Healthier Slow Cooker Creamy Tortellini Vegetable Soup.

Step 1

Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, carrots, and celery. To the crockpot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5.During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini. Serve the soup topped with additional parmesan and fresh oregano, if desired.

Step 2

Set Instant Pot to sauté. Add the olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste. Turn the Instant Pot off.To the instant pot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on high pressure for 6 minutes.Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, parmesan, and the tortellini. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off. Serve the soup topped with additional parmesan and fresh oregano, if desired.

Step 3

Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender. About 10 minutes before serving, stir in the kale, cream, parmesan, and the tortellini.Serve the soup topped with additional parmesan and fresh oregano, if desired.