Name: Crock Pot Creamy Tortellini Soup
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6
Cuisine: American
Ingredients: 4 cups chicken broth; 1/3 cup flour; 1/2 tsp dried basil; 1/4 tsp dried thyme; 1 tsp dried oregano; 1 tsp dried paprika; salt/pepper, to taste preference; 1 tsp minced onion; 2 tsp garlic powder; 15 oz petite diced tomatoes; 3 TBSP tomato paste; 16 oz frozen tortellini; 1 cup whipping cream; 1 cup Italian blend shredded cheese; grated Parmesan cheese, for garnish

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Creamy soup filled with cheese tortellini, cream cheese and tomatoes. It’s a fabulous weeknight meal and goes perfect for a loaf of crusty french bread. Made in your crock pot (slow cooker), this creamy tortellini soup is a delicious winner!

Crock Pot Creamy Tortellini Soup #crockpot #slowcooker #soup #tortellini #dinner #tableforsevenblog

The Ingredients List:

Frozen tortellini
Chicken broth
Flour
Dried spices: salt-pepper-thyme-paprika-minced onion- garlic powder
Diced tomatoes
Whipping cream
Cream cheese
Italian blend cheese
Grated Parmesan cheese

Frozen Tortellini: We like to use a cheese variety for this soup, but, any flavor will work.

Dried Spices: Below is what we use for this soup, but, feel free to adjust them as to your taste.

No Whipping Cream on hand? Use whole milk instead!

A few recipe notes:

Be sure to not add the cheese until the very end of the cooking cycle. If you add it too soon, your cheese could curdle.
If you are looking for a unsalted chicken broth option, check out the recipe card for the brand I like.
Can this soup be frozen? I don’t recommend freezing this soup because of the cheeses. They could separate and leave your soup not very pretty or appetizing.

Yield: Serves: 6

Crock Pot Creamy Tortellini Soup

Creamy soup filled with cheese tortellini, cream cheese and tomatoes. It's a fabulous weeknight meal and goes perfect for a loaf of crusty french bread.

Prep Time 10 minutes

Cook Time 5 hours

Total Time 5 hours 10 minutes

Ingredients

4 cups chicken broth
1/3 cup flour
1/2 tsp dried basil
1/4 tsp dried thyme
1 tsp dried oregano
1 tsp dried paprika
salt/pepper, to taste preference
1 tsp minced onion
2 tsp garlic powder
15 oz petite diced tomatoes
3 TBSP tomato paste
16 oz frozen tortellini
1 cup whipping cream
1 cup Italian blend shredded cheese
grated Parmesan cheese, for garnish

Instructions

Add flour and chicken broth into pot. Whisk until smooth and flour is dissolved.
Then, add in dried spices, salt & pepper, tomatoes, and tomato paste. Whisk until smooth.
Cover and cook on low for 4 hours.
Increase temperature to high. Add in frozen tortellini and cook for 20-30 minutes or until soft.
Stir in both cheeses and milk and stir.
Continue cooking until cheese is completely melted. This should only take approx 15-20 minutes.
Serve with grated Parmesan cheese.

Notes

Above are the dried spices I used for this soup. Feel free to adjust them for your own taste preference.
Adapted from The Daring Gourmet

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 429Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 1292mgCarbohydrates: 50gFiber: 4gSugar: 7gProtein: 20g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate