Slow Cooker Creamy Tortellini Spinach and Mushroom Soup Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the chicken broth, diced tomatoes, sliced mushrooms, minced garlic, dried basil, dried oregano, salt, and pepper.
• STEP 2.Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours, until the mushrooms are tender.
• STEP 3.Stir in the tortellini and cook on high heat for an additional 15-20 minutes, until the tortellini is cooked through.
• STEP 4.Add the spinach and cream to the slow cooker and stir until the spinach wilts and the soup is creamy.
• STEP 5.Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley.

Cooking Tips

• You can use either fresh or frozen tortellini for this recipe.
• If you prefer a thicker soup, you can add a cornstarch slurry (cornstarch mixed with water) to the soup and cook for an additional 10 minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the soup hot with crusty bread for a complete meal.
• Garnish with grated Parmesan cheese and fresh parsley for added flavor.
• Reheat leftovers in a saucepan over medium heat, stirring occasionally, until heated through.