Slow Cooker Creamy Tomato Basil Tortellini Soup
This might just be the best tomato soup you've ever had! It's so easy to make, perfectly flavorful and satisfyingly hearty. And talk about comforting soup after a long day. The cheesy tortellini and cream in this soup just make it truly irresistible!
- 1 3/4 cup diced carrots (3 medium)
- 1 3/4 cup diced yellow onion (1 large)
- 2 Tbsp olive oil
- 5 cloves garlic , minced
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 1/3 cup chopped fresh basil , plus more for garnish
- 2 bay leaves
- 1 Tbsp granulated sugar
- Salt and freshly ground black pepper , to taste
- 16 oz refrigerated three cheese tortellini
- 3/4 cup heavy cream
- Parmesan , shredded, for serving
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.
Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.
Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
Recipe Source: Cooking Classy
If your slow cooker doesn't keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup is too thick.