Articles & Recipes

Creamy Tomato Tortellini Soup

March 4, 2019

A package of fresh tortellini or other cheese-filled pasta makes this a satisfying soup the whole family will enjoy. Adding the baby spinach at the end gives it a fresh-from-the-garden flavor. So easy, so delicious!

Ingredients Makes 4 to 6 servings

1⁄3 cup melted butter 75 mL
1⁄3 cup all-purpose flour 75 mL
2 cups chicken or vegetable broth 500 mL
3 large tomatoes, coarsely chopped 3
3 cloves garlic, minced 3
1 onion, finely chopped 1
1⁄2 tsp dried basil 2 mL
1⁄2 tsp salt 2 mL
1⁄4 tsp dried oregano 0.5 mL
1 package (10 oz/300 g) fresh cheese-filled tortellini 1
1 can (12 oz/370 mL) evaporated milk 1
6 cups baby spinach leaves or chopped trimmed spinach 1.5 L
Freshly ground black pepper
Freshly grated Parmesan cheese


  • Minimum 4-quart slow cooker
  1. In slow cooker stoneware, whisk together melted butter and flour until a smooth paste forms. Slowly whisk in broth until combined. Stir in tomatoes, garlic, onion, basil, salt, oregano and cayenne.
  2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until soup is thick and vegetables are tender.
  3. Using an immersion blender, or in a food processor or blender, purée soup until smooth. (If using food processor or blender, return mixture to stoneware.)
  4. In a large pot of boiling salted water, cook tortellini according to package directions. Drain and add to stoneware. Stir in evaporated milk and baby spinach.
  5. Cover and cook on High for 5 minutes or until spinach is slightly wilted.
  6. Ladle into bowls and sprinkle with black pepper and Parmesan.
This dish can be assembled up to 12 hours in advance. Prepare through step 1, cover and refrigerate overnight. The next day, place stoneware in slow cooker and proceed with step 2.
To ripen tomatoes, place them in a brown paper bag and store at room temperature. Never store tomatoes in the refrigerator, as it destroys their delicate flavor.


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