Description
This Healthier Slow Cooker Creamy Tortellini Vegetable Soup is a comforting and flavorful dish perfect for busy days. Packed with wholesome vegetables, aromatic herbs, and cheesy tortellini, it’s slow-cooked to develop rich, creamy flavors while keeping it nutritious and satisfying. The recipe offers flexible cooking methods including slow cooker, Instant Pot, and stove-top, making it versatile and easy to prepare.
Ingredients
Scale
Soup Base
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 2-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1-2 teaspoons fennel seeds, use to your taste
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- Kosher salt and black pepper, to taste
- 2 tablespoons tomato paste
Vegetables
- 6 carrots, chopped
- 4 celery stalks, chopped
- 4-6 cups roughly chopped kale
Liquids & Dairy
- 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
Pasta
- 1 pound fresh cheese tortellini
Instructions
- Prepare Aromatics: Heat the olive oil in a large pot over medium heat until it shimmers. Add the chopped onion, garlic, thyme, basil, oregano, fennel seeds, smoked paprika, and a pinch each of salt and black pepper. Cook for about 5 minutes until the mixture becomes very fragrant. Remove from heat and transfer this aromatic base into your slow cooker.
- Add Vegetables and Liquids: Stir in the tomato paste, chopped carrots, and celery into the slow cooker with the aromatics. Pour in the white wine, vegetable broth, and add a pinch of crushed red pepper flakes for a subtle heat.
- Slow Cook the Soup: Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 4-5 hours. This slow cooking allows the vegetables to become tender and the flavors to meld beautifully.
- Add Greens and Creaminess: In the last 15 minutes of cooking, stir in the chopped kale, whole milk or heavy cream, grated parmesan, and fresh cheese tortellini. Cover again and allow the tortellini to cook through and kale to wilt in the residual heat.
- Serve: Ladle the creamy tortellini vegetable soup into bowls. Top with additional grated parmesan cheese and fresh oregano if desired for extra flavor and garnish.
Notes
- You can substitute kale with spinach or Swiss chard for variation.
- Use gluten-free tortellini to make the recipe gluten-free.
- Adjust fennel seed quantity to your taste preference as it has a strong licorice flavor.
- If you prefer a thicker soup, add a bit more cream or Parmesan cheese before serving.
- This recipe can also be made using an Instant Pot or stovetop method as outlined for versatility.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 20 mg
