Ingredients
Scale
- 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
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the diced carrots and onion into the skillet and sauté for about 3 to 4 minutes until they start to soften.
- Add the minced garlic and sauté for 1 minute longer.
- Pour the vegetable mixture into your slow cooker.
- Add the whole Roma tomatoes, vegetable broth, chopped basil, bay leaves, and granulated sugar to the slow cooker.
- Stir everything together and season with salt and pepper to taste.
- Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 3.5 hours.
- After cooking, remove the bay leaves and blend the soup to a smooth consistency.
- Stir in the refrigerated three cheese tortellini and cook on HIGH for an additional 15 to 20 minutes.
- Reduce to warm and stir in the heavy cream before serving.
Notes
For a hearty meal, serve with garlic bread or a mixed green salad. Customize with vegetables or protein as desired.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
Keywords: slow cooker, soup, tortellini, tomato, basil, comfort food