Recipes
Slow Cooker Tomato Basil Tortellini Soup
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Ingredients
- 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 cans whole tomatoes 28 oz
- 1 carton vegetable broth 32 oz
- 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
Ingredients
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Rate this recipe!
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Instructions
- Heat olive oil in a large skillet over medium heat.
- Add carrots and onion and saute till onions are soft.
- Add garlic and saute 1 minute longer.
- Remove from flame and place in a slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar.
- Stir well and season with salt and pepper.
- 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 a blender.
- Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through).
- Reduce heat to warm, pour in heavy cream.
- Top with Parmesan cheese and fresh basil.
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