There is something truly comforting about a soup simmering all day long. This Crockpot Tomato Basil Tortellini Soup delivers rich, deep tomato flavor. The tender tortellini soak up all that wonderful savory broth beautifully. It honestly smells like a bustling Italian kitchen in here while it cooks.
I often whip this up on a hectic Tuesday morning. It seems almost magical that dinner is ready when I walk in the door. My family always asks for seconds of this easy soup recipe. It truly transforms simple pantry items into something special for dinner.
Why I Love This Recipe
This soup is my weeknight superhero. Seriously, it saves the day.
- Set it and forget it: Prep takes mere minutes.
- The slow cooker does all the heavy lifting for flavor.
- It tastes like it simmered for days, which is fantastic.
- Crockpot Tomato Basil Tortellini Soup is pure comfort food.
- It pleases even my pickiest eaters without me stressing out.
That deep, melded flavor profile is simply unbeatable.
Crockpot Tomato Basil Tortellini Soup Ingredients
Pulling these simple ingredients together creates unbelievable magic in the slow cooker. The combination of rich tomatoes and aromatic herbs sings beautifully. This Crockpot Tomato Basil Tortellini Soup relies on pantry staples, thankfully.
- Crushed Tomatoes: They form the hearty backbone of our soup base.
- Tomato Sauce: This adds necessary richness and smoothness to the liquid.
- Broth (Chicken or Veggie): It helps thin the base perfectly. Use what you have on hand.
- Onion and Garlic: These aromatics build the essential flavor foundation.
- Italian Seasoning: This provides classic, warm Italian notes right away.
- Salt and Pepper: We adjust these later for perfect taste balance.
- Cannellini Beans: They add pleasing texture and wonderful substance.
- Heavy Cream or Half-and-Half: This creates that luxurious, velvety finish.
- Refrigerated Tortellini: These cook right in the crockpot for ease.
- Fresh Basil: Added last for that bright, necessary pop of freshness.
Substitutions and Tips
Swap vegetable broth if you need a vegetarian main dish. Feel free to use half-and-half instead of heavy cream. That reduces fat slightly. Adding a pinch more sugar truly cuts any tomato harshness. If you skip the sugar, try a splash of balsamic vinegar instead. Remember, exact amounts are on the recipe card below.
How to Make Crockpot Tomato Basil Tortellini Soup
Making this amazing soup is surprisingly straightforward. You simply combine almost everything first. Then, the slow cooker works its magic while you go about your busy day. Follow these simple steps for a truly delicious result.
Step 1
Grab your 6-quart slow cooker or larger vessel. Combine the crushed tomatoes right inside. Next, pour in the can of tomato sauce. Add your broth, whether chicken or veggie stock. Toss in the chopped onion pieces too. Then, add the minced garlic cloves. Sprinkle in the Italian seasoning generously. Remember that optional sugar if your tomatoes taste tart. Season with salt and black pepper now.
Step 2
Stir all those initial ingredients together really well. Make sure everything gets nicely incorporated. Cover the slow cooker tightly with its lid. Cook this mixture on low heat for 6 to 8 hours. Alternatively, you can cook it on high for just 3 to 4 hours. The onions should dissolve beautifully during this time. This long simmer melds all the great flavors together.
Step 3
About 30 minutes before it is time to eat, start the next phase. First, stir in your rinsed cannellini beans thoroughly. Then, pour in the heavy cream or half-and-half smoothly. This step adds amazing richness to your Crockpot Tomato Basil Tortellini Soup. Give it a good stir before adding the pasta.
Step 4
Now it is time for the tortellini. Add the entire package right into the hot liquid. Stir gently to ensure the pasta sinks under the surface. Cover it up again. Let it cook for another 15 to 20 minutes. Check them often for best results. The tortellini should be tender when finished cooking.
Step 5
Remove the lid from the slow cooker. Stir in the freshly chopped basil leaves right away. This adds incredible color and bright flavor. Ladle generous portions into warm soup bowls. Top each serving with heaps of grated Parmesan cheese. Enjoy this easy soup recipe right away!
How to Store Crockpot Tomato Basil Tortellini Soup
Storing leftovers is simple for this Crockpot Tomato Basil Tortellini Soup. Place cooled soup into airtight containers promptly. Refrigerate for up to four days easily. Freezing is also an option for meal prepping ahead. It keeps well in the freezer for about two months total. Note that the tortellini texture changes slightly upon reheating. Thaw frozen soup overnight in the fridge first.
Tips for Success
- Don’t skip the sugar: A tiny bit balances tomato acidity greatly.
- Always use fresh basil chopped right before serving.
- For thicker soup, use less broth initially next time.
- Stir well before the final tortellini cooking time.
- Taste and adjust the salt before you serve this dish.
- This Crockpot Tomato Basil Tortellini Soup thickens as it cools slightly.
Kitchen Tools You’ll Need
- A 6-quart slow cooker is essential for this recipe.
- Alternatively, a large Dutch oven works for stovetop cooking.
- You need a good cutting board for chopping vegetables quickly.
- A solid measuring cup set helps with accuracy here.
- Ladle for serving into bowls without making a mess.
Serving Suggestions
- Serve alongside warm, crusty garlic bread for dipping.
- A simple green salad dressed with balsamic vinegar complements it well.
- Try a glass of crisp Pinot Grigio with this tomato basil soup.
- Garnish bowls liberally with extra grated Parmesan cheese for flair.
Crockpot Tomato Basil Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes (approx)
- Yield: 6-8 servings (estimated)
- Category: Soup
- Method: Slow Cooker (Crockpot)
- Cuisine: American (Inspired)
- Diet: Vegetarian
Description
A simple and flavorful Tomato Basil Tortellini Soup made easily in a Crockpot. This recipe features crushed tomatoes, tomato sauce, broth, aromatic vegetables, and tender tortellini, finished with fresh basil and Parmesan cheese.
Ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups vegetable or chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar (optional, to cut acidity)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup heavy cream or half-and-half
- 1 (9 ounce) package refrigerated tortellini (cheese or spinach)
- 1/2 cup fresh basil, chopped
- Parmesan cheese, for serving
Instructions
- In a 6-quart (or larger) slow cooker, combine the crushed tomatoes, tomato sauce, broth, chopped onion, minced garlic, Italian seasoning, sugar (if using), salt, and pepper.
- Stir everything together well.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the onions are tender and flavors have melded.
- About 30 minutes before serving, stir in the cannellini beans and heavy cream (or half-and-half).
- Add the tortellini to the slow cooker. Stir to submerge.
- Cover and cook for another 15-20 minutes, or until the tortellini are cooked through and tender.
- Stir in the fresh chopped basil just before serving.
- Ladle into bowls and top with grated Parmesan cheese.
Notes
- Use chicken broth for a non-vegetarian version or vegetable broth for a vegetarian version.
- If using cheese tortellini and vegetable broth, this recipe is suitable for vegetarians.
- Adjust salt and pepper to your preference.
- The sugar is optional but helps balance the acidity of the tomatoes.
