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Preparation Time: 15 minutes
Cooking Time: 4–6 hours (low) or 2–3 hours (high)
Servings: 6
Equipment Required:
• Slow Cooker (6-quart recommended)
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Mixing bowl (optional)
• Wooden spoon or silicone spatula
• Ladle
• Soup bowls for serving
Ingredients:
Base:
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3–4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon sugar (optional, to cut acidity)
Liquids & Seasoning:
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• ½ teaspoon red pepper flakes (optional, for a little heat)
Finishing Additions:
• 1 package (20 oz) refrigerated cheese tortellini
• 1 cup heavy cream (or half and half)
• 2 cups fresh baby spinach, roughly chopped
• ½ cup grated Parmesan cheese (plus more for serving)
Instructions:
1. Sauté Aromatics (optional but recommended for deeper flavor): In a skillet over medium heat, heat olive oil. Sauté diced onion until translucent (about 4–5 minutes). Add minced garlic and sauté for another 30 seconds until fragrant.
2. Assemble in Slow Cooker: Transfer sautéed onions and garlic to the slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, sugar, broth, and all dried herbs and seasonings. Stir to combine.
3. Slow Cook: Cover and cook on:
• Low for 4–6 hours, or
• High for 2–3 hours
4. Add Tortellini: About 30 minutes before serving, stir in the cheese tortellini. Continue cooking until pasta is tender.
5. Add Cream, Spinach & Cheese: Once tortellini is cooked, stir in heavy cream, chopped spinach, and grated Parmesan. Cook for another 5–10 minutes until spinach wilts and soup is heated through.
6. Taste & Adjust: Adjust salt, pepper, and seasoning to taste.
7. Serve: Ladle into bowls, garnish with additional Parmesan cheese and fresh basil if desired. Serve hot with crusty bread or garlic toast.
Storage & Reheating:
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat. Add a splash of broth or cream to loosen if needed.
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