I stole this recipe for Tomato Basil Tortellini Soup from a cookbook called Taste of Home: Slow Cooker Through the Seasons. This slow cooker soup is perfect for a weeknight meal. First onions and carrots are cooked in a skillet with garlic. Then the vegetables are added to a slow cooker. Next canned tomatoes, vegetable broth, sugar, dried basil and a bay leaf are stirred with the vegetables. After cooking for several hours, then cheese tortellini is added during the last fifteen minutes. The bay leaf is removed, then half and half and Parmesan cheese is stirred in before serving. This easy to prep soup is a variation on traditional tomato soup.

The ingredients for this recipe are: 2 tbsp olive oil, 1 medium onion, 3 medium carrots, 5 garlic cloves, 3 cans (28 oz each) crushed tomatoes, 32 oz carton vegetable stock, 1 tbsp sugar, 1 tsp dried basil, 1 bay leaf, 3 packages (9 oz each) refrigerated cheese tortellini, ¾ cup half and half cream and shredded Parmesan cheese

Finely chop the carrots and onions.

In a large skillet, heat oil over medium-high heat. Add onion and carrots, cook and stir until crisp tender, 5 to 6 minutes.

Then add the minced garlic and cook 1 minute longer.

Transfer the vegetables to 6 or 7 quart slow cooker.

Next add the tomatoes, broth, sugar, basil and bay leaf.

Cook, covered, on LOW until vegetables are tender, 6 to 7 hours.

Then stir in the tortellini. Cook, covered, on HIGH for 15 minutes.

Next reduce to LOW, stir in cream until heated through.

Discard bay leaf. Serve with Parmesan cheese and basil.

If you liked this recipe for Tomato Basil Tortellini Soup then you can also try Easy Roasted Tomato Soup, Italian Sausage Soup with Orzo, Slow Cooker Lasagna Soup or Italian Wedding Soup.

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Tomato Basil Tortellini Soup

This slow cooker soup is perfect for a weeknight meal. First onions and carrots are cooked in a skillet with garlic. Then the vegetables are added to a slow cooker. Next canned tomatoes, vegetable broth, sugar, dried basil and a bay leaf are stirred with the vegetables. After cooking for several hours, then cheese tortellini is added during the last fifteen minutes. The bay leaf is removed, then half and half and Parmesan cheese is stirred in before serving.

Course Entree

Prep Time 25 minutes

Cook Time 6 hours 15 minutes

Servings 12 people

Ingredients

• 2 tbsp olive oil
• 1 medium onion chopped
• 3 medium carrots chopped
• 5 garlic cloves minced
• 3 cans (28 oz each) crushed tomatoes, undrained
• 32 oz carton vegetable stock
• 1 tbsp sugar
• 1 tsp dried basil
• 1 bay leaf
• 3 packages (9 oz each) refrigerated cheese tortellini
• ¾ cup half and half cream
• Shredded Parmesan
• Minced basil

Instructions

1. In a large skillet, heat oil over medium-high heat. Add onion and carrots, cook and stir until crisp tender, 5 to 6 minutes. Add the garlic and cook 1 minute longer.
2. Transfer to 6 or 7 quart slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on LOW until vegetables are tender, 6 to 7 hours.
3. Stir in tortellini. Cook, covered, on HIGH for 15 minutes. Reduce to LOW, stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil.

Recipe Notes

If freezing, freeze in container before adding half and half. Heat in sauce pan, stirring occasionally. Once heated, stir in half and half.