Warm Up with This Comforting Slow Cooker Tomato Tortellini Soup! 🍅🧄
Ingredients:
1 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cans (28 oz each) crushed tomatoes
4 cups chicken or vegetable broth
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sugar
Salt and pepper to taste
1 package (20 oz) refrigerated cheese tortellini
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)
Directions:
Prepare the Base:
Heat the olive oil in a pan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Transfer to Slow Cooker:
Transfer the onion and garlic mixture to the slow cooker. Add the crushed tomatoes, chicken or vegetable broth, dried basil, dried oregano, sugar, salt, and pepper. Stir to combine.
Slow Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to meld together.
Add Tortellini:
About 30 minutes before serving, add the refrigerated cheese tortellini to the slow cooker. Stir in the heavy cream and grated Parmesan cheese.
Finish Cooking:
Continue cooking on high for 30 minutes, or until the tortellini is tender and the soup is heated through.
Serve:
Ladle the soup into bowls, garnish with fresh basil or parsley if desired, and serve with crusty bread. Enjoy the creamy, comforting goodness!
Nutrition:
Calories: 350 kcal per serving (based on 6 servings)
Servings: 6