Slow Cooker Creamy Tomato Basil Tortellini Soup Recipe
This Slow Cooker Creamy Tomato Basil Tortellini Soup is a comforting and hearty dish perfect for cozy meals. Featuring a rich tomato and vegetable base blended smooth, fresh basil, and tender three-cheese tortellini, it’s enhanced with a touch of cream and Parmesan for a luscious finish. Easy to prepare and simmer in a slow cooker, this soup delivers bold flavors with minimal effort, ideal for busy days or entertaining.
- Prep Time: 15 minutes
- Cook Time: 6 hours 45 minutes
- Total Time: 7 hours
- Yield: 7 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Sautéed Vegetables
- 1 3/4 cups diced carrots (about 3 medium carrots)
- 1 3/4 cups diced yellow onion (1 large onion)
- 2 tbsp olive oil
- 5 cloves garlic, minced
Soup Base
- 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
Finishing Ingredients
- 16 oz refrigerated three cheese tortellini
- 3/4 cup heavy cream
- Parmesan cheese, shredded, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced carrots and yellow onion and sauté for 3 to 4 minutes until slightly softened. Add the minced garlic and sauté for another 1 minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to a 6- or 7-quart slow cooker. Add the whole Roma tomatoes, vegetable broth, fresh chopped basil, bay leaves, and granulated sugar. Stir well and season with salt and freshly ground black pepper to taste. Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.
- Blend the Soup: Remove the bay leaves from the slow cooker. Working in small batches, carefully puree the soup until smooth using a blender or an immersion blender. When blending in a traditional blender, only fill it two-thirds full and cover the removable insert with a kitchen towel to prevent splattering.
- Add Tortellini: Pour the blended soup back into the slow cooker. Stir in the refrigerated three cheese tortellini. Cover and cook on HIGH heat for an additional 15 to 20 minutes or until the tortellini is heated through and tender.
- Finish with Cream and Serve: Reduce the heat to warm, then stir in the heavy cream gently to combine. Ladle the soup into bowls and garnish with shredded Parmesan cheese and extra fresh basil leaves for a bright, aromatic finish.
Notes
- You can substitute fresh basil with dried basil, but reduce the quantity to 1 tablespoon as dried herbs are more concentrated.
- If you prefer a spicier soup, add red pepper flakes when sautéing the vegetables.
- Use a good quality vegetable broth for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be reheated gently on the stovetop or in the microwave, stirring frequently.
