Crockpot Tortellini Soup
Rich and creamy crockpot tortellini soup is packed with pasta and veggies. It preps in minutes, perfect for busy nights!
Servings: 6
Equipment
Ingredients
- 6 cups low-sodium chicken broth
- 2 (14.5-ounce) cans Italian-style diced tomatoes
- 1 (11-ounce) bag fresh spinach
- 1 (8-ounce) package cream cheese, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- pepper to taste
- 1 (18-20-ounce) package three-cheese tortellini
Instructions
- Place the chicken broth, tomatoes, spinach, cream cheese, cumin, oregano, garlic salt, and pepper to taste in the slow cooker.
- Cover and cook on high for 2–3 hours, stirring occasionally.
- Add tortellini and continue cooking on high for 1 additional hour. Serve warm.
Video
Notes
Stove top directions. Combine broth, tomatoes, spinach, and seasonings in a large pot over medium-low heat and bring to a light simmer (about 10 minutes). Add cream cheese and tortellini and allow tortellini to cook through while the cream cheese melts for 8–10 minutes. Stir the soup to combine before serving.
Make Ahead. This soup can be made ahead and stored in an airtight container in the refrigerator for 3-4 days. Be aware that the pasta may continue to absorb the liquid. Reheat in the microwave or the stovetop.
Store leftover spinach and tortellini soup in an airtight container in the fridge for 3-4 days. Be aware that the pasta may continue to absorb the liquid.
Nutrition
Serving: 1g | Calories: 41kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.2mg | Sodium: 460mg | Potassium: 215mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg