Cooklist AI

Comforting Slow-Cooker Tortellini and Vegetable Soup

Name: Comforting Slow-Cooker Tortellini and Vegetable Soup
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 1 pinch crushed red pepper flakes; 2 teaspoons kosher salt; 1 tablespoon tomato paste; 1/2 cup whole milk; 1/3 cup grated parmesan cheese plus additional for serving; 1 teaspoon smoked paprika; 6 carrots, chopped into 1-inch pieces; 3 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 cup dry white wine; 1 pound fresh cheese tortellini; 6 cups low sodium vegetable broth; 4 celery stalks, chopped into 1-inch pieces; 1 teaspoon ground black pepper; 1 yellow onion, chopped; 1/4 cup extra virgin olive oil; 2 cups baby spinach leaves

This tortellini and vegetable soup is a delightful mix of Italian flavors and cozy comfort food, perfect for a chilly evening. The slow cooker does most of the hard work for you, leaving you with a creamy, hearty, and healthful meal that's as easy to make as it is delicious.



7 hr 15 min

TOTAL TIME

435

CALORIES

$2.73

PER SERVING

Comforting Slow-Cooker Tortellini and Vegetable Soup

Ingredients

19 INGREDIENTS

6 SERVINGS

1 pinch crushed red pepper flakes

2 tsp kosher salt

1 tbsp tomato paste

1/2 cup whole milk

1/3 cup grated parmesan cheese

plus additional for serving

1 tsp smoked paprika

6 whole carrots

chopped into 1-inch pieces

3 cloves garlic

minced

1 tbsp fresh thyme leaves

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 cup dry white wine

1 lb cheese tortellini

6 cups low sodium vegetable broth

4 stalks celery

chopped into 1-inch pieces

1 tsp ground black pepper

1 whole yellow onion

chopped

1/4 cup extra virgin olive oil

2 cups baby spinach leaves

Directions

PREPARATION

15 min

PREP TIME

7 hr

COOK TIME

7 hr 15 min

TOTAL TIME

Combine the olive oil, chopped onion, minced garlic, thyme, basil, oregano, paprika, red pepper flakes, salt, and pepper in your slow cooker, making sure all ingredients are well mixed.

Add the tomato paste, chopped carrots, chopped celery, white wine, and vegetable broth to the slow cooker, mixing gently to combine everything.

Cover the slow cooker and cook on low for 7 hours or on high for 3.5 hours.

Stir in the spinach leaves, whole milk, grated parmesan cheese, and tortellini to the slow cooker 10 minutes before the end of the cook time.

Cover and continue to cook until the spinach is wilted and the tortellini is tender.

Ladle the soup into bowls, sprinkle with additional parmesan cheese, and serve.

Health Info

Macros

51g

CARBS

18g

FAT

15g