Slow-Cooker Creamy Tomato Tortellini Soup

The secret to this simple yet flavorful soup is adding a piece of rind from the Parmesan cheese to the broth-tomato mixture while cooking. The rind not only imparts a rich savoriness but also helps to thicken the soup giving it a light, velvety consistency. A (19-oz) package of frozen tortellini may be substituted for the refrigerated tortellini.

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PREP TIME: 5 minutes

COOK TIME: 4 hours 15 minutes

SERVINGS: 12 cups

TOTAL TIME: 4 hours 20 minutes

Ingredients

1 small onion, chopped

2 celery stalks, trimmed and chopped

4 cloves garlic, minced (about 2 teaspoons)

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 (28-oz) can crushed tomatoes

1 (14.5-oz) can diced tomato with Italian seasoning

1 (32-oz) carton lower-sodium chicken broth

1 (6- to 8-oz) wedge Parmesan cheese

1 (20-oz) package refrigerated cheese tortellini

3/4 cup half-and-half

4 cups baby spinach

Garnish: Freshly shaved or grated Parmesan cheese (optional)

Notes

Recipe courtesy of Carolyn Williams, PhD, RDN

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Instructions

1. Combine onion, celery, garlic, Italian seasoning, salt, pepper, crushed tomatoes, diced tomatoes, and broth in a slow cooker. Stir gently to combine ingredients.

2. Cut a 2-inch piece of rind off Parmesan cheese wedge. Add cheese rind to slow cooker. Refrigerate remaining cheese.

3. Place lid on slow cooker and cook on HIGH for 4 hours or LOW for 6 hours.

4. Remove lid and carefully remove cheese rind with a slotted spoon; discard rind. Turn slow cooker to HIGH using MANUAL setting.

5. Add tortellini and half-and-half to slow cooker. Cook, uncovered, 10 minutes or until tortellini are tender, stirring occasionally. Turn slow cooker to WARM. Add spinach, stirring until just beginning to wilt.

6. Ladle soup into serving bowls. Top with freshly shaved or grated Parmesan cheese, if desired.

NOTE: The cooking time for the tortellini in the recipe (approximately 10 minutes) is longer than what is recommended on package directions (approximately 3 minutes). Extra time is required since the tortellini is added to hot, but not boiling, liquid.