On the weekends, it’s not uncommon to find my husband Jack making soup! He will start the day off by filling up a big pot with all of the ingredients to make a fantastic stock (like this one, or this or this) and the house is full of wonderful smells for hours while it cooks!
But lately, we’ve been very busy on the weekend with family and friends visiting, as well as activities with our seven-year-old! So staying home while a pot of stock cooks down on the stove for hours hasn’t been possible.
And that’s where recipes like this Slow Cooker Tomato and Tortellini Soup come in! This is a simple and creamy soup full of tomatoes and other vegetables – and it gets wonderful flavor from adding a few leftover Parmesan cheese rinds as the soup cooks in the slow cooker! (Helpful hint: Anytime you use up a wedge of Parmesan cheese – save that rind in the freezer so you can add it later to soups and sauces!)
You’ll quickly sauté some diced vegetables in a skillet at the beginning of this recipe along with some tomato paste which serves as a thickener, then the soup is cooked the rest of the way using the slow cooker. The base of this soup is fantastic on its own – but we like to add frozen cheese tortellini as well as fresh baby spinach just before serving to make this a complete and delicious meal!
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