Ingredients
Scale
- 1 3/4 cup diced carrots (3 medium)
- 1 3/4 cup diced yellow onion (1 large)
- 2 Tbsp olive oil
- 5 cloves garlic, minced
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth
- 1/3 cup chopped fresh basil, plus more for garnish
- 2 bay leaves
- 1 Tbsp granulated sugar
- Salt and freshly ground black pepper, to taste
- 16 oz refrigerated three cheese tortellini
- 3/4 cup heavy cream
- Parmesan, shredded, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 – 4 minutes, add garlic and saute 1 minute longer.
- Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 – 7 hours or HIGH 3 – 3 1/2 hours.
- Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or use an emulsion blender.
- Stir in tortellini, cover and cook on HIGH heat 15 – 20 minutes longer (or until heated through).
- Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 45mg