Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe

Looking for a comforting yet healthy meal that’s easy to prepare? This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is the perfect solution. Packed with nutritious vegetables and tender tortellini, this soup combines the creaminess you crave with a lighter, healthier twist. It’s ideal for busy days and makes a hearty dinner that everyone will love.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 cup water
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced (any color)
• 1 cup zucchini, diced
• 1 cup spinach, chopped
• 1 cup frozen peas
• 1 cup whole-wheat or low-fat tortellini
• 1/2 cup light cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation

Step 1: Sauté the Aromatics

1. Heat Olive Oil: In a large skillet, heat the olive oil over medium heat.
2. Cook Onion and Garlic: Add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Step 2: Prepare the Soup Base

1. Combine Ingredients: Transfer the sautéed onion and garlic to the slow cooker. Add the vegetable broth, water, carrots, celery, bell peppers, and zucchini.
2. Season: Stir in the dried basil, dried oregano, dried thyme, salt, and pepper.

Step 3: Cook the Soup

1. Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.

Step 4: Add Tortellini and Cream

1. Add Tortellini: About 30 minutes before serving, stir in the tortellini and cook until tender.
2. Add Cream and Cheese: Stir in the light cream or half-and-half and grated Parmesan cheese. Cook for an additional 10 minutes, until the soup is creamy and the cheese is melted.

Step 5: Finish and Serve

1. Add Spinach and Peas: Stir in the chopped spinach and frozen peas. Cook for a few more minutes until the spinach is wilted and the peas are heated through.
2. Garnish and Serve: Garnish with fresh parsley before serving.

Serving Suggestions

Plating the Soup

1. Serve in Bowls: Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh parsley if desired.
2. Add a Side: Pair with a slice of whole-grain bread or a simple green salad for a complete meal.

Side Dish Ideas

• Whole-Grain Bread: A slice of whole-grain bread complements the creamy soup nicely.
• Green Salad: A light, fresh salad adds a crisp contrast to the creamy soup.

Conclusion

This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is a fantastic way to enjoy a creamy, comforting meal without the guilt. The slow cooker does most of the work, making it an easy choice for busy days. With its rich flavors and wholesome ingredients, it’s a soup that everyone in the family will enjoy.

FAQs

1. Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works perfectly in this recipe. Just add it directly to the slow cooker during the last 30 minutes of cooking.

2. Can I use a different type of cream?

Yes, you can use any type of cream or milk, such as skim milk or a dairy-free alternative, though this may affect the creaminess of the soup.

3. Can I make this soup in advance?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator and reheat gently before serving.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.

5. Can I freeze this soup?

Yes, this soup can be frozen. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Yield: 6

Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe

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Looking for a comforting yet healthy meal that's easy to prepare? This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is the perfect solution. Packed with nutritious vegetables and tender tortellini, this soup combines the creaminess you crave with a lighter, healthier twist. It's ideal for busy days and makes a hearty dinner that everyone will love.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 2-4 cloves garlic, minced or grated
• 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
• 2 tablespoons tomato paste
• 6 carrots, chopped
• 4 celery stalks, chopped
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 6 cups low sodium vegetable broth
• 4-6 cups roughly chopped kale
• 1/2 cup whole milk or heavy cream
• 1/3 cup grated parmesan cheese, plus more for serving
• 1 pound fresh cheese tortellini

Instructions

SLOW COOKER

• 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, carrots, and celery.2. To the crockpot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5.3. During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini.4. Serve the soup topped with additional parmesan and fresh oregano, if desired.

INSTANT POT

• 1. Set Instant Pot to sauté. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste. Turn the Instant Pot off.2. To the instant pot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on high pressure for 6 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, parmesan, and the tortellini. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off.4. Serve the soup topped with additional parmesan and fresh oregano, if desired.

STOVE-TOP

• 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender.2. About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.3. Serve the soup topped with additional parmesan and fresh oregano, if desired.