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