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Healthier Slow Cooker Creamy Tortellini Vegetable Soup Recipe

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This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is a comforting and nutritious dish perfect for a cozy meal. Packed with fresh vegetables, aromatic herbs, and creamy cheese tortellini, this soup combines wholesome ingredients with rich flavors. The slow cooking method enhances the depth of the broth, while the addition of kale and parmesan cheese adds a healthy, savory twist. Ideal for a family dinner or meal prep, this recipe is easy to prepare and delivers satisfying, hearty bowls of soup.

Ingredients

Vegetables & Aromatics

  • 1 yellow onion, chopped
  • 6 carrots, chopped
  • 4 celery stalks, chopped
  • 2-4 cloves garlic, minced or grated
  • 4-6 cups roughly chopped kale

Herbs & Spices

  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1-2 teaspoons fennel seeds
  • 1 teaspoon smoked paprika
  • 1 pinch crushed red pepper flakes
  • Kosher salt and black pepper to taste

Liquids & Others

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 6 cups low sodium vegetable broth
  • 1/2 cup whole milk or heavy cream
  • 1/3 cup grated parmesan cheese, plus more for serving
  • 1 pound fresh cheese tortellini

Instructions

  1. Prepare the Base: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the chopped onion, minced garlic, fresh thyme, dried basil, dried oregano, fennel seeds, smoked paprika, and a pinch each of kosher salt and black pepper. Cook for about 5 minutes until the mixture becomes very fragrant. Remove from heat and transfer the mixture to your slow cooker. Stir in the tomato paste, chopped carrots, and celery.
  2. Add Liquids and Slow Cook: Pour in the dry white wine, low sodium vegetable broth, and add a pinch of crushed red pepper flakes to the slow cooker. Cover and cook on low for 6-8 hours or on high for 4-5 hours, allowing the vegetables to soften and the flavors to meld.
  3. Finish with Greens and Tortellini: During the last 15 minutes of cooking, stir in the roughly chopped kale, whole milk or heavy cream, grated parmesan cheese, and fresh cheese tortellini. Cover and continue cooking until the kale is wilted and tortellini is tender.
  4. Serve: Ladle the soup into bowls and garnish with additional grated parmesan cheese and fresh oregano, if desired, for an added burst of flavor.

Notes

  • You can substitute fresh herbs with dried ones if fresh are not available, but adjust quantities as dried herbs are more concentrated.
  • Use low sodium vegetable broth to control the salt content in the soup.
  • The soup can be made using the Instant Pot or stove-top method as alternatives to the slow cooker.
  • For a vegan version, replace the cream and parmesan with plant-based alternatives and use vegan tortellini or pasta.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Adjust seasoning at the end according to taste, especially salt and pepper.

Find it online: https://marthatasty.com/healthier-slow-cooker-creamy-tortellini-vegetable-soup-recipe/