Creamy Tomato Basil Tortellini Soup
Creamy Tomato Basil Tortellini Soup combines the comfort of tomato soup with rich cream, herbs, and tender cheese tortellini for a bowl bursting with flavor and warmth. This versatile, hearty dish is easy to customize and perfect for cozy meals all year round.
Ingredients
- 1¾ cups diced carrots about 3 medium carrots
- 1¾ cups diced yellow onion approximately 1 large onion
- 2 tablespoons olive oil
- 5 garlic cloves minced
- Three 28-ounce cans of whole Roma tomatoes
- One 32-ounce carton of vegetable broth
- ⅓ cup chopped fresh basil plus extra for garnish
- 2 bay leaves
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper to taste
- 16 ounces refrigerated three-cheese tortellini
- ¾ cup heavy cream
- Shredded Parmesan cheese for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced carrots and onion, sautéing for 3 to 4 minutes until they begin to soften. Add the minced garlic and continue to sauté for an additional minute.
- Transfer the sautéed mixture to a 6- or 7-quart slow cooker. Add the whole Roma tomatoes, vegetable broth, chopped basil, bay leaves, and sugar. Stir everything together and season with salt and freshly ground black pepper to taste. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3½ hours.
- Once cooking time is complete, remove and discard the bay leaves. Carefully puree the soup in batches using a blender (filling the blender only two-thirds full and covering the lid with a kitchen towel), or use an immersion blender directly in the slow cooker until smooth.
- Stir in the refrigerated three-cheese tortellini, cover the slow cooker again, and cook on HIGH for an additional 15 to 20 minutes, or until the tortellini are fully heated through.
- Reduce the heat to WARM, stir in the heavy cream, and mix until fully combined. Serve hot, garnished with shredded Parmesan cheese and fresh basil.