Creamy Tortellini Soup in a Slow Cooker

Components:

1. One pound (16 oz) of frozen cheese tortellini, or any other type of tortellini you prefer
2. Diced tomatoes (with liquids) from one 15-oz can
3. One 14.5-ounce can of low-sodium chicken broth (or, for vegetarians, vegetable broth)
4. Half a cup of chopped carrots
5. Half a cup of chopped celery, one small onion, and three minced garlic cloves
6. One teaspoon of dried basil
7. Half a teaspoon of oregano, dried
8. 1/4 teaspoon of optional red pepper flakes for a little kick
9. 1 1/2 cups heavy cream (for a milder version, use half-and-half)
10. Parmesan cheese, half a cup grated (plus more for garnish)
11. To taste, add salt and pepper.
12. Garnish with fresh parsley or basil, if desired.

Directions:

Diced tomatoes, chicken broth, carrots, celery, onion, garlic, basil, oregano, and red pepper flakes (if used) should all be added to your slow cooker. Mix everything together.
Cook the Soup: Cover and cook until the veggies are soft, either on low for 4–6 hours or on high for 2–3 hours.
Include the tortellini:
Add the frozen cheese tortellini to the slow cooker when the vegetables are soft. Gently stir to mix.
Cook on low for another 20 to 30 minutes, covered, or until the tortellini is soft and thoroughly cooked.
Add the Cream and Cheese: Until completely blended and creamy, stir in the heavy cream and Parmesan cheese. As necessary, add salt and pepper to taste and adjust the seasoning.
To serve, ladle the soup into bowls and, if you’d like, top with more grated Parmesan cheese and fresh parsley or basil.
Savor: Savor a warm, hearty dinner of creamy tortellini soup with a piece of crusty bread for dipping!

Advice:

Make It Even Heartier: To add more protein and taste, you can add cooked chicken, sausage, or even spinach.
Cheese: To experiment with different flavors, feel free to use any kind of cheese tortellini, such as spinach or mushroom-filled tortellini.
Lighter Version: Use half-and-half or even whole milk in place of the heavy cream for a lighter version. Another option is to use a non-dairy or reduced-fat cream substitute.
Freezing: Keep in mind that tortellini might absorb moisture and get a little mushy when reheated if you wish to freeze leftovers. You might wish to freeze the soup without the tortellini and then reheat it with fresh tortellini to maintain texture.

The ultimate comfort food is this Slow Cooker Creamy Tortellini Soup, which requires little work yet is creamy, filling, and bursting with flavor. Ideal for hectic days when you want a tasty and simple meal!