Slow Cooker Tomato and Tortellini Soup might be a good recipe to expand your main course recipe box. One serving contains 411 calories, 20g of protein, and 23g of fat. This recipe serves 10 and costs $2.74 per serving. 15285 people were impressed by this recipe. This recipe from A Family Feast requires paprika, white wine, fresh thyme, and salt. It is perfect for Winter. From preparation to the plate, this recipe takes roughly 4 hours and 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is great. If you like this recipe, take a look at these similar recipes: Slow Cooker Tomato Tortellini Soup, Slow Cooker Tomato Soup with Tortellini, and Slow Cooker Creamy Tomato Basil Tortellini Soup.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 250 minutes

Ingredients:

Equipment:

Cooking instruction summary:

In a four quart slow cooker, place stock, tomatoes, cheese rinds, bay leaf, basil and thyme. Turn your slow cooker on, setting the timer on high for four hours or low for six hours, and cover the mixture (this will allow your slow cooker to start heating up).While the slow cooker starts to heat up, in a large skillet, heat oil over medium high heat. Add celery, onions and carrots and cook for three to four minutes until almost soft. Add garlic, salt, pepper, paprika and pepper flakes and cook for one more minute. Add tomato paste and cook for about two minutes (being careful not to burn), then add wine to deglaze the skillet. Pour this mixture into slow cooker and stir to mix. Cover again and allow to cook for four to six hours.After the cooking time is up, remove cheese rinds and bay leaf and discard. With an immersion blender puree mixture until very smooth. Add Romano cheese, cream and butter and stir with a spoon to combine. Taste and add more salt and pepper only if needed.Turn the slow cooker to high (if it isn't already), then add frozen tortellini. Cook until they are fully cooked (approximately 10 minutes), then add spinach. Continue cooking just until spinach has wilted into the soup (only a minute or two). If soup is too thick, dilute with more cream or more vegetable stock.

Step by step:

1. In a four quart slow cooker, place stock, tomatoes, cheese rinds, bay leaf, basil and thyme. Turn your slow cooker on, setting the timer on high for four hours or low for six hours, and cover the mixture (this will allow your slow cooker to start heating up).While the slow cooker starts to heat up, in a large skillet, heat oil over medium high heat.

2. Add celery, onions and carrots and cook for three to four minutes until almost soft.

3. Add garlic, salt, pepper, paprika and pepper flakes and cook for one more minute.

4. Add tomato paste and cook for about two minutes (being careful not to burn), then add wine to deglaze the skillet.

5. Pour this mixture into slow cooker and stir to mix. Cover again and allow to cook for four to six hours.After the cooking time is up, remove cheese rinds and bay leaf and discard. With an immersion blender puree mixture until very smooth.

6. Add Romano cheese, cream and butter and stir with a spoon to combine. Taste and add more salt and pepper only if needed.Turn the slow cooker to high (if it isn't already), then add frozen tortellini. Cook until they are fully cooked (approximately 10 minutes), then add spinach. Continue cooking just until spinach has wilted into the soup (only a minute or two). If soup is too thick, dilute with more cream or more vegetable stock.

Nutrition Information: