Brian Joslyn · @BrianJoslyn
21st Jan 2020 from TwitLonger
Slow Cooker Creamy Tomato Basil Tortellini Soup #recipe #recipes
1 3/4 c diced carrots (3 medium)
1 3/4 c diced yellow onion (1 large)
2 T olive oil
5 cloves garlic , minced
3 (28 oz) cans whole Roma tomatoes
1 (32 oz) carton vegetable broth
1/3 c chopped fresh basil, plus more for garnish
2 bay leaves
1 T granulated sugar
salt and freshly ground black pepper, to taste
16 oz refrigerated three cheese tortellini
3/4 c heavy cream
parmesan, shredded, for serving
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.
Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on low 6 - 7 hours or high 3 - 3 1/2 hours.
Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender. (If your slow cooker doesn't keep all the moisture in well while cooking then you may need to add 1/2 cup water or so to prevent the soup from being too thick.)
Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).
Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.