Slow Cooker Tomato Tortellini Soup
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
4 cups vegetable or chicken broth
1 cup heavy cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
1 package (9 oz) cheese tortellini (fresh or frozen)
1/4 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)
Directions:
Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Combine in Slow Cooker: Transfer the onion and garlic to your slow cooker. Add crushed tomatoes, broth, dried basil, dried oregano, salt, and pepper. Stir to combine.
Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
Add Tortellini and Cream: About 30 minutes before serving, stir in the tortellini and heavy cream. Cover and cook on high until the tortellini is tender (about 20-30 minutes).
Serve: Stir in Parmesan cheese. Ladle soup into bowls and garnish with fresh basil or parsley if desired.
Prep Time: 10 minutes | Cook Time: 7 hours on low (or 4 hours on high) | Total Time: 7 hours 10 minutes
Kcal: 320 kcal per serving | Servings: 6 servings