Slow Cooker Creamy Tomato Basil Tortellini Soup
Ingredients
Vegetables
-
1 ¾
cup
diced carrots
-
1 ¾
cup
diced yellow onion
-
5
cloves
garlic
Liquids
-
2
Tbsp
olive oil
-
3
cans (28 oz)
whole Roma tomatoes
-
1
carton (32 oz)
vegetable broth
-
¾
cup
heavy cream
Herbs and Spices
-
⅓
cup
chopped fresh basil
-
2
leaves
bay leaves
-
1
Tbsp
granulated sugar
-
to taste
salt and freshly ground black pepper
Pasta and Cheese
-
16
oz
refrigerated three cheese tortellini
-
to serve
Parmesan, shredded
Instructions
- Sauté onions, carrots, and garlic in olive oil for 3-4 minutes.
- Transfer the sautéed mixture to a slow cooker and add tomatoes, vegetable broth, basil, bay leaves, sugar, salt, and pepper.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-3.5 hours.
- Remove bay leaves and blend the soup until smooth.
- Stir in tortellini, cover, and cook on HIGH for an additional 15-20 minutes.
- Reduce heat to warm, stir in heavy cream, and serve topped with Parmesan and fresh basil.
Nutrition Facts (estimated)
Servings
7 servings
Calories
428
Total fat
19g
Total carbohydrates
53g
Total protein
10g
Sodium
1319mg
Cholesterol
59mg
You might also like