Description
A delightful and creamy tomato basil tortellini soup made in a slow cooker, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 can (28 oz) diced tomatoes (with juices)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves (packed)
- 2 cups tortellini (fresh or frozen)
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: grated Parmesan cheese for serving
Instructions
- Prepare the ingredients by dicing the onion and mincing the garlic. Rinse the fresh basil leaves and set them aside.
- In a slow cooker, add the diced tomatoes (with their juices), vegetable broth, heavy cream, minced garlic, diced onion, salt, and pepper. Stir well to combine all the ingredients.
- Cover the slow cooker and set it to low heat. Let the soup cook for about 4 hours.
- After 4 hours, stir in the tortellini and fresh basil leaves. Cover and continue to cook on low for an additional 30 minutes.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Notes
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it on the stove over low heat, stirring occasionally.
- If freezing, do so before adding the cream and tortellini.
- For a richer flavor, consider adding a splash of balsamic vinegar or a pinch of sugar.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Creamy Tomato Basil Tortellini Soup, Slow Cooker Soup, Vegetarian Soup, Comfort Food