Slow Cooker Tomato Basil Tortellini Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 7
- 2 tbsp olive oil
- 1/3 cup chopped fresh basil
- 1/2 teaspoon red pepper flakes
- 3/4 cup heavy cream
- 4 cups chicken or vegetable broth
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh parmesan cheese
- 1 1/2 cup diced carrots
- 1/2 half diced yellow onion
- 6-7 cloves garlic minced
- 2 (28 oz) cans whole san marzano tomatoes
- 3 teaspoons granulated sugar
- 1 1/2 teaspoon salt or more to taste
- 11 oz package refrigerated tortellini ( i used spinach a
- parmesan shredded for serving
- Carbohydrate 3.88750562532577 g
- Cholesterol 21.411250019955 mg
- Fat 7.21335929126541 g
- Fiber 1.36397142321723 g
- Protein 3.24022892881284 g
- Saturated Fat 3.91537888721805 g
- Serving Size 1 1 -8 (219g)
- Sodium 282.009410716926 mg
- Sugar 2.52353420210854 g
- Trans Fat 0.394905937718691 g
- Calories 92 calories
In a medium skillet over medium high heat add the olive oil, diced onion, and carrots. Stir and cook for 3-4 minutes. Add in the garlic and stir for 30 seconds. Take off the heat, and add to the slow cooker.Add the cans of tomatoes, broth, fresh basil, sugar,red pepper, salt, and pepper. Give it a quick stir and cook on low for 6-7 hours or high for 2-3 hours.About 20 minutes before wanting to serve the soup blend it together with an immersion blender or in batches in the blender or food processor. Add the pureed soup back to the crock pot, turn on high add the tortellinis and cover for 10-15 minutes or until the tortellinis are cooked through.Once the tortellinis are cooked, stir in the heavy cream and fresh parmesan cheese. Serve warm with fresh parmesan or more basil on top.
