Slow Cooker Tortellini Minestrone Soup Recipe
Slow Cooker Tortellini Minestrone Soup is a twist on the traditional minestrone, using tortellini instead of plain pasta! Delicious comfort food in a bowl!
Servings: 10
Ingredients
1 large white onion (or 2 small onions), diced
2 large carrots , diced
1 large celery stalk , diced
1 1/2 cups fresh green beans , cut into three pieces
2 cups diced pumpkin or butternut squash (optional - swap for potatoes if desired)
6 cloves garlic , chopped OR minced
1/4 cup tomato paste
3 cans (14.5 oz) diced or crushed fire roasted tomatoes
6 cups vegetable broth (or stock)
salt and pepper to taste
2 tablespoons Italian dried herbs
1 teaspoon dried basil
2 teaspoons vegetable bouillon powder (or stock powder)
3 tablespoons chopped fresh parsley
1 teaspoon sugar (optional -- offsets the acidity from the tomatoes)
2 bay leaves
1 parmesan rind
2 large zucchini , diced
1 can (15 oz | 425 grams) white navy beans (Cannellini beans), drained and rinsed
1 can (15 oz | 425 grams) red kidney beans, drained and rinsed
1 x packet (340 gram | 12 ounce) three cheese tortellini (I use dried not fresh, but you can use fresh or refrigerated if desired)
2 cups loosely packed baby spinach
Finely shredded Parmesan cheese , for serving (or Romano)
Recipe Notes
*For a stronger parmesan flavour, add in the parmesan rind at the beginning of cooking along with the onions, carrots, etc. We like a milder flavour, so we add ours in the last hour of cooking.
Instructions
SLOW COOKER:
Ingredients
1 large white onion (or 2 small onions), diced
2 large carrots , diced
1 large celery stalk , diced
1 1/2 cups fresh green beans , cut into three pieces
2 cups diced pumpkin or butternut squash (optional - swap for potatoes if desired)
6 cloves garlic , chopped OR minced
1/4 cup tomato paste
3 cans (14.5 oz) diced or crushed fire roasted tomatoes
6 cups vegetable broth (or stock)
salt and pepper to taste
2 tablespoons Italian dried herbs
1 teaspoon dried basil
2 teaspoons vegetable bouillon powder (or stock powder)
3 tablespoons chopped fresh parsley
1 teaspoon sugar (optional -- offsets the acidity from the tomatoes)
2 bay leaves
1 parmesan rind
2 large zucchini , diced
1 can (15 oz | 425 grams) white navy beans (Cannellini beans), drained and rinsed
1 can (15 oz | 425 grams) red kidney beans, drained and rinsed
1 x packet (340 gram | 12 ounce) three cheese tortellini (I use dried not fresh, but you can use fresh or refrigerated if desired)
2 cups loosely packed baby spinach
Finely shredded Parmesan cheese , for serving (or Romano)
Recipe Notes
*For a stronger parmesan flavour, add in the parmesan rind at the beginning of cooking along with the onions, carrots, etc. We like a milder flavour, so we add ours in the last hour of cooking.
Instructions
SLOW COOKER:
- To a 6qt (or litre) slow cooker bowl, add the onions, carrots, celery, green beans, butternut squash (or potatoes), garlic, tomato paste, tomatoes, broth (or stock), salt, pepper, Italian herbs, basil, parsley, stock powder, parsley, sugar (if using), and mix well to combine. Add in the bay leaves, cover and cook on low heat 6-8 hours or high 3-4 hours.
- Once cooked, add in the parmesan rind*, zucchini, white beans, red beans, and tortellini. READ MORE
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