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Crockpot Tortellini Soup
Crock Pot Spinach Tortellini Soup Recipe is the perfect recipe to make for Meatless Monday or any day of the week! This soup is creamy and delicious!
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
Italian
Servings:
6
Author:
Carrie Barnard
Ingredients
12
oz
cheese tortellini
1
can
crushed tomatoes
(28 ounces)
1
tablespoon
minced garlic
1/4
teaspoon
Italian Seasoning
1
teaspoon
salt
1/2
teaspoon
pepper
4
cups
chicken broth
3/4
cup
parmesan cheese
grated
2
cups
fresh spinach
chopped
2
cups
heavy cream
Instructions
Place the tortellini, crushed tomatoes, garlic, Italian seasoning, salt, pepper and chicken broth in a crock pot.
Cover and cook on low for 1-2 hours until the tortellini is tender and cooked through.
Stir in the heavy cream, spinach, and parmesan cheese.
Cover and cook on low for 20-30 minutes until the cream is heated through, cheese is melted and the spinach is slightly wilted.
Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories:
536
kcal
|
Carbohydrates:
34
g
|
Protein:
18
g
|
Fat:
37
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
124
mg
|
Sodium:
1826
mg
|
Potassium:
394
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
2356
IU
|
Vitamin C:
10
mg
|
Calcium:
328
mg
|
Iron:
3
mg
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