Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 6 cups vegetable broth (or chicken broth for non-vegetarian option)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 12 oz fresh or frozen cheese tortellini
  • 3 cups fresh spinach leaves
  • Parmesan cheese, grated (for serving)

Instructions:

  1. Prepare Your Ingredients: Dice the onion, mince the garlic, slice the carrots, and chop the celery.
  2. Sauté Vegetables: In a skillet over medium heat, add olive oil. Add diced onions and sauté until translucent (about 3–4 minutes). Stir in minced garlic and cook for another minute until fragrant.
  3. Combine in Crock-Pot: Transfer the sautéed vegetables to your crock-pot. Add sliced carrots, chopped celery, canned diced tomatoes with their juices, vegetable broth, Italian seasoning, salt and pepper.
  4. Cook: Cover the crock-pot with its lid. Cook on high for about 4 hours or low for approximately 8 hours.
  5. Add Tortellini and Spinach: About 30 minutes before serving time (in both cooking methods), stir in tortellini and fresh spinach into the soup.
  6. Final Seasoning: Taste the soup before serving; adjust salt and pepper as needed.
  7. Serve: Ladle soup into bowls and top each with grated Parmesan cheese if desired.