Description
A creamy, Italian-inspired soup featuring tender cheese tortellini, golden mushrooms, and vibrant spinach. Using a slow cooker, this dump-and-go recipe merges garlic, herbs, and a silken mushroom-based sauce for a comforting, fuss-free main course perfect for weekday meals or family gatherings.
Ingredients
20 oz cheese tortellini, fresh or frozen (thawed if frozen)
1 can (10.5 oz) cream of mushroom soup (vegetarian-friendly)
2 cups vegetable broth
4 oz cream cheese, cubed
1/2 cup heavy cream or half-and-half
3 cloves minced garlic
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper (adjust to taste)
1 cup frozen spinach, thawed and drained
Instructions
Add cheese tortellini, cream of mushroom soup, and vegetable broth to the slow cooker
Mix in minced garlic, Italian seasoning, garlic powder, salt, and black pepper
Insert cubed cream cheese midway through cooking time (after 3 hours if on low; 1.5 hours if on high)
Stir in heavy cream and spinach during the last 30 minutes of cooking time
Let cook on low for 6-8 hours or high for 3-4 hours
Give the soup a final quick stir and adjust seasonings if necessary
Serve hot, garnished with fresh herbs or a drizzle of cream
Notes
Use vegetable broth to ensure halal compliance
Add spinach after majority of cooking to prevent over-softening
Optional: stir in sautéed onions or diced tomatoes for extra flavor
Store in an airtight container in the refrigerator for up to 4 days
- Prep Time: 15
- Cook Time: 360
- Category: dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg