# Components:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 3 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 3 cloves garlic, minced
05 - 4 cups baby spinach, roughly chopped
→ Broth & Dairy
06 - 5 cups low-sodium vegetable broth
07 - 1 can (14.5 oz) diced tomatoes, undrained
08 - 1 cup low-fat milk or unsweetened almond milk
09 - 1/3 cup light cream cheese, softened
→ Pasta
10 - 1 package (20 oz) refrigerated cheese tortellini
→ Seasonings
11 - 1 teaspoon dried basil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon crushed red pepper flakes (optional)
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon black pepper
→ Garnish
17 - 1/4 cup grated Parmesan cheese
18 - Fresh basil or parsley, chopped
# Directions:
01 - Place onion, carrots, celery, garlic, vegetable broth, diced tomatoes, dried basil, dried oregano, dried thyme, crushed red pepper flakes, salt, and black pepper into the slow cooker. Stir thoroughly.
02 - Cover the slow cooker and cook on LOW for 4 hours until vegetables become tender.
03 - Uncover and stir in cheese tortellini, baby spinach, milk, and light cream cheese. Mix well to ensure cream cheese is fully melted and base appears creamy.
04 - Cover again and cook on HIGH for 25 to 30 minutes, stirring occasionally, until tortellini are cooked through and spinach is wilted.
05 - Taste and adjust salt or black pepper as desired. Ladle soup into bowls and top with Parmesan cheese and fresh herbs before serving hot.
