cups Progresso™ Chicken Broth
cup Gold Medal™ All-Purpose Flour
teaspoon dried oregano
can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted
bag (16 oz) frozen cheese tortellini
cups baby spinach leaves, washed and drained
cups cheddar cheese, shredded
Add the broth, flour, and spices to the slow cooker and whisk until the flour is dissolved and incorporated.
Add the onion, garlic and tomatoes and cook on Low for 4-5 hours or High for 2-3 hours.
Add the frozen tortellini and cook on High for another 15-20 minutes or until done.
Add the spinach, cream and shredded cheese and stir until the cheese is melted.
Cook for another 5 minutes until the spinach is wilted. Add salt and pepper to taste.
Serve and Enjoy!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Cheesy, creamy tortellini soup will keep you warm on even the coldest winter weeknight.This is a terrific comfort soup that's fuss-free and easy to make. The end result: soup with a great flavor and perfect texture. Many creamy slow cooker soups turn out kind of yucky-looking because the dairy (milk, cream, cream cheese, etc.) curdles. The key here is adding these ingredients last. That way you’ll have a perfectly smooth and velvety texture.The base of this soup is simmered for a while first, creating a delicious foundation of flavor for the other ingredients. The fire-roasted tomatoes add a hint of smokiness, the spinach adds color, texture and nutrition, and those cheesy tortellini... well, they speak for themselves!