Crockpot Tomato Zucchini Tortellini Soup

Інгредієнти

2 (14.5 oz) cans diced tomatoes (fire-roasted if you like extra flavor)

1 (28 oz) can crushed tomatoes (or tomato sauce for a smoother base)

2 medium zucchini, halved lengthwise and sliced

1 medium onion, diced

3–4 garlic cloves, minced

4 cups vegetable broth (or chicken broth)

2 tsp Italian seasoning

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp crushed red pepper flakes (optional, for a little heat)

1 (8–9 oz) package refrigerated cheese tortellini (or frozen, see note)

2 cups fresh spinach (optional but nice for color and nutrients)

½ cup grated Parmesan cheese (plus more for serving)

2–3 tbsp fresh basil, chopped (or 1 tsp dried)

Напрямки

Base layer: In the crock pot, add diced tomatoes, crushed tomatoes, zucchini, onion, garlic, broth, Italian seasoning, salt, pepper, and red pepper flakes. Stir well.

Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until zucchini is tender.

Add tortellini: About 30 minutes before serving, stir in the tortellini and spinach. If using frozen tortellini, cook on HIGH for about 40 minutes.

Finish: Stir in Parmesan and fresh basil just before serving.

Serve: Ladle into bowls, top with extra Parmesan and a drizzle of olive oil or a dollop of pesto if you’d like.

Нотатки

Add cooked Italian sausage or shredded rotisserie chicken if you want more protein.

Stir in a splash of cream or half-and-half at the end for a creamy version.

Use yellow squash along with zucchini for more color.