Ingredients
Method
Slow Cooking the Tomato Base
- In a 6-quart or larger oval slow cooker, combine the crushed San Marzano tomatoes with juices, vegetable broth, diced onion, minced garlic, tomato paste, Italian seasoning, granulated sugar, red pepper flakes, kosher salt, and black pepper. Stir thoroughly to combine.
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the onions are completely translucent and the broth is rich, fragrant, and deeply flavored.
Blending for Velvety Texture (Optional)
- For a silky-smooth restaurant-style broth: use an immersion blender directly in the slow cooker crock to puree the soup until smooth, or pulse half of the soup in a countertop blender and return it to the crock. Leave textured if you prefer rustic vegetable bites.
Adding Tortellini, Spinach & Cream
- Uncover the slow cooker and stir in the heavy whipping cream and freshly grated Parmigiano-Reggiano until melted and emulsified into a gorgeous blush-orange velvet broth.
- Add the refrigerated cheese tortellini and fresh baby spinach. Gently push the spinach and pasta beneath the liquid with a wooden spoon.
- Cover and cook on LOW for precisely 20 to 25 minutes, just until the tortellini are puffed, tender, and cooked through, and the spinach is bright green and beautifully wilted. Avoid overcooking to keep the pasta al dente.
Garnish & Serving
- Ladle hot creamy tortellini soup into wide ceramic bowls. Top generously with shaved Parmigiano-Reggiano, freshly cracked black pepper, and ribboned fresh basil. Serve immediately with warm crusty garlic sourdough bread for dipping.