Vegetable Tortellini Soup (in Crockpot)

Slow Cooker Creamy Spring Tortellini Soup Recipe

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Vegetable Tortellini Soup (in Crockpot)

Learn how to make tasty tortellini soup in the crockpot with this easy, healthy Crockpot Tortellini Soup recipe using simple ingredients.

Prep Time15

Cook Time4

Course: Lunch

Cuisine: American

Keyword: crock pot tortellini soup, Crockpot tortellini, CrockPot Tortellini Soup, Slow Cooker Tortellini Soup, Tortellini soup in crockpot, Vegetarian Tortellini Soup

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

4 tbsp olive oil
2 tbsp butter
2 sliced leeks (white and light green parts only - see notes for substitutions)
½ tsp kosher salt
4 cloves garlic minced
4 cups vegetable broth
½ tsp freshly-ground black pepper
12 oz cheese tortellini
1 cup heavy cream (use evaporated milk for a lighter version)
1 cup chopped asparagus
2 cups torn kale or spinach leaves
2 tbsp minced fresh parsley (plus more to serve)

US Customary - Metric

Instructions

Heat oil and butter in a large skillet (or in your 6QT or larger Crockpot™ slow cooker if it has a saute setting). Add leek and salt and cook until softened. Add garlic and cook 2 minutes more, stirring frequently.
Transfer this mixture to your Crockpot™ slow cooker if done separately. Add broth and pepper; cook on low setting for 6-8 hours, or high for 3-4.
Add tortellini, cream and asparagus. Cover and cook 45 minutes more on high setting. Stir in kale/spinach and cook until just wilted. Top with chili flakes and more parsley to serve.

Notes

*You may substitute 1 large onion and 2 stalks of celery for the leeks.

Nutrition