Slow Cooker Creamy Tortellini Soup Recipe
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Category: |
Category: |
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Ingredients: |
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 (28 oz) cans whole Roma tomatoes
1 (32 oz) carton vegetable broth
1/3 cup chopped fresh basil , plus more for garnish
2 bay leaves
1 Tbsp granulated sugar
Salt and freshly ground black pepper , to taste
16 oz refrigerated three cheese tortellini
3/4 cup heavy cream
Parmesan , shredded, for serving
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Directions: |
Directions: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 use an emulsion blender*...which is WAY easier.
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. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:4-7 hours...depending on setting |
Personal
Notes: |
Personal
Notes: This looks more complicated than it is. Honestly, for 15 bucks you can buy a cheap immersion blender which makes the whole process easier. This creamy, delicious, and fairly healthy soup is enjoyable any time of year and worth the little bit of effort it takes.
Also, you can cook this on the stovetop if you don't have all day to make it in the crock-pot.
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