I have always been a fan of the Crock-Pot. This Is Us hasn’t scared me away from it yet and I’m thankful for that because this slow cooker tortellini soup recipe really hit the spot! It was in the high 20’s this past week in Nashville and it was nice to be able to sit down to something warm after a long day of work.
Prep time: 15 minutes
Cook time: 4 hours on low
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 cups fresh spinach diced
- 16oz-22oz pack three cheese tortellini (if you want LOTS of tortellini as seen in photo above, go for 22oz. If you prefer a bit more sparse, go with the 16 oz)
- 1 tbsp parsley
- 1 tbsp oregano
- 1 tbsp rosemary
- 1 tbsp basil
- 6 cups low-sodium vegetable broth (I used 4 in this one and I definitely wish I used more. I ended up adding a bit of water, but I think 2 more cups would’ve been perfect)!
- Mini mozzarella cheese balls for topping
Place first 8 ingredients in slow cooker and mix evenly. Slowly add in vegetable broth. Mix and turn on low for about 4 hours. I checked on it about half way through and mixed it then left until dinner time. Tortellini will be soft and celery will be translucent when done. Serve in bowl and top with mini mozzarella balls if desired.