Dump Meals

Meatless

Creamy Tomato Tortellini Soup

dumpmeals.com/recipes/creamy-tomato-tortellini-soup/

Crushed tomato and vegetable broth soup, finished with cream, spinach and refrigerated cheese tortellini.

Serves
6
Prep
10 minutes
Cook
Low 4 to 6 hours, or high 2 to 3 hours
Slow cooker
5-quart

This soup starts with a pot of tomato broth: crushed tomatoes, vegetable broth, onion, garlic and basil. It simmers for hours until the flavors blend. Near the end, cream goes in for a smooth, rich finish, and refrigerated cheese tortellini cook right in the hot soup.

The tortellini take only about 20 to 30 minutes, so they should go in last. They are done when they float and are tender in the center. Stir in spinach and let it wilt. Serve with garlic bread and grated Parmesan. Because of the cream and tortellini, this soup is best made fresh and not frozen in a bag.

Grilled cheese sandwiches are a natural partner. If you are cooking for fewer people, make the whole tomato base and cook only half the tortellini, keeping the rest of the base for another night.

Ingredients

Into the slow cooker

  • 1 (28-ounce) can crushed tomatoes
  • 6 cups vegetable broth
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Near the end

  • ½ cup heavy cream
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 1 (5-ounce) bag baby spinach

To serve

  • grated Parmesan cheese

Directions

  1. Put the tomatoes, broth, onion, garlic, basil, sugar, salt and pepper in a 5-quart slow cooker. Stir.
  2. Cover. Cook on low 4 to 6 hours or on high 2 to 3 hours.
  3. Stir in the cream. Turn to high.
  4. Add the tortellini. Cover and cook 20 to 30 minutes, until tender.
  5. Stir in the spinach until wilted.
  6. Serve with Parmesan.

It's done when the soup reads at least 165°F, and the tortellini are plump and tender in the center with no hard edge. Check with a food thermometer.

Leftovers go in the refrigerator within two hours. Reheat them on the stove or in the microwave until hot all the way through (165°F), not in the slow cooker. Slow cooker safety

Cooking for two

Use half the tomatoes, 3 cups broth, half the onion, garlic and seasonings, and 1/4 cup cream. Use a 2- or 3-quart slow cooker, whichever the food fills at least halfway. Add half the tortellini and half the spinach at the end.

More in Cooking for two in a slow cooker.

Tips

  • Add the tortellini only at the end. Long cooking breaks them apart.
  • For a smoother soup, blend the tomato base with an immersion blender before adding cream.
  • Refrigerate leftovers within 2 hours, in shallow covered containers. Reheat them on the stove or in the microwave until they reach 165°F. Do not reheat them in the slow cooker.

Food-safety sources

More meatless

  • Minestrone Low 6 to 8 hours, or high 3 to 4 hours Beans, tomatoes, carrots, celery and zucchini in a vegetable broth, with small pasta and spinach added at the end.
  • Black Bean and Sweet Potato Chili Low 6 to 8 hours, or high 3 to 4 hours Canned black beans, cubed sweet potatoes, peppers and tomatoes in a smoky chili.