Creamy Tomato Tortellini Soup (Print Version)
Pasta, ripe tomatoes, and cream blend into a comforting, aromatic dish perfect for any season.
# Ingredients:
→ Vegetables
01 -
1 3/4 cups diced carrots (about 3 medium carrots)
02 -
1 3/4 cups diced yellow onion (about 1 large onion)
03 -
5 cloves garlic, minced
→ Pantry
04 -
2 tablespoons olive oil
05 -
3 cans (28 ounces each) whole Roma tomatoes
06 -
1 (32 ounce) carton vegetable broth
07 -
2 bay leaves
08 -
1 tablespoon granulated sugar
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Herbs
11 -
1/3 cup chopped fresh basil, plus extra for garnish
→ Refrigerated and Dairy
12 -
16 ounces refrigerated three cheese tortellini
13 -
3/4 cup heavy cream
14 -
Shredded Parmesan cheese, for serving
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Add diced carrots and onion; sauté for 3 to 4 minutes until slightly softened. Add minced garlic and cook for 1 minute, stirring frequently.
02 -
Transfer the sautéed vegetables to a 6 or 7 quart slow cooker. Add whole Roma tomatoes with juices, vegetable broth, chopped basil, bay leaves, and granulated sugar. Stir well and season with salt and freshly ground black pepper to taste.
03 -
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours until vegetables are tender and flavors are blended.
04 -
Discard bay leaves. Working in small batches, carefully purée the soup until smooth using a blender (filling only two-thirds full and venting) or use an immersion blender directly in the slow cooker for smoother texture.
05 -
Stir in the refrigerated three cheese tortellini. Cover and cook on HIGH for 15 to 20 minutes, or until tortellini is cooked through and tender.
06 -
Reduce heat to warm setting. Stir in heavy cream. Ladle soup into bowls, topping with shredded Parmesan and additional fresh basil as desired.
# Notes:
01 -
For a silkier consistency, strain soup after blending to remove any remaining solids.
02 -
Add extra vegetable broth as needed to achieve desired soup thickness.