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.
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.
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.
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.*
Stir in tortellini, cover and cook on high heat 15 to 20 minutes longer (or until heated through).
Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
Serve topped with parmesan cheese and fresh basil.
*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.
- 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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