This rich and creamy tortellini soup features cheese tortellini pasta, tomatoes and spinach all in a creamy broth for a yummy meat-free soup that everyone is going to love!
In a 6 quart or larger slow cooker add the frozen tortellini, Italian style diced tomatoes and vegetable broth. Stir to combine.
Cover and cook on LOW for 4 hours.
Remove the lid and stir in the the softened and cubed cream cheese and baby spinach.
Recover and continue to cook for an additional 20 to 30 minutes or until the cream cheese is melted and the spinach is wilted. Stir to distribute the melted cream cheese throughout the soup.
Ladle hot soup into bowls and top each bowl with some shredded Parmesan cheese and enjoy!