Slow Cooker Creamy Tortellini Soup Cafe Delites Recipes

SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP

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.

CAFE DELITES SLOW COOKER CREAMY TORTELLINI SOUP

Steps:

• Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart / litre slow cooker bowl. Cover and cook on high for 4 hours or low for 7 hours.
• Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Mix cornstarch and water until smooth. Stir in the cornstarch mixture with the evaporated milk (or half and half or cream). Add the tortellini and mix well. Cover again and cook for a further 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
• Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
• Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed ½ cup); taste test and season with extra salt and pepper to suit your tastes.
• Serve with crusty warmed bread.

SLOW COOKER CREAMY TORTELLINI SOUP

Steps:

• Place browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6 quart /litre slow cooker bowl. Cover and cook on high 4 hours or low for 7 hours.
• Uncover and skim any fat that is sitting on top of the soup with a spoon and discard.
• Stir in cornstarch mixture with the evaporated milk or half and half or cream. Add tortellini and mix well. Cover again and cook on high heat setting for 45 minutes or until soup is thickened and tortellini are soft and cooked through.
• Add spinach, pressing the leaves down to completely submerge in liquid. Cover again for a further 5 to 10 minutes or until leaves are wilted.
• Pour in milk 1/3 cup at a time, as needed, to reach your desired thickness and consistency. Taste and season with salt or pepper.
• Serve with crusty warmed bread.