Slow Cooker Creamy Tomato And Tortellini Soup Recipes
SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP
This satisfying soup is an excellent one-pot dinner to come home to after a long day. It takes only 10 minutes to throw it together in the morning and 10 minutes to finish it in the evening. If you plan to be away for eight hours or more, set the cook time for four hours, then set the slow cooker to auto-switch to warm for the remaining time. (This prevents overcooking.) If you'll be home when the soup is done and can remove it from the heat, it's best to cook the chicken for five to six hours. Add only the tortellini you will eat right away. Leftover tortellini will get mushy.
Provided by Sarah DiGregorio
Categories dinner, easy, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
- Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
- Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.
SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP
As they say, opposites attract. That's certainly the case with sweet, acidic tomatoes and creamy dairy-in all its many forms. After all, it's this better-together combination that makes lasagna so luxurious, pizza so mouthwatering and grilled cheese and tomato soup so irresistible. So when we set out to make an extra-easy slow-cooker soup, we knew we wanted it to feature this combo. But hold on-dairy in the slow cooker? That's usually a less-than-ideal combination (dairy can easily curdle in the slow cooker). That's why the trick to this recipe is waiting until the end to add the cream and cheesy tortellini. That's right, we decided a double-dose of dairy would be the perfect complement to the tomatoes in this soup, and the result is rich, velvety and very comforting! And that's not all, the dollop of fresh pesto adds bright, anise-tinged notes and the sprinkle of shredded Parmesan adds nutty richness that take this simple soup to the next level!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 7
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
- If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
- Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
- Divide among serving bowls; garnish with pesto and Parmesan cheese.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 11 g, ServingSize About 1 1/2 Cups, Sodium 940 mg, Sugar 14 g, TransFat 1/2 g
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