Slow cooker Tortellini Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 14-1/2-ounce cans Italian-style stewed tomatoes3 cups water1 cups frozen cut green beans or Italian-style green beans1 cup broccoli2 cups water1 can or packaged liquid vegetarian French onion soup -or-1 packet French onion soup mix and 1 cup extra water2 cups packaged shredded cabbage with carrot (coleslaw mix)1 9-ounce package refrigerated cheese-filled tortelliniShaved or shredded Parmesan cheese (milk based or soy based)
1. In a 4- or 5-quart slow cooker combine undrained tomatoes, water, frozen vegetables, onion soup.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. NOTE: If tortellini is frozen you may want to cook it separately and add after it's cooked. Cover; cook for 15 minutes more. Garnish soup with shavings of Parmesan cheese (soy or rice parm to keep the dish vegan. ) Makes 10 to 12 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GEEKYPOET.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn slow cooker to high-heat setting. Stir cabbage and tortellini into soup. NOTE: If tortellini is frozen you may want to cook it separately and add after it's cooked. Cover; cook for 15 minutes more. Garnish soup with shavings of Parmesan cheese (soy or rice parm to keep the dish vegan. ) Makes 10 to 12 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user GEEKYPOET.
Nutritional Info Amount Per Serving
- Calories: 243.7
- Total Fat: 5.1 g
- Cholesterol: 24.7 mg
- Sodium: 679.8 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 5.0 g
- Protein: 11.7 g
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