Italian Tortellini Garden (Slow Cooker) Soup

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We absolutely loved this slow cooker soup – Dave said it was my best slow cooker soup ever!  It’s chock full of healthy veggies, like awesome zucchini, and has the creamy tortellini for a unique flavor.  Don’t skimp on the diced tomato can – make sure you get the one that has basil, garlic, and oregano in it for FULL flavor!  Instead of the onion, I added more bell pepper and celery.  I couldn’t find navy beans in a can so I subbed red kidney beans.

INGREDIENTS:

  • 1 T. extra-virigin olive oil
  • 1 cup chopped green bell pepper
  • 1 cup chopped onion
  • 1/2 cup sliced celery
  • 1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
  • 1 can (15 oz) navy beans, drained and rinsed
  • 1 medium zucchini, chopped
  • 1 cup frozen cut green beans, thawed
  • 2 cans (14 oz each) chicken broth
  • 1/4 tsp. garlic powder
  • 1 package (9 oz) refrigerated sausage or cheese tortellini pasta (I used frozen cheese tortellini and let it come to room temp).
  • 3 T. chopped fresh basil
  • Grated Asiago or Parmesan cheese

 

DIRECTIONS:

  1. Heat oil in large skillet over medium-high heat until hot.  Add bell pepper, onion, and celery.  Cook and stir 4 minutes or until onions are translucent.  Transfer to slow cooker.
  2. Add tomatoes with juice, beans, zucchini, green beans, broth, and garlic powder.
  3. Cover, cook on low 7 hours, or high 3.5 hours. (Your slow cooker will vary).
  4. Turn slow cooker to high, add tortellini and cook 20 -25 minutes longer or until pasta is tender.
  5. Stir in basil.  Garnish each serving with cheese.
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