Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 6 cups vegetable broth, low sodium
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 bay leaf
  • 1 package (19 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese

Instructions:

  1. Heat butter in a skillet over medium heat. Add diced onion, carrots, and celery; sauté for 5–7 minutes until onions are translucent and carrots have softened.
  2. Stir in minced garlic, oregano, basil, and red pepper flakes. Cook for 60 seconds until fragrant.
  3. Transfer the sautéed vegetable mixture into the slow cooker.
  4. Add vegetable broth, diced tomatoes with juices, rinsed cannellini beans, and the bay leaf to the slow cooker. Stir well to combine.
  5. Cover and cook on LOW for 4 hours or HIGH for 2–3 hours.
  6. During the final 15–20 minutes of cooking, stir in the refrigerated cheese tortellini.
  7. Once tortellini is cooked, stir in fresh baby spinach and heavy cream. Stir until spinach is wilted.
  8. Remove the bay leaf and stir in grated parmesan cheese before serving.