Slow Cooker Tomato Basil Parmesan Tortellini Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
4 servings
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Calories
521 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Tomato Basil Parmesan Tortellini Soup
Description
This recipe begins by combining diced tomatoes, tomato sauce, fresh chopped basil, minced garlic, salt, black pepper, diced onion, heavy cream, and chicken or vegetable broth in a slow cooker. The mixture cooks slowly, allowing the flavors to meld. Partway through cooking, the soup is pureed until smooth and returned to heat.
A roux made from butter, flour, and additional heavy cream or half & half is then added along with shredded Parmesan cheese and thawed tortellini. This thickens the soup and integrates creamy and cheesy elements, creating a rich, luxurious mouthfeel. The tortellini cooks gently in the soup, absorbing flavors while providing a tender pasta bite.
The soup benefits from finishing with a stirring to melt the cheese fully and can be garnished with extra basil and Parmesan. Its balance of tomatoes, herbs, cream, and cheese makes it suitable as a filling meal option, especially during cooler weather.
A hearty sprinkle of freshly grated Parmesan cheese adds brightness and saltiness to the final serving.
Ingredients
- 2 ounce cans diced tomatoes
- 1 ounce can tomato sauce
- ¼ cup basil finely chopped, fresh
- 1 tablespoon garlic minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 medium white onion diced
- 1 cup heavy cream
- 4 cups chicken broth or vegetable broth
- 2 cups Parmesan Cheese shredded
Roux
- 3 tablespoons butter
- ¼ cup flour
- 1 cup heavy cream OR half & half
- 3 cups tortellini thawed, frozen
Instructions
- Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
- About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
- Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
- Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux, parmesan cheese, and tortellini to crockpot and stir to combine.
- Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.
Notes
- Top servings with freshly grated Parmesan cheese for added flavor and presentation.
- Stir the soup thoroughly after adding cheese and tortellini to ensure even melting and cooking.
- This soup can be cooked on low or high depending on your schedule, but longer cooking helps develop deeper flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 25g | 50% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 133mg | 44% |
| Sodium | 3432mg | 143% |
| Potassium | 461mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1513IU | 30% |
| Vitamin C | 20mg | 22% |
| Calcium | 706mg | 71% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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