A new favorite cold day meal at our house is this Slow Cooker Tortellini Soup {with leftover Turkey or Vegetarian version}. It’s hearty, delicious and super easy to make!
Tis the season for Thanksgiving and the sniffles!
Recently the hubs had a nasty cold, and both the girls were super sniffly and sneezy. My solution/way to nurse everyone back to health was with food. You know me 🤗 So I whipped up the most comforting, hearty and brothy soup to cure my family.
Slow Cooker Tortellini Soup.
It will admit the hubs is not a huge fan of brothy soup, unless it’s packed with flavor and has a little something extra special going on. In this case, fresh thyme and cheese tortellini do the trick!
I like to think of this soup as a much easier version of chicken and dumpling except better!!!!
That’s right I said it! And here’s why…
- it’s made entirely in the slow cooker
- it takes 10 minutes to prepare
- it can be made with Thanksgiving turkey leftovers or 100% vegetarian. Either way it’s GREAT!
Since it’s turkey seasons, this is a great and easy way to enjoy turkey leftovers in a healthy way. If you don’t have turkey and have chicken instead, add it instead! And have no fear my non-meat eating friends, this soup can be made totally vegetarian, and it’s still protein-packed with garbanzo beans.
Serves 6-8
Ingredients
- 3 medium carrots, peeled and diced small
- 3 stalks celery, diced small
- 1 small yellow or sweet onion, diced small
- 2 large Yukon Gold potatoes, peeled and diced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth (vegetable broth for vegetarian version)
- 2 bay leaves
- 1 bunch of thyme leaves, tied together*
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 (8 ounces) package cheese tortellini (gluten-free if desired)
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- Optional: 2 cups leftover shredded turkey or chicken**
- salt and pepper to taste
Instructions
- Add all of the ingredients to a slow cooker except for the tortellini and garbanzo beans.
- Cook on low for 6 hours.
- Add in the tortellini and garbanzo beans. Cook on high for 15 minutes.
- Season with salt and pepper to taste. Remove bay leaves and thyme bunch.
- Serve immediately with bread and butter.
Notes
Tie the thyme leaves with cooking twine or using one of the thyme stems. That’s what I did. To make this soup vegetarian, omit the turkey or chicken, and use vegetable broth.
Originally posted 2017-11-16 06:00:00.
Leave a Reply