Spinach, Artichoke & Tortellini Soup
Fresh spinach, chopped artichoke hearts and cheese tortellini simmer in a creamy cheesy broth for a delicious and satisfying comfort meal
Equipment
- slow cooker
Ingredients
- 2 tablespoons butter
- 1 large sweet or yellow onion
- 2 tsp minced garlic
- salt and pepper to taste
- 4 cups vegetable broth or chicken broth
- 1 14 ounce can artichoke hearts, coarsely chopped
- 9 ounces cheese tortellini gluten free for gluten free
- 8 ounces cream cheese room temperature
- 1 1/2 cups grated Italian blend cheese
- 1/2 cup finely grated Parmesan
- 1/2 bag baby spinach coarsely chopped
Instructions
- Put butter in slow cooker and turn to high.
- Chop onion and add to slow cooker. Season with salt and pepper. Cook on high for 3 hours, stirring every hour or so.
- After 3 hours the onions will be caramelized.
- Stir in 2 tsp minced garlic and add broth. Drain artichoke hearts and chop. Add to broth.
- Cover and refrigerate at this point to finish later or the next day if desired, or proceed with cooking.
- Turn heat to low and cook for 3 hours
- Stir in cream cheese and cook another hour.
- Stir to blend in cheese then add spinach, grated Italian blend and tortellini. Cook one more hour.
- Stir and serve with additional grated Parmesan.
Notes
Reheating soup
You can reheat this soup in the slow cooker or on the stove top. If it's too thick, add a dash of milk, cream or chicken broth to thin if desired