Veggie Tortellini Soup
Rated 5.0 stars by 1 users
Servings
12
Prep Time
10 minutes
Cook Time
4 hours
Ingredients
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1 tsp. dried basil
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4 cups vegetable broth
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1 garlic cloved, minced
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1 Tbsp. vegetable oil
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1 medium white onion, diced
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1 medium onion, diced
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1 tsp. dried oregano
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1 package (9 oz.) refridgerated cheese tortellini
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3 plum tomatoes, seeded and diced
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1 tsp. sea salt
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2 cups loosely packed baby spinach
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1 can (28 oz.) crushed tomatoes
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2 small yellow squash, thinly sliced
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2 small zucchini squash, julienned
Directions
Heat oil in skillet on medium heat. Add onions and garlic; cook and stir until tender crisp. Transfer to slow cooker pot.
Stir in remaining ingredients, except spinach and tortellini.
Cover and cook 4 to 5 hours on HIGH or 8-9 hours on LOW.
Stir in spinach and tortellini. Cook an additional 10 min. or until heated through
Top with shredded Parmesan cheese, if desired.
Recipe Note
Tip: Serve with a crisp green salad and a slice of crusty bread