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You are here: Home / Recipes / Soups / Slow Cooker Minestrone Soup with Cheese Tortellini

Slow Cooker Minestrone Soup with Cheese Tortellini

November 23, 2020 2 Comments

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Overhead shot of minestrone soup with cheese tortellini in a bowl with a chunk of bread and fresh grated parmesan cheese.

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

Chopped veggies, beans, tortellini, and herbs on a board1
Onions, carrots, celery in a pot sauteed2
A slow cooker with sauteed vegetables, broth, barley, tomatoes and fresh herbs3
  1. Gather ingredients.  Chop the celery, carrots, and onions.  
  2. 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.
  3. 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!

Overhead shot of minestrone soup with cheese tortellini in a bowl with a chunk of bread and fresh grated parmesan cheese.
5 from 1 vote
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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.  

Course Soup
Cuisine American, Italian
Keyword cheese tortellini, Minestrone soup, Slow cooker soup
Prep Time 20 minutes
Cook Time 8 hours
Servings 6 servings
Calories 202 kcal
Author Janet Barton

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

  1. 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.

  2. 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.

  3. 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.

  4. Serve hot with fresh chopped basil and grated parmesan. I like to add a chunk of crusty bread for dipping.

Nutrition Facts
Slow Cooker Minestrone with Cheese Tortellini
Amount Per Serving (1 serving)
Calories 202 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g10%
Cholesterol 7mg2%
Sodium 1392mg58%
Potassium 340mg10%
Carbohydrates 27g9%
Fiber 4g16%
Sugar 6g7%
Protein 5g10%
Vitamin A 10106IU202%
Vitamin C 32mg39%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Related

Filed Under: Healthy, Soups, Vegan, Vegetarian Tagged With: crockpot minestrone, slow cooker minestrone, slow cooker soup, vegetable soup

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Comments

  1. Kathy Vossler says

    November 23, 2020 at 8:05 pm

    Is there a particular brand of tortellini you prefer?

    Reply
    • Janet Barton says

      November 23, 2020 at 8:36 pm

      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

      Reply

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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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