Slow-Cooker Cheese Tortellini Soup

This Slow-Cooker Cheese Tortellini Soup is packed with nutritious veggies and beans. The cheese tortellini make it a hearty soup, while also giving it loads of flavor. Since there's no meat in this, it can cook as fast at 3.5 hours on HIGH. It's the perfect meal for a cold day!

Ingredients

• 1 tablespoon extra virgin olive oil

• 1 green bell pepper, diced

• 1/2 onion, diced

• 1/2 cup sliced celery

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (with juice)

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 can (15 oz) great northern beans, drained and rinsed

• 1 zucchini, diced

• 1 cup frozen cut green beans, thawed

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder

• 4 cups chicken broth

• 1 (9 oz) package refrigerated cheese tortellini

• Grated Parmesan cheese, for topping

Instructions

1. Prepare the Vegetables:

    Heat the olive oil in a skillet over medium heat. Sauté the green bell pepper, onion, and celery until softened, about 3-4 minutes. Add the garlic and cook for 1 additional minute. Transfer to the slow cooker.

   
   

2. Combine Ingredients in Slow Cooker:

   Add the diced tomatoes (with juice), oregano, basil, great northern beans, zucchini, thawed green beans, salt, garlic powder, and chicken broth to the slow cooker. Stir to combine.

   
   

3. Cook the Base:

   Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the flavors meld together.

   
   

4. Add Tortellini:

   About 30 minutes before serving, stir in the cheese tortellini. Cover and cook on high until the tortellini is tender, about 20-30 minutes.

   
   

5. Season and Serve:

   Taste and adjust seasoning with salt and black pepper. Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

   
   

Enjoy your hearty and comforting cheese tortellini soup! 😊