For day 12 of Soup Month 2014 we used our handy slow cooker to make this hearty Italian Tomato Tortellini Soup and the results were delicious. If you're in need of a fast and easy "go-to" recipe for a weeknight dinner, this is the one.
With just a couple of simple ingredients, and a few hours to slow cook all of the flavors together, this soup tastes like something that must have taken hours to prepare, and it did, but the slow cooker does all of the work for you!
The slow cooking allows the vegetables and spices to blend into a delicious and flavorful broth, then the only thing left to do is add the frozen tortellini during the last hour of cooking and dinner is ready. Serve with a loaf of crunch bread and a side salad for a complete dinner. Enjoy!!
1 28-oz can Diced Tomatoes with Garlic, Basil and Oregano
32 oz Chicken or Vegetable Broth
3 Green Onions, chopped
1 Green Pepper, chopped
1 Yellow Onion, chopped
1 tsp Dried Oregano
1 tsp Garlic Powder
19 oz bag Frozen 3-Cheese Tortellini
Combine the tomatoes, broth, green pepper, green and yellow onions, oregano and garlic powder in the slow cooker. Heat on HI for 1 hour, reduce heat to LOW and cook for 3 - 4 hours. (For all day cooking, set the slow cooker to LOW and cook for 6 hours.)
During the last hour of cooking, add the tortellini to the pot, cover and cook until the tortellini are tender, about 60 minutes, stirring once after 30 minutes. Enjoy!!