Description
This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is a comforting and flavorful soup packed with fresh vegetables, aromatic herbs, and tender cheese tortellini. Using a slow cooker allows the flavors to meld beautifully while keeping preparation simple. It’s creamy, hearty, and perfect for a nourishing meal any time of year.
Ingredients
Scale
Vegetables & Aromatics
- 1 yellow onion, chopped
- 6 carrots, chopped
- 4 celery stalks, chopped
- 2-4 cloves garlic, minced or grated
- 4-6 cups roughly chopped kale
Herbs & Spices
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1-2 teaspoons fennel seeds (use to your taste)
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper, to taste
Liquids & Dairy
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 6 cups low sodium vegetable broth
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese, plus more for serving
Other
- 2 tablespoons tomato paste
- 1 pound fresh cheese tortellini
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the chopped onion, garlic, thyme, basil, oregano, fennel seeds, smoked paprika, and a pinch each of kosher salt and black pepper. Cook for about 5 minutes until the mixture is very fragrant. Remove from heat and transfer to the slow cooker.
- Add Vegetables and Liquids: Stir in the tomato paste, chopped carrots, and celery into the slow cooker. Add the dry white wine, low sodium vegetable broth, and a pinch of crushed red pepper flakes. Stir well to combine.
- Slow Cook Soup: Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 4 to 5 hours, allowing the flavors to meld and vegetables to soften thoroughly.
- Add Final Ingredients: About 15 minutes before the end of cooking, stir in the roughly chopped kale, whole milk or heavy cream, grated parmesan cheese, and fresh cheese tortellini. Cover and continue cooking to let the tortellini cook through and kale wilt.
- Serve: Ladle the soup into bowls and garnish with additional grated parmesan and fresh oregano if desired. Serve hot and enjoy a comforting bowl of creamy tortellini vegetable soup.
Notes
- If preferred, substitute fresh herbs with dried, adjusting quantities accordingly.
- For a vegan version, replace the parmesan and cream with plant-based alternatives and use vegan tortellini.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- You can also prepare this recipe using an Instant Pot or stovetop by following the instructions outlined for each method.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 20 mg
