# Healthier Slow Cooker Creamy Tortellini Vegetable Soup

Healthier Slow Cooker Creamy Tortellini Vegetable Soup takes 4 hr 15 min (15 min prep, 4 hr cooking) and serves 6.

Recipe by halfbakedharvest.com · original: https://www.halfbakedharvest.com/tortellini-vegetable-soup/  
Cuisine: Italian · Dish: Soups & stews, Pasta  
On Meez: https://meezenplace.app/recipes/healthier-slow-cooker-creamy-tortellini-vegetable-soup-recipe (with step-by-step Cook Mode)

The perfect easy fall dinner…great for nights when you're craving Italian, but want something warming and healthy too.

## Ingredients (serves 6)

- ¼ cup extra virgin olive oil
- 1 yellow onion, chopped
- 2-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves ((or 2 teaspoons dried))
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1-2 teaspoons fennel seeds (use to your taste)
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons tomato paste
- 6 carrots, chopped
- 4 celery stalks, chopped
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 4-6 cups roughly chopped kale
- ½ cup whole milk or heavy cream
- ⅓ cup grated parmesan cheese, plus more for serving
- 1 pound fresh cheese tortellini

## Steps

1. Chop the onion
2. Mince or grate the garlic
3. Chop the carrots and celery
4. Heat the olive oil in a large pot over medium heat
5. When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper
6. Cook until very fragrant
7. Remove from the heat and add to the bowl of your crockpot
8. Stir in the tomato paste, carrots, and celery
9. To the crockpot, add the wine, broth, and a pinch of red pepper flakes
10. Cover and cook on low for 6-8 hours or on high for 4-5 hours
11. During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini
12. Serve the soup topped with additional parmesan and fresh oregano, if desired
13. Set Instant Pot to sauté
14. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper
15. Cook until very fragrant
16. Stir in the tomato paste
17. Turn the Instant Pot off
18. To the instant pot, add the wine, broth, and a pinch of red pepper flakes
19. Cover and cook on high pressure
20. Once done cooking, use the natural or quick release function
21. Set the Instant Pot to sauté and stir in the kale, cream, parmesan, and the tortellini
22. Cook until the kale is wilted
23. Turn the Instant Pot off
24. Serve the soup topped with additional parmesan and fresh oregano, if desired
25. Heat the olive oil in a large pot over medium heat
26. When the oil shimmers, add the onion and cook until golden
27. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper
28. Cook another 5 minutes, until very fragrant
29. Stir in the tomato paste
30. Add the wine, broth, and a pinch of red pepper flakes
31. Simmer over medium heat until the carrots are tender
32. About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini
33. Serve the soup topped with additional parmesan and fresh oregano, if desired

## Good to know

### Swaps

- No fresh thyme? Use 2 teaspoons dried thyme in place of the 2 tablespoons fresh.
- No white wine? Swap in an equal amount of extra vegetable broth.
- No heavy cream? Use whole milk instead, or vice versa, as the recipe already allows.

### Storing it

Store leftovers in an airtight container in the fridge for up to 3 days and reheat on the stove or microwave until steaming; the tortellini softens further as it sits.

### Making it ahead

Chop the onion, garlic, carrots and celery up to a day ahead and keep covered in the fridge until ready to cook.

## Nutrition (per serving, 1 serving, as published by halfbakedharvest.com)

- Calories: 1349 kcal