Slow Cooker Creamy Tomato Basil Tortellini Soup

$- 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 2 cups frozen cheese tortellini - 1 medium onion, diced - 3 cloves garlic, minced The main ingredients form the base of your soup. The crushed tomatoes give a rich flavor. The vegetable broth adds depth. Frozen cheese tortellini makes it hearty and fun. Diced onion and minced garlic bring out the sweetness. These fresh flavors blend well in the slow cooker. - 1 teaspoon Italian seasoning - 1 cup heavy cream - 1 cup fresh basil, chopped - 1 tablespoon olive oil - Salt and pepper to taste Seasoning is key. Italian seasoning adds warmth and earthiness. Heavy cream creates a velvety texture. Fresh basil adds brightness. Olive oil enhances the flavors. Salt and pepper help balance everything. These simple touches make your soup shine. - Grated Parmesan cheese - Additional herbs or spices If you want to boost the flavor, add grated Parmesan cheese. It brings a salty, nutty taste that complements the soup. You can also add more herbs or spices. Try thyme or oregano for an extra kick. These options let you customize your soup to your liking. First, gather your ingredients. You will need to work with fresh veggies and tomatoes. In your slow cooker, add: - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon Italian seasoning - Salt and pepper to taste Next, drizzle 1 tablespoon of olive oil over the mix. Stir well to combine everything. This base will set the rich flavor for your soup. Now, it’s time to cook your soup. Cover the slow cooker with its lid. You can choose to cook on low for 4 hours or on high for 2 hours. Both methods will yield a delicious result. Avoid opening the lid too often. Each time you do, heat escapes. This prolongs the cooking time. Keep the lid on for the best outcome. When your base is ready, it’s time to add the frozen tortellini. After your initial cooking time, toss in 2 cups of frozen cheese tortellini. Cook for an additional 30 minutes on high, or until the tortellini is tender. Once the tortellini is soft, stir in 1 cup of heavy cream and 1 cup of chopped fresh basil. Mix well and let it heat through for about 5 to 10 minutes. This will create that creamy texture everyone loves. Taste your soup and adjust the seasoning if needed. Add more salt and pepper for extra flavor. To get a smooth and creamy soup, add the cream at the end of cooking. This keeps it from cooking too long and curdling. Stir the cream in gently over low heat. This helps blend it well. If you want an even richer soup, try using half and half instead of heavy cream. Taste your soup after it cooks. You might want more salt or pepper. If you like a strong flavor, add more Italian seasoning. Fresh herbs add depth, so try adding thyme or oregano. You can also mix in a bit of garlic powder for extra taste. After cooking, let your slow cooker cool before cleaning. Use warm soapy water to wash the pot. If food sticks, soak it in warm water. This makes cleanup easier. To prevent sticking next time, lightly coat the pot with olive oil before adding your ingredients. {{image_2}} You can easily make this soup vegetarian or vegan. To replace heavy cream, use coconut milk or cashew cream. These give a rich taste. For cheese, try nutritional yeast or vegan cheese. Both options add flavor and keep it plant-based. Want to make your soup heartier? Add chicken or sausage. For chicken, use rotisserie chicken for ease. Just shred it before adding to the slow cooker. If you prefer sausage, choose Italian sausage. Cook it first, then slice, and toss it in. Adding protein boosts the meal and makes it filling. You can switch up the tortellini for fun. Look for different flavors like spinach or roasted garlic. You can even use gluten-free tortellini if needed. Each type brings a new taste to the soup, keeping your meals exciting. To keep your soup fresh, store it in the fridge. Let the soup cool first. Place it in an airtight container. This helps prevent spills and keeps it safe from other odors. Use the soup within three to four days for the best taste. You can reheat your soup in two ways: microwave or stovetop. For the microwave, place a bowl in and heat for 1-2 minutes. Stir halfway to ensure even heating. If you choose the stovetop, pour the soup into a pot. Heat it over medium-low heat, stirring often. This keeps the creamy texture nice and smooth. To freeze your soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave a little space at the top, as the soup will expand when frozen. For the best quality, use it within three months. When ready to eat, thaw it in the fridge overnight. You can also use the microwave for quick thawing. Just make sure to stir it well after thawing to keep it creamy. Yes, you can make this soup on the stovetop. It is quick and easy. For stovetop cooking, follow these steps: - Sauté the onion and garlic in a pot for about 5 minutes. - Add the crushed tomatoes, vegetable broth, and seasoning. - Bring to a boil, then reduce the heat and simmer for 20 minutes. - Add the frozen tortellini and cook for another 5-7 minutes. - Stir in the heavy cream and basil, heating through. The stovetop method takes about 30-35 minutes total. In contrast, the slow cooker takes 4 hours on low or 2 hours on high. You can tell when the tortellini is cooked by checking a few signs: - The pasta should be tender but still firm, not mushy. - Look for the tortellini to float to the top of the soup. - Taste a piece to ensure it has that perfect bite. Perfectly cooked tortellini adds the right texture to your soup. Yes, you can use dried basil instead of fresh. However, the flavor will differ. Fresh basil has a bright, vibrant taste. Dried basil is more concentrated and less fresh. If you use dried basil, use one-third of the amount called for with fresh. So, if the recipe says 1 cup of fresh basil, use about ⅓ cup of dried basil. Add it earlier in the cooking process to let the flavors meld. This blog post covered how to make a delicious tortellini soup in a slow cooker. We discussed key ingredients like crushed tomatoes, vegetable broth, and fresh herbs. You learned step-by-step instructions, tips for creaminess, and ways to customize the soup. Remember, you can swap ingredients to suit your taste or dietary needs. In conclusion, this soup is versatile and easy to prepare. Enjoy making it your own!$

Slow Cooker Creamy Tomato Basil Tortellini Soup

A rich and creamy soup made with crushed tomatoes, cheese tortellini, and fresh basil, perfect for a comforting meal.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Course

Cuisine Italian

Servings 6 servings

Calories 350 kcal

Ingredients

28 oz crushed tomatoes
4 cups vegetable broth
2 cups frozen cheese tortellini
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 cup heavy cream
1 cup fresh basil, chopped
to taste salt and pepper
1 tablespoon olive oil
for garnish grated Parmesan cheese

Instructions

In a slow cooker, add the diced onion, minced garlic, crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper.
Drizzle the olive oil over the mixture and stir well to combine the ingredients.
Cover and cook on low for 4 hours or on high for 2 hours.
After the cooking time, add the frozen tortellini and cook for an additional 30 minutes on high, or until the tortellini is tender.
Stir in the heavy cream and chopped basil. Mix well and allow to heat through for about 5-10 minutes.
Taste and adjust seasoning with more salt and pepper if needed.

Notes

Serve topped with grated Parmesan cheese and fresh basil leaves.

Keyword basil, slow cooker, soup, tomato, tortellini