Crock Pot Spinach Tortellini Soup Recipes
TORTELLINI SOUP
Steps:
- In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini.
- Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.
SLOW-COOKER SPINACH-MUSHROOM TORTELLINI
This hearty, creamy vegetarian dinner is easy, cheesy and the best use of the slow cooker since your grandma's pot roast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h50m
Yield 6
Number Of Ingredients 12
Steps:
- Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix mushrooms, onions, melted butter, soy sauce, salt and pepper in cooker. Pour vegetable broth over vegetable mixture.
- Cover; cook on Low heat setting 7 to 8 hours or until vegetables are very tender and browned.
- Stir in tortellini and cream cheese. Cover; cook on Low heat setting 15 minutes. Cook and stir 14 to 16 minutes longer or until tortellini are tender. Stir in spinach. Let stand 5 minutes. Top with Parmesan cheese and basil.
Nutrition Facts : Calories 430, Carbohydrate 25 g, Cholesterol 150 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 4 g, TransFat 1 g
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