Easy Slow Cooker Tortellini Minestrone Soup with Pesto
This Easy Slow Cooker Tortellini Minestrone Soup with Pesto is a classic recipe with a twist made in the Crock Pot filled with vegetables, beans, and cheesy tortellini, then topped off with delicious pesto. Pair this with crusty bread for a warm and comforting weeknight meal.
Print
Pin
Servings: 6
Calories: 399kcal
Ingredients
- 4 cups chicken or vegetable broth
- 4 cups chopped vegetables such as carrots, green beans, peas, or squash
- 3 cups water
- 1/2 small onion diced
- 2 stalks celery chopped
- 2 14.5 ounce cans diced tomatoes
- 2 15.5 ounce cans Cannellini, Great Northern, or Navy beans drained and rinsed
- 1 15.5 ounce can Kidney beans drained and rinsed
- 6 ounces tomato paste
- 1/4 cup pesto
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon dried oregano
- salt to taste
- 19 ounces fresh or frozen tortellini
- 2 cups fresh spinach (or one cup frozen)
Instructions
- In the bottom of a slow cooker, add all the ingredients except tortellini and spinach. Cook for 3-4 hours on high or 5-6 hours on low until vegetables are tender.
- Turn the slow cooker on low. Add the tortellini. Cover and cook for up to 5 minutes or until the tortellini is al dente.
- Stir in the spinach and serve. Enjoy!
Notes
Storage:
To refrigerate: Store leftovers in an air-tight container and refrigerate for up to 3 days.
To freeze: Store in an air-tight container and freeze for up to 2 months.
Nutrition
Serving: 6people | Calories: 399kcal | Carbohydrates: 57g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 38mg | Sodium: 1370mg | Potassium: 709mg | Fiber: 8g | Sugar: 12g | Vitamin A: 15918IU | Vitamin C: 15mg | Calcium: 226mg | Iron: 4mg
