Description
A warm and comforting soup with tender cheese tortellini and rich tomato flavor, cooked slowly in a crockpot.
Ingredients
Scale
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 (12-ounce) package cheese tortellini
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Chop the onion and mince the garlic. Open the can of crushed tomatoes and measure the broth, cream, and tortellini. This should take about 10 minutes.
- In the crockpot, combine the crushed tomatoes, vegetable broth, chopped onion, minced garlic, dried basil, and dried oregano. Stir to mix the flavors evenly.
- Cook on low for 6–8 hours or on high for 3–4 hours. The tomatoes will mellow and the onions will soften into the broth.
- About 30 minutes before serving, stir in the cheese tortellini and heavy cream. Cook until the tortellini is tender (about 20–30 minutes). Taste and season with salt and pepper. Garnish with fresh basil before serving.
Notes
Add tortellini late to avoid overcooking. For a smoother texture, blend part of the soup before adding cream.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg