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- 1 tablespoon olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon Italian seasoning - 1 teaspoon sugar - Salt and pepper to taste - 2 cups fresh basil leaves, chopped - 1 package (9 ounces) cheese tortellini - 1 cup heavy cream or coconut cream To make this soup, you need a few key items. The olive oil adds taste and helps cook the onion. The onion and garlic give a nice base flavor. Crushed tomatoes and vegetable broth make the soup rich and tasty. Tortellini brings a fun texture, while cream adds that creamy touch. - Fresh basil - Grated Parmesan cheese - Seasoning options You can also add fresh basil for a burst of flavor. Grated Parmesan cheese on top makes it extra special. Feel free to include any of your favorite seasonings to make it your own. First, we need to sauté the onion and garlic. Start by heating the olive oil in your slow cooker on the sauté setting. Add the diced onion and cook for 2-3 minutes. You want it soft but not brown. Then, stir in the minced garlic and cook for another minute. The smell will be amazing! Next, we mix the base ingredients. Add the crushed tomatoes, vegetable broth, Italian seasoning, sugar, salt, and pepper to the slow cooker. Mix everything well. This base gives the soup its rich flavor. Now, it’s time to set the slow cooker. Cover it and choose the cooking time. You can cook on low for 4-6 hours or on high for 2-3 hours. Choose what fits your schedule best! During the last part of cooking, we add the tortellini and cream. After the cooking time ends, stir in the tortellini and chopped basil. Switch to the 'high' setting and cook for another 30 minutes. This makes sure the tortellini is tender and tasty. Finally, we stir in the heavy cream or coconut cream. Mix it in well and let it heat for another 5-10 minutes. Taste it and adjust the seasoning if needed. Now you are ready to serve this creamy, flavorful soup! How can I balance acidity? To balance acidity, add one teaspoon of sugar. This simple trick helps cut the tart flavor of tomatoes. If you want, you can also add a bit of heavy cream. It makes the soup richer and smoother. How do I adjust seasoning? Taste your soup before serving. Add salt and pepper as needed. You can also use more Italian seasoning if you like bold flavors. Fresh basil added at the end gives a bright taste. Always taste, then adjust! What slow cooker should I use? Choose a slow cooker with a good size for your family. A 6-quart model works well for this soup. It allows enough space for all the ingredients. If you have a programmable model, that's a plus! How long should I cook the soup? Cook on low for 4-6 hours or high for 2-3 hours. The longer cooking time helps flavors blend well. If you’re in a rush, the high setting gets you there quicker. Just remember to add tortellini and cream near the end! {{image_2}} You can change the soup to fit your needs. For a vegan or dairy-free twist, use coconut cream instead of heavy cream. It adds a nice, rich flavor. You can also omit the cheese tortellini or use a vegan version. For different pasta types, try shells, penne, or even gluten-free pasta. Just adjust the cooking time based on the pasta you choose. Want to make your soup heartier? Add chicken or sausage. Cook the meat first, then add it to the slow cooker. It will blend well with the rich flavors. If you prefer vegetarian protein, try adding beans or lentils. They boost the nutrition and add texture. To keep your creamy tomato basil tortellini soup fresh, follow these steps: - Refrigeration: Place the soup in an airtight container. It will last for 3-4 days in the fridge. Always let it cool before sealing. - Freezing: For longer storage, freeze the soup in a freezer-safe container. It will stay good for 2-3 months. Just leave some space at the top for expansion. When it’s time to enjoy your leftovers, here’s how to reheat: - Best methods: The best way is to use the stove. Pour the soup into a pot over medium heat. Stir often until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between. - Ensuring the soup’s quality: To keep the flavor, add a splash of broth or cream while reheating. This will help maintain the soup's creamy texture. Avoid boiling it, as that can change the taste. The soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. When you want to eat it again, just reheat it on the stove or in the microwave. The flavors get better over time! Yes, you can use frozen tortellini! Just add it to the slow cooker during the last 30 minutes. This keeps it tender and delicious. You do not need to thaw it first. You can add many herbs for extra flavor! Here are some great choices: - Oregano - Thyme - Parsley - Bay leaves These herbs will enhance the taste of your soup. Just remember to add them early in the cooking process. Yes, you can make this soup vegan! Use coconut cream instead of heavy cream. Also, make sure to check that your tortellini is dairy-free. This way, everyone can enjoy the soup! This soup pairs well with many sides! You can serve it with: - Crusty bread - Garlic bread - A fresh salad These options make a great meal together. Plus, they add different textures and flavors to enjoy. If you want a thicker soup, you can do a few things: - Add more cream. - Blend a portion of the soup. - Stir in some cornstarch mixed with water. These methods will give your soup a nice, creamy texture. Yes, you can freeze this soup! Let it cool completely before placing it in a freezer-safe container. It lasts about 2 to 3 months in the freezer. To reheat, let it thaw in the fridge overnight and warm it on the stove. This soup is not spicy at all. However, if you like heat, add some red pepper flakes. Start with a pinch and adjust to your taste. It’s a great way to spice things up! This blog outlined how to make a delicious slow cooker soup. We covered essential and optional ingredients like olive oil, tomatoes, and fresh basil. I shared steps for prepping and cooking, plus tips for perfecting flavor. You also learned about variations and how to store leftovers. Slow cooker soup is simple and fun to make. Enjoy experimenting with new flavors in your kitchen!

Creamy Tomato Basil Tortellini Soup Slow Cooker

Warm up with a bowl of Creamy Tomato Basil Tortellini Soup that’s perfect for any occasion! This easy recipe combines rich flavors with cheesy tortellini for a comforting meal. Made in a slow cooker, it’s hassle-free and ideal for busy days. Don't miss out on this delicious dish! Click through to explore the full recipe and enjoy every bite. #TomatoSoup #TortelliniRecipe #ComfortFood #SlowCookerRecipes
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Ingredients
  

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

4 cups vegetable broth

1 teaspoon Italian seasoning

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

2 cups fresh basil leaves, chopped (reserve some for garnish)

1 package (9 ounces) cheese tortellini (fresh or frozen)

1 cup heavy cream or coconut cream for a dairy-free option

Grated Parmesan cheese for serving (optional)

Instructions
 

In a slow cooker, heat the olive oil on the sauté setting. Add the diced onion and sauté for 2-3 minutes until softened.

    Stir in the minced garlic and sauté for another minute until fragrant.

      Add the crushed tomatoes, vegetable broth, Italian seasoning, sugar, salt, and pepper to the slow cooker. Mix well to combine.

        Cover and cook on low for 4-6 hours or on high for 2-3 hours.

          After the cooking time, stir in the tortellini and chopped basil, and switch to the 'high' setting. Cook for an additional 30 minutes until the tortellini is tender.

            Stir in the heavy cream (or coconut cream) and mix thoroughly. Allow to heat through for another 5-10 minutes. Adjust seasoning as necessary.

              Serve hot, garnished with additional fresh basil and sprinkle with grated Parmesan cheese if desired.

                Prep Time: 15 minutes | Total Time: 6 hours | Servings: 6