Description
This Slow Cooker Creamy Tomato Basil Tortellini Soup is a comforting and flavorful dish featuring tender vegetables, rich tomato broth, fresh basil, cheesy tortellini, and a luxuriously creamy finish. Perfect for easy weeknight dinners, it combines slow-cooked depth of flavor with the convenience of set-it-and-forget-it cooking.
Ingredients
Vegetables and Aromatics
- 1 3/4 cup diced carrots (about 3 medium carrots)
- 1 3/4 cup diced yellow onion (1 large onion)
- 5 cloves garlic, minced
Liquids and Canned Goods
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 2 Tbsp olive oil
- 3/4 cup heavy cream
Herbs and Seasonings
- 1/3 cup chopped fresh basil, plus more for garnish
- 2 bay leaves
- 1 Tbsp granulated sugar
- Salt and freshly ground black pepper, to taste
Pasta and Cheese
- 16 oz refrigerated three cheese tortellini
- Parmesan cheese, shredded, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced carrots and onion and sauté for 3 to 4 minutes until they begin to soften. Add minced garlic and cook for an additional 1 minute until fragrant.
- Combine in Slow Cooker: Transfer the sautéed vegetables into a 6 or 7-quart slow cooker. Add the whole Roma tomatoes, vegetable broth, chopped fresh basil, bay leaves, sugar, and season with salt and freshly ground black pepper to taste. Stir everything to combine well. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours to develop rich flavors.
- Puree Soup Base: Remove the bay leaves from the slow cooker. Carefully ladle the soup in small batches into a blender (filling only 2/3 full) and puree until smooth, covering the blender lid with a kitchen towel for safety. Alternatively, use an immersion blender directly in the slow cooker to blend until smooth.
- Add Tortellini: Stir the pureed soup well and then add the refrigerated three cheese tortellini to the slow cooker. Cover and cook on HIGH heat for another 15 to 20 minutes, or until the tortellini are fully cooked and heated through.
- Finish with Cream: Lower the slow cooker heat to the warm setting. Stir in the heavy cream to add richness and a creamy texture to the soup.
- Serve: Ladle the soup into bowls and garnish with shredded Parmesan cheese and additional fresh basil leaves. Serve immediately for a comforting and delicious meal.
Notes
- When blending hot soup, work in small batches and cover the blender lid with a kitchen towel to prevent hot splashes.
- Use fresh basil for the best flavor, but dried basil can be substituted if needed (use about 1 tablespoon dried).
- Refrigerated tortellini cooks quickly; avoid overcooking to maintain texture.
- This soup can be made vegetarian by ensuring the vegetable broth is vegetarian-friendly.
- To make it vegan, substitute heavy cream with coconut cream and use vegan cheese or omit the cheese.