To cook tortellini soup in a crock pot, add frozen tortellini, a small bag of spinach, two cans of Italian diced tomatoes, 4 cups of vegetable broth, 8 ounces of cream cheese, and salt and pepper to taste to a crock pot. Cook on low for 4 to 6 hours.
Some reviewers recommend you slice up the cream cheese and wait until the last hour to add the tortellini to give an al dente texture. Others prefer to substitute heavy whipping cream in lieu of cream cheese, which reduces the calories per serving, You can add baby portabella mushrooms, cooked chicken or cooked sausage to transform this recipe from an appetizer soup to a robust entrée, and you can substitute zucchini noodles for the tortellini if you prefer to avoid gluten or wheat-based products in your diet. To reduce calories, some cooks recommend diluting the vegetable broth with water to the cook's preference, using a low-fat bacon substitute such as turkey bacon and using a fat-free cream cheese.
There are 154 calories in tortellini pasta with a cheese filling, 49 calories in a single serving of tortellini soup with sausage or pork, and 11 calories in the beef broth created by the crock pot soup.