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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.