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To make this soup, you need simple ingredients that bring great flavor. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 (28 oz) can crushed tomatoes - 4 cups vegetable broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 (9 oz) package refrigerated cheese tortellini - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - Grated Parmesan cheese for serving These ingredients work together to create a rich and creamy soup that warms your soul. You can add a few extra ingredients to make the soup even better. Here are some ideas: - A pinch of red pepper flakes for heat - Chopped spinach or kale for greens - A squeeze of lemon for brightness - Fresh herbs like thyme or parsley These additions can elevate the dish and add your personal touch. Serving this soup is easy and fun. Here’s how I like to serve it: - Ladle the hot soup into bowls. - Top with grated Parmesan cheese. - Add extra chopped basil for color. - Pair with crusty bread or a fresh salad. This makes for a hearty meal that everyone will love! Start by gathering your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 (28 oz) can crushed tomatoes - 4 cups vegetable broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 1 (9 oz) package refrigerated cheese tortellini - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - Grated Parmesan cheese for serving First, heat the olive oil in a skillet over medium heat. Add the diced onion. Cook it for about five minutes. The onion should look soft and clear. Next, add the minced garlic. Cook it for one more minute. The aroma will fill your kitchen. Now, transfer this mix to your slow cooker. Add the crushed tomatoes, vegetable broth, oregano, dried basil, salt, and pepper. Stir well. This step combines all the flavors. Cover your slow cooker. You can choose to cook on low for four hours or high for two hours. Slow cooking allows flavors to deepen. If you have time, I recommend the low setting. The longer cook time gives a richer taste. When you have about 30 minutes left, it’s time to add the tortellini. Stir it into the soup. Cover the slow cooker again. Let the tortellini cook until it is tender. This usually takes around 30 minutes. Once the tortellini is ready, it's time for the creamy part! Stir in the heavy cream and chopped fresh basil. This adds richness and freshness to your soup. Taste it to see if you need more salt or pepper. Serve the soup hot. Sprinkle some grated Parmesan cheese on top. You can add more fresh basil if you like. Enjoy every spoonful of your creamy tomato basil tortellini soup! You can make this soup your own. Try adding different veggies like spinach or carrots. For a protein boost, toss in cooked chicken or beans. You can also switch the tortellini for another pasta shape. If you like a kick, add a pinch of red pepper flakes. Slow cooking gives your soup deep flavor. Always brown onions and garlic first for extra taste. Make sure to stir the ingredients well before cooking. If you are short on time, you can use the high setting. Just remember to keep an eye on it. To boost the flavor, add a splash of balsamic vinegar before serving. Fresh herbs can also brighten the taste. Consider mixing in a bit of pesto for a unique twist. Lastly, a sprinkle of lemon zest can add a fresh note that makes the soup pop. {{image_2}} To make a vegan version of this soup, swap out the heavy cream for coconut milk or cashew cream. Use vegan tortellini made from plant-based ingredients. Replace the cheese with nutritional yeast for a cheesy flavor. You can also add more veggies like spinach or mushrooms for extra nutrition. If you need a gluten-free soup, look for gluten-free tortellini. Many stores offer this option made from rice flour or other gluten-free grains. You can also use gluten-free pasta shells if tortellini is hard to find. Always check labels to ensure all ingredients are gluten-free. You can switch out the crushed tomatoes for diced tomatoes or tomato sauce. This change can add a different texture or flavor. Instead of vegetable broth, chicken broth works well too if you’re not strictly vegetarian. Fresh basil can be replaced with dried, but use less since dried herbs are stronger. Feel free to get creative based on what you have at home! To store leftovers, let the soup cool first. Then, pour it into an airtight container. Seal the container tightly. Place it in the fridge. The soup will stay fresh for about three days. Make sure to label the container with the date. This helps you track how long it has been there. When you're ready to enjoy the soup again, take it out of the fridge. Pour it into a pot over medium heat. Stir it often until it is hot. You can also use a microwave. Heat it in a microwave-safe bowl for about two to three minutes. Stir halfway to ensure even heating. If you want to save the soup for later, freezing is a great option. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as the soup will expand when frozen. Label the container with the date and type of soup. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use frozen tortellini. It works well in this soup. Just add it to the slow cooker during the last 30 minutes of cooking. The frozen tortellini will heat through and become tender. To spice up this soup, add red pepper flakes or diced jalapeños. You can also use a spicy Italian sausage instead of the cheese tortellini. Start with a small amount and taste as you go. Absolutely! This soup is great for meal prep. You can cook it a day ahead. Just store it in the fridge. Reheat it when you're ready to enjoy. If you want a lighter option, use half-and-half or whole milk. For a dairy-free choice, try coconut milk or cashew cream for a rich texture. This soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always reheat it until it is hot before serving. This blog post covered how to make creamy tomato basil tortellini soup. We explored key ingredients, a step-by-step guide, and tips to enhance flavor. I shared options for different diets and how to store leftovers. You can enjoy this soup your way. Remember, the best flavors come from your choice of ingredients and cooking methods. Try things out and find what works for you. Enjoy making your own delicious soup!

Creamy Tomato Basil Tortellini Soup Slow Cooker

Warm up with this delicious Creamy Tomato Basil Tortellini Soup made effortlessly in your slow cooker! Enjoy a blend of rich flavors from crushed tomatoes, fresh basil, and cheesy tortellini, all simmered to perfection. Perfect for busy days, this comforting dish is ready in just a few hours. Click through for the full recipe and cozy up with a bowl today! #SlowCookerRecipes #TomatoSoup #ComfortFood #TortelliniSoup
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 (28 oz) can crushed tomatoes

4 cups vegetable broth

2 teaspoons dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 (9 oz) package refrigerated cheese tortellini

1 cup heavy cream

1 cup fresh basil leaves, chopped

Grated Parmesan cheese for serving

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Transfer the onion and garlic mixture to the slow cooker. Add the crushed tomatoes, vegetable broth, oregano, dried basil, salt, and pepper. Stir well to combine.

      Cover the slow cooker and set it on low for 4 hours or high for 2 hours.

        About 30 minutes before serving, stir in the cheese tortellini. Allow the soup to continue cooking until the tortellini is tender.

          Once the tortellini is cooked, stir in the heavy cream and chopped fresh basil. Taste and adjust seasoning if necessary.

            Serve the soup hot, garnished with grated Parmesan cheese and extra basil if desired.

              Prep Time: 10 minutes | Total Time: 4 hours 30 minutes | Servings: 6