Slow Cooker Creamy Tortellini Soup Cafe Delites Recipes

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

Slow-Cooker Creamy Tomato and Tortellini Soup image

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

Ingredients

2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup finely chopped green onions, white parts only
2 cloves garlic, finely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup heavy whipping cream
1 package (9 oz) refrigerated cheese tortellini
1/4 cup refrigerated basil pesto
1/2 cup shredded Parmesan cheese (2 oz)

CAFE DELITES SLOW COOKER CREAMY TORTELLINI SOUP

Make and share this Cafe Delites Slow Cooker Creamy Tortellini Soup recipe from Food.com.

Provided by Joycee Troyer

Categories < 60 Mins

Time 38m

Yield 10 serving(s)

Number Of Ingredients 15

Cafe Delites Slow Cooker Creamy Tortellini Soup image

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.

Nutrition Facts : Calories 51.4, Fat 1.2, SaturatedFat 0.7, Cholesterol 3.4, Sodium 749.7, Carbohydrate 7.7, Fiber 1.1, Sugar 1.4, Protein 2.7

Ingredients

1 pound ground Italian sausage, browned* (or ground chicken, turkey or beef)
1 brown onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 garlic cloves, minced
1 tablespoon italian seasoning
2 teaspoons beef bouillon powder (or chicken)
1 1/2 teaspoons salt
4 cups beef broth (or chicken or vegetable broth)
12-ounce cans full fat evaporated milk or half-and-half
12 ounce packet cheese tortellini (or any flavour you like)
5 cups fresh Baby Spinach
1 cup milk
1/4 cup cornstarch
1/4 cup water