Slow Cooker Creamy Tomato Basil Tortellini Soup
User Reviews
5
Slow Cooker Creamy Tomato Basil Tortellini Soup
Description
Slow Cooker Creamy Tomato Basil Tortellini Soup begins by sautéing diced carrots, onions, and garlic to soften their flavors before transferring them to a slow cooker. Whole Roma tomatoes, vegetable broth, fresh basil, bay leaves, sugar, and seasoning are added and cooked over several hours to allow the ingredients to meld. The soup is then removed from the slow cooker in batches and pureed until smooth, producing a creamy tomato base.
Three-cheese tortellini is stirred into the hot soup and cooked until tender, then the heat is reduced to warm while heavy cream is added, adding richness and a smooth texture. Parmesan cheese and extra basil garnish the finished soup, enhancing its flavor and presentation. The result is a thick, creamy soup with balanced sweetness, acidity, and fresh herb notes.
This soup suits cozy meals and can be served as a starter or main course. The tortellini adds heartiness, while the slow cooking develops a deep, satisfying tomato flavor. It’s practical to prepare in advance using a slow cooker, freeing time and delivering consistent results.
If the slow cooker tends to lose moisture, adding about half a cup of water during cooking helps prevent the soup from becoming too thick. This allows adjustment for preferred consistency.
Ingredients
- 1 3/4 cup carrot 3 medium, diced
- 1 3/4 cup yellow onion 1 large, diced
- 2 Tbsp olive oil
- 5 cloves garlic , minced
- 3 Roma tomato whole, 28 oz can
- 1 vegetable broth 32 oz carton
- 1/3 cup basil plus more for garnish, chopped, fresh
- 2 bay leaf
- 1 Tbsp granulated sugar
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 16 oz three cheese tortellini refrigerated
- 3/4 cup heavy cream
- parmesan , shredded, for serving
Instructions
- 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
Notes
- If moisture evaporates excessively during slow cooking, add about 1/2 cup water to maintain a good soup consistency.
- Puree the soup in small batches carefully, using a towel over the blender lid to prevent splatter.
- Use fresh basil for garnish to enhance the soup's herbaceous flavor and appearance.
User Reviews
Overall Rating
5
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