pour the soup into a pot and warm it over medium heat. Stir often to keep it from sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and heat it in 30-second intervals. Stir in between until it’s hot. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. It will stay good for up to three months. To thaw, place it in the fridge overnight. Reheat it on the stove, adding a splash of broth if needed. This helps bring back its creamy texture. It takes about 30 minutes to cook tortellini in a slow cooker. After your soup is ready, add the tortellini. Cook them on high for 30 minutes. They should be tender and delicious. Yes, you can use frozen tortellini! Just add them in the last 30 minutes of cooking. They will cook well and taste great. Frozen tortellini are a quick option when you are short on time. This soup pairs well with crusty bread. A fresh salad can also be a nice side. For a heartier meal, serve it with grilled cheese sandwiches. You can make it fun by adding different toppings like grated cheese or fresh herbs. This blog post covered how to make Slow Cooker Creamy Tortellini Spinach Soup. We explored the key ingredients and optional flavors to boost taste. I shared step-by-step instructions and tips for perfect texture and flavor. We also discussed variations for different diets and how to store leftovers efficiently. As you cook, remember to adjust flavors and have fun. Enjoy your soup journey!

Slow Cooker Creamy Tortellini Spinach Soup

Warm up with a bowl of Slow Cooker Creamy Tortellini Spinach Soup, the perfect blend of flavors and comfort! This easy recipe features a rich vegetable broth, tender tortellini, fresh spinach, and creamy goodness, all made effortlessly in your slow cooker. With just a few simple ingredients, you can create a delightful dish that serves six. Click through to explore this delicious recipe and make your mealtime extraordinary!
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Ingredients
  

3 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

2 cups fresh spinach, chopped

1 package (12 oz) refrigerated cheese tortellini

1 can (14.5 oz) diced tomatoes, with juices

1 cup heavy cream or coconut milk

1 teaspoon dried Italian herbs

Salt and pepper to taste

Grated Parmesan cheese, for serving (optional)

Fresh basil leaves, for garnish (optional)

Instructions
 

In a slow cooker, combine the vegetable broth, diced onion, minced garlic, and diced carrot. Stir to mix well.

    Add the can of diced tomatoes along with their juices and the dried Italian herbs. Season with salt and pepper to taste.

      Cover the slow cooker and set it to cook on low for 4 hours or on high for 2 hours until the vegetables are tender.

        After the cooking time is up, add the tortellini to the slow cooker. Stir to combine and cook for an additional 30 minutes on high, or until the tortellini are cooked through.

          Once the tortellini are ready, stir in the chopped spinach and heavy cream (or coconut milk) to the soup. Allow it to cook for another 10 minutes until the spinach is wilted and everything is heated through.

            Taste and adjust seasoning, adding more salt and pepper if needed.

              Serve hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.

                Prep Time, Total Time, Servings: 15 min | 4.5 hours | 6 servings

                  Presentation Tips: Serve the soup in shallow bowls, drizzling a little extra cream on top for a beautiful finish, and sprinkle with fresh basil for a pop of color. A slice of crusty bread on the side complements this dish perfectly!