Slow Cooker Creamy Tortellini (Printer-Friendly Version)
A creamy, hearty tortellini dish with vegetables simmered slowly for rich flavor and comfort.
# Required Ingredients:
→ Vegetables
01 -
1 small yellow onion, diced
02 -
3 cloves garlic, minced
03 -
3 large carrots, peeled and sliced
04 -
2 celery stalks, chopped
05 -
1 cup baby spinach or chopped kale (optional)
→ Liquids and Dairy
06 -
4 cups low-sodium vegetable broth or chicken broth
07 -
1 cup heavy cream
08 -
½ cup grated Parmesan cheese
→ Pasta
09 -
250 grams refrigerated cheese tortellini
→ Seasonings and Oil
10 -
2 tablespoons olive oil
11 -
1 teaspoon dried basil
12 -
½ teaspoon dried oregano
13 -
½ teaspoon crushed red pepper flakes (optional)
14 -
Salt and freshly ground black pepper, to taste
→ Garnish
15 -
Fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Heat olive oil in a skillet over medium heat. Cook diced onion until translucent, about 3 to 4 minutes. Add minced garlic and sauté for an additional minute.
02 -
Transfer sautéed onion and garlic to the slow cooker. Add carrots, celery, vegetable broth, dried basil, dried oregano, crushed red pepper flakes if using, salt, and pepper. Stir to combine.
03 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until vegetables are tender.
04 -
Stir tortellini and heavy cream into the soup approximately 30 to 45 minutes before serving. Add spinach or kale if desired, and mix thoroughly.
05 -
Before serving, stir in grated Parmesan cheese and adjust seasoning to taste. Ladle into bowls and garnish with fresh chopped parsley. Serve immediately.
# Handy Cooking Tips:
01 -
Add tortellini during the last 30 to 45 minutes to prevent overcooking and maintain texture.