Description
This comforting and hearty soup is the perfect weeknight meal. By slow-cooking fresh carrots, onions, and Roma tomatoes with vegetable broth and fragrant basil, you create a deeply flavorful base. The addition of cheesy tortellini and a swirl of cream at the end transforms this into a luxurious, restaurant-quality dish that is sure to warm your soul. It is an effortless, family-friendly dinner that feels like a big, cozy hug in a bowl.
Ingredients
1 3/4 cups diced carrots
1 3/4 cups diced yellow onion
2 tablespoons olive oil
5 cloves garlic, minced
3 (28 ounce) cans whole Roma tomatoes
1 (32 ounce) carton vegetable broth
1/3 cup chopped fresh basil
2 bay leaves
1 tablespoon granulated sugar
Salt and freshly ground black pepper, to taste
16 ounces refrigerated three-cheese tortellini
3/4 cup heavy cream
Shredded Parmesan cheese for serving
Instructions
Place the diced carrots, onion, garlic, tomatoes with their juices, vegetable broth, fresh basil, bay leaves, sugar, salt, and pepper into the slow cooker.
Stir well to combine all ingredients.
Cover and cook on high for 4 hours or on low for 6-8 hours until the vegetables are tender.
Remove the bay leaves and use an immersion blender to pulse the soup until it reaches your desired consistency.
Stir in the heavy cream and add the refrigerated tortellini.
Cook on high for an additional 15-20 minutes or until the tortellini are tender and heated through.
Serve hot, garnished with extra fresh basil and shredded Parmesan cheese.
Notes
If you prefer a perfectly smooth soup, blend it completely before adding the tortellini. Store leftovers in an airtight container in the refrigerator for up to 3 days; note that the tortellini may absorb some of the liquid over time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 9g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 45mg