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!
Servings: 6
Cost: $14.97, $2.50 per Servings
Ingredients
- 12 oz cheese tortellini
- 1 can crushed tomatoes (28 ounces)
- 1 tablespoon minced garlic
- ¼ teaspoon Italian Seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth
- ¾ cup parmesan cheese grated
- 2 cups fresh spinach chopped
- 2 cups heavy cream
Instructions
- Place 12 oz cheese tortellini, 1 can crushed tomatoes (28 ounces), 1 tablespoon minced garlic, ¼ teaspoon Italian seasoning, 1 teaspoon salt, ½ teaspoon pepper, and 4 cups 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 2 cups heavy cream, 2 cups chopped fresh spinach, and ¾ cup grated 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: 536kcal | Carbohydrates: 34g | Protein: 18g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 124mg | Sodium: 1826mg | Potassium: 394mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2356IU | Vitamin C: 10mg | Calcium: 328mg | Iron: 3mg
