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Slow Cooker Tortellini Soup
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- #23360
Fresh cheese-filled tortellini is mixed with corn, leeks, basil, tomatoes, bell pepper, and zucchini and topped with Parmesan cheese.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 cans (15 ounce size) vegetable or chicken broth
1 can (15 ounce size) whole kernel corn, drained
1 leek, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh basil
1 can (28 ounce size) diced peeled tomatoes, undrained
1 red bell pepper, chopped
2 cups chopped zucchini
1 package (9 ounce size) fresh cheese tortellini
1/2 teaspoon garlic-seasoned pepper
grated Parmesan cheese
directions
Combine all the ingredients in the crock pot except the parmesan cheese.
Cover the crock pot and cook on high for 4 hours or until the pasta is cooked.
Serve the individual soup portions with freshly grated parmesan.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
229 calories, 4 grams fat, 41 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
November 26, 2005
This is a very good recipe. The only thing I changed is I added two extra cloves of garlic (I always add extra garlic!) and I used dried italian seasoning instead of the fresh basil (it's what I had on hand). Thanks for sharing this yummy recipe!
November 14, 2005
This is one of the best crockpot soup recipes I've ever made--my family agreed. However, we made two variations. -Added a total of 5 cloves of garlic -Used 3 teaspoons of Italian Seasoning instead of fresh basil -Omitted the leek and added 7 chopped green onions This is awesome soup!