Cream of Tomato Tortellini Soup

Cream of Tomato Tortellini Soup
Makes 8
Prep 15 m
Slow Cook on High for 3 hours or Low for 5 hours, plus 15 minutes


  1. 1 of 1 Coat slow cooker with nonstick cooking spray. Add 1 1/2 cups each diced carrot and onion, 4 cloves chopped garlic, 2 tbsp olive oil, 4 cups reduced-sodium vegetable broth, 2 cans (28 oz each) San Marzano plum tomatoes, 1 cup water, 1/2 cup chopped basil, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Cover and cook on HIGH for 3 hours or LOW for 5 hours. Puree mixture and return to slow cooker; add 2 pkg (9 oz each) fresh cheese tortellini and cook 15 minutes. Add 2/3 cup heavy cream and 1 bag (6 oz) baby spinach. Stir until spinach wilts. Sprinkle with shaved Parmesan and additional basil.
Nutrition Information for Cream of Tomato Tortellini Soup
Servings Per Recipe: 8
Per Serving: 338 kcal cal., 7 g sat. fat, 12 g Fat, total, 48 g carb., 571 mg sodium, 12 g sugar, 12 g pro., 7 g fiber