Favorite Recipes · Italian · Slow Cooker · Soup

Slow Cooker Creamy Tomato Basil Tortellini Soup

This soup was so delicious and so easy too! Sauté a few veggies, dump everything into the crock and let it cook. I was pleasantly surprised with how amazing it tasted and turned out. This is another soup recipe that I plan on keeping around.

I did run into a little snafu. It’s kind of funny. For some reason I didn’t realize that we needed 3 28oz cans of whole Roma tomatoes. Why I didn’t realize it, I don’ know. So I crossed my fingers and went on the hunt for whatever canned tomatoes we had. I ended up with 1 28oz can of crushed tomatoes, 3 14oz cans of diced tomatoes and 1 real tomato. For this recipe, all the tomatoes were created equal! Ha! The Hubs wanted the soup to be a bit thicker, which is what the Roma tomatoes would have done. But I thought the consistency was perfect. It does thicken up as a left over so you do get to experience both. And I just realized that I never added the heavy cream!! So even though I made some mistakes, it love that it still turned out amazing!

Regardless… you seriously have to give this one a try!

And just so you know, The Hubs ate this for left overs twice and he doesn’t eat left overs!!

Ingredients
1 3/4 cup diced Carrots (3 medium)
1 3/4 cup diced Yellow Onion (1 large)
2 tbsp Olive Oil
5 cloves Garlic, minced
3 28oz cans Whole Roma Tomatoes
(OR any form of tomato equating 3 28oz cans)
1 32oz carton Vegetable Broth
1/3 cup chopped Fresh Basil or 2 tbsp dried Basil
2 Bay Leaves
1 tbsp Sugar
S&P to taste
16 oz refrigerated Three Cheese Tortellini
3/4 cup Heavy Cream (opt)
Parmesan, shredded for serving.

Directions
Heave olive oil in a large skillet over medium-high heat and saute carrots and onion until soft.
Add the garlic and saute for a minute longer.
Pour the veggies into the slow cooker along with the tomatoes, vegetable broth, basil, bay leaves, and sugar.
Stir to combine and season with S&P to taste. Cover and cook on LOW for 6-7 hours or HIGH for 3-3 1/2 hours.
Remove the bay leaves and then puree the mixture using an emulsion blender or regular blender.
If your slow cooker doesn’t keep in moisture well, you may need to add about 1/2 cup water at this point to thin it a little.
Stir in the tortellini and cover and cook on HIGH for another 15 minutes.
Reduce heat to warm and stir in the heavy cream.
Serve topped with parmesan cheese & basil.

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