Ingredients:

  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth, low sodium
  • 1 lb refrigerated cheese tortellini
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 3 cups fresh baby spinach, packed
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Place the diced onion, carrots, celery, and minced garlic into the bottom of the crockpot.
  2. Stir in the dried Italian seasoning, salt, and pepper, then pour the vegetable broth over the vegetables until submerged.
  3. Cover and cook on High for 4 hours or Low for 7-8 hours until the carrots are tender.
  4. Turn the crockpot to High. Stir in the drained cannellini beans and the refrigerated cheese tortellini. Cook for an additional 30 minutes to allow the pasta to cook and naturally thicken the broth.
  5. Stir in the softened cream cheese, heavy cream, and freshly grated Parmesan cheese until the broth is smooth and emulsified.
  6. Fold in the fresh baby spinach and stir until wilted before serving.