Creamy Tortellini Soup Slow Cooker Recipe

This slow cooker tortellini soup is richly flavorful, packed with late spring vegetables and the broth is creamy but light. Perfect for sunny days when you still crave a hot meal, but also want the freshness of greens. Make extras to have for lunches during the week!

Prep Time
15 minutes
Cook Time
4 hours
Servings
6
Ingredients:
    • 4 tablespoons olive oil
    • 2 tablespoons butter
    • 2 leeks, sliced (white and light green parts only)
    • ½ teaspoon kosher salt
    • 4 cloves garlic, minced
    • ¼ cup Better than Bouillon Chicken (the one with 50% less sodium—otherwise use half if substituting)
    • 4 cups unsalted chicken broth
    • ½ teaspoon freshly-ground black pepper
    • 12 ounces cheese tortellini
    • 1 cup heavy cream or half-and-half
    • 1 cup asparagus, chopped
    • 2 cups torn kale or spinach leaves
    • 2 tablespoons fresh parsley, minced (plus more to serve)

Instructions:

  1. Heat oil and butter in a large skillet. Add leeks and salt and cook until softened. Add garlic and cook for 2 minutes, stirring frequently. Stir in bouillon to fully coat the vegetables and sauté for a minute.
  2. Transfer this mixture to your Crock-Pot® slow cooker. Add broth and pepper; cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
  3. Add tortellini, cream and asparagus. Cover and let cook for 45 minutes on HIGH. Stir in kale/spinach and cook until wilted. Top with chili flakes and parsley to serve.
  4. Enjoy!

Recipe by: @foodess

Soups And Stews
Italian
Pasta/Rice/Grains
Slow Cooker