Slow Cooker Minestrone Soup with Cheese Tortellini is a healthy one-pot meal. A mix of veggies simmered in a light broth with added kale, herbs, and tortellini. Perfect for busy days.
The holidays can be such a busy time. The last thing anyone wants to think about is “what’s for dinner”. Am I right? Tossing ingredients into a slow cooker in the morning can eliminate the worry of having to stop and prepare a meal. Especially when I start dipping chocolates. It’s so nice to have a bowl a soup handy that is filling and healthy. If I don’t have something available for a quick meal, I start picking and eating the chocolate drippings and fillings. Not that this is a bad thing but after a week of making and dipping chocolates I can start to feel sick from all the sweets I have nibbled on because it’s much easier to snack on sweets than to stop and prepare something healthy.
Why I love this soup
- I can make this soup in the morning and forget about it while it simmers and blends Italian flavors.
- Very little prep work is involved. It’s pretty much dump, simmer, eat. If you don’t want to chop the veggies, many stores have prechopped veggies available to purchase.
- this a hearty meal by adding cheese tortellini.
- Make it healthy by adding extra kale and fresh herbs.
- This can be a light meal by just adding a mixture of vegetables and omitting the tortellini.
- Low in calories. High in nutrition.
- Leftovers! I love to make a big batch so I can have a large jar handy to just heat and eat.
How to make Minestrone in a slow cooker
1
2
3- Gather ingredients. Chop the celery, carrots, and onions.
- Add olive oil to a pot and saute just until the onions become translucent. This step isn’t completely necessary but I like to sweat the veggies.
- Add veggies, broth, barley, tomatoes, and beans to the slow cooker. Simmer on low for 6-8 hours. 20 minutes before serving add tortellini, and more fresh parsley and thyme.
To serve, add chopped kale, salt, and pepper if needed. Top with fresh basil and freshly grated parmesan. Add a chunk of crusty bread for dipping. The best!
Slow Cooker Minestrone with Cheese Tortellini
Slow Cooker Minestrone Soup with Cheese Tortellini is a healthy one-pot meal. A mix of veggies simmered in a light broth with added kale, herbs, and tortellini. Perfect for busy days.
Ingredients
- 3 tbsp olive oil
- 1 onion diced
- 1 cup celery chopped (about 3 stalks)
- 2 cups carrots peeled and chopped
- 2 garlic cloves minced
- 2 quarts vegetable broth can use beef or chicken
- 1/4 cup pearled barley
- 1 29 oz can Italian tomatoes San Marzano chopped or crushed
- 1 15 oz can kidney beans rinsed and drained
- 1 15 oz can navy beans rinsed and drained
- fresh parsley
- fresh thyme
- 2-3 cups kale roughly chopped
- 1 cup cheese tortellini preferably fresh
- fresh basil lightly chopped
- parmesan cheese grated
- Salt and Pepper to taste
Instructions
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Saute onions, carrots, celery, and garlic in olive oil until the onions are translucent. Transfer to a slow cooker. If using an instant pot, just saute in the pot.
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In the slow cooker mix together the sauteed vegetables, barley, broth, tomatoes, beans, a few sprigs of parsley, and thyme. Cook for 6-8 hours on a low setting.
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About 20 minutes before serving add the cheese tortellini, salt, and pepper to taste. Cook until the tortellini have softened. Add chopped kale, and additional chopped parsley and thyme.
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Serve hot with fresh chopped basil and grated parmesan. I like to add a chunk of crusty bread for dipping.
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Is there a particular brand of tortellini you prefer?
I really like a brand from WholeFoods but they are not consistent in having it available. For the life of me, I can’t remember the brand. Here is an article on the best brands to purchase from grocery stores. I think it’s very helpful. I hope you can find one you like. https://www.epicurious.com/ingredients/the-best-store-bought-cheese-tortellini-article