🥣Slow Cooker Spinach and Tortellini Soup

Slow cooker spinach and tortellini soup. This old-fashioned spinach and tortellini soup is delicious and hearty. It’s a great soup for the cold winter months or when you have a lot to do and need something that can stay on the stovetop all day long.

Tortellini soup with spinach can be made in many different ways. The best recipes are those that are simple, healthy, and delicious. This recipe is perfect for those who want to eat a nutritious meal without spending too much time in the kitchen.

The ravioli can be substituted for the tortellini in this soup dish.

Why Spinach is the Perfect Addition to any Soup

Spinach is a green leafy vegetable that is rich in vitamins and minerals. One cup of spinach contains more than half the recommended daily intake of vitamin A, C, K, folate, and magnesium. It also has an extremely high concentration of antioxidants which help to reduce inflammation in the body.

The best way to cook spinach is to just add it to a soup or any other dish that you are making. This will ensure that you retain all the nutrients and not lose any vitamins or minerals while cooking. You can also add it raw into salads or sandwiches as a healthy side dish.

Slow Cooker Spinach And Tortellini Soup

This recipe is for a vegetarian-friendly soup that can be made in a slow cooker.

This soup is perfect for any time of year, but it’s especially great during the winter months when you want something hearty and warm to eat.

Ingredients:

✔️2 cans (14½ oz (435 ml) each)) low-sodium vegetable broth

✔️1½ cups (375 ml) water

✔️2 garlic cloves, peeled and minced

✔️1 teaspoon dried oregano

✔️1 teaspoon dried basil

✔️1 cup chopped yellow onion

✔️2 (14 oz) cans crushed tomatoes with juice (or diced tomatoes)

✔️6 cups fresh spinach leaves, roughly chopped (or frozen spinach)

✔️1 package (9 oz (270 g)) fresh tomato-cheese tortellini, cooked

✔️2-3 teaspoons freshly squeezed lemon juice

Method: In a slow cooker, combine all ingredients, except tortellini, lemon juice, and spinach. Stir well. Cover the pot and cook on a high-heat setting for 3-4 hours, adding tortellini and spinach during the last 15 minutes.

Season to taste with lemon juice, salt, and black pepper. Enjoy!

Slow Cooker Spinach and Tortellini Soup

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Ingredients

• 2 cans (14½ oz (435 ml) each)) low-sodium vegetable broth
• 1½ cups (375 ml) water
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 cup chopped yellow onion
• 2 (14 oz) cans crushed tomatoes with juice (or diced tomatoes)
• 6 cups fresh spinach leaves, roughly chopped (or frozen spinach)
• 1 package (9 oz (270 g)) fresh tomato-cheese tortellini, cooked
• 2-3 teaspoons freshly squeezed lemon juice (optional)

Method