Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Italian Seasoning
  • 1 tsp Dried Basil
  • 1 (28 oz) can Crushed Tomatoes
  • 4 cups Chicken or Vegetable Broth
  • 2 Tbsp Tomato Paste
  • 1 cup Heavy Cream (or Half-and-Half)
  • 5 oz bag Fresh Spinach
  • 1/2 cup Parmesan Cheese, grated (plus more for serving)
  • 18 oz package Refrigerated Cheese Tortellini
  • Salt and Black Pepper, to taste

Instructions:

  1. Build the Base (Optional but Recommended): Heat oil in a skillet over medium heat. Sauté diced onion until softened (about 5 minutes). Add minced garlic, Italian seasoning, and basil; cook for 1 minute until fragrant—do not let the garlic burn!
  2. Load the Crockpot: Transfer the sautéed mixture (or raw onion/garlic if skipping step 1) into the slow cooker. Add the crushed tomatoes, tomato paste, and chicken/vegetable broth. Stir well to combine.
  3. Set and Forget: Cover the slow cooker. Cook on LOW for 7-8 hours or HIGH for 4 hours.
  4. The Creamy Finish: About 30 minutes before serving, turn the slow cooker to HIGH (if it wasn't already). Stir in the heavy cream and the grated Parmesan cheese until the mixture is smooth and warmed through.
  5. Add the Tortellini: Gently stir in the fresh (refrigerated) tortellini.
  6. Final Cook & Wilt: Allow the soup to cook, uncovered or partially covered, for about 10-15 minutes, or until the tortellini are puffed and tender.
  7. The Greens: Stir in the fresh spinach until it has wilted entirely into the soup (this happens fast!).
  8. Taste and Serve: Taste the soup and adjust salt and pepper as needed. Serve immediately with extra Parmesan sprinkled over the top.