How To Make Slow Cooker Tomato Basil Tortellini Soup
This slow cooker tomato basil tortellini soup makes a comforting dish with its cheesy tortellini, carrots, and tomatoes perfect after a long day at work.
Serves:
Ingredients
- 1¾cupscarrots,(3 medium), diced
- 1¾cupsyellow onion,(1 large), diced
- 2tbspolive oil
- 5clovesgarlic,minced
- 28ozRoma tomatoes,(3 cans), whole
- 32ozvegetable broth,(1 carton)
- ⅓cupfresh basil,chopped, plus more for garnish
- 2bay leaves
- 1tbspgranulated sugar
- salt and freshly ground black pepper,to taste
- ¾cupheavy cream
For Serving:
- 16oz3-cheese tortellini,refrigerated
- parmesan,shredded
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 to 4 minutes, add garlic and saute 1 minute longer.
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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 to 7 hours or high 3 to 3½ hours.
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Remove bay leaves then puree mixture well in small batches in a blender (only fill blender ⅔ full and cover removable insert with a kitchen towel) or use an emulsion blender.*
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Stir in tortellini, cover and cook on high heat 15 to 20 minutes longer (or until heated through).
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Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
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Serve topped with parmesan cheese and fresh basil.
Recipe Notes
*If your slow cooker doesn’t keep all the moisture in well while cooking, add in ½ cup of water or so at this point to make the soup thick.
Nutrition
- Calories: 251.05kcal
- Fat: 16.42g
- Saturated Fat: 7.44g
- Trans Fat: 0.07g
- Monounsaturated Fat: 6.69g
- Polyunsaturated Fat: 1.29g
- Carbohydrates: 22.84g
- Fiber: 5.12g
- Sugar: 10.61g
- Protein: 5.43g
- Cholesterol: 39.47mg
- Sodium: 963.06mg
- Calcium: 84.34mg
- Potassium: 620.41mg
- Iron: 1.48mg
- Vitamin A: 426.50µg
- Vitamin C: 22.99mg
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