Slow Cooker Tomato Basil Tortellini Soup

$- Olive Oil - Onion - Garlic - Vegetable Broth - Crushed Tomatoes - Italian Herbs - Sugar - Tortellini - Heavy Cream or Coconut Milk - Fresh Basil - Parmesan Cheese Gathering the right ingredients is key to making a great Slow Cooker Tomato Basil Tortellini Soup. I always start with a good quality olive oil. It adds a nice flavor base. Next, I use one medium onion, diced into small pieces. This helps to create a rich depth of flavor. I also add two cloves of minced garlic. Garlic brings a wonderful aroma and taste to the soup. For the broth, I go with four cups of vegetable broth. It’s light and adds a nice touch. The crushed tomatoes are also important; I use a 28-ounce can. They give the soup its signature red color and rich taste. To spice it up, I use two teaspoons of dried Italian herbs. This mix usually includes basil, oregano, and thyme. I also add a teaspoon of sugar to balance the acidity of the tomatoes. Don’t forget the tortellini! A 9-ounce package of cheese tortellini works well. You can use fresh or frozen, depending on what you have. For creaminess, I add one cup of heavy cream or coconut milk. Coconut milk is a great dairy-free option. Finally, I finish it off with a quarter cup of fresh basil leaves, chopped. This gives the soup a fresh taste. If you like cheese, sprinkle some grated Parmesan on top before serving. These ingredients come together to create a warm and cozy dish. Each one plays an important role in the final flavor. Start by heating 1 tablespoon of olive oil in a skillet over medium heat. When the oil is hot, add 1 medium diced onion. Cook the onion until it turns translucent, about 5 minutes. Next, stir in 2 minced garlic cloves and sauté for another minute. You want the garlic to be fragrant but not burnt. Now, transfer the onion and garlic mix to your slow cooker. Pour in 4 cups of vegetable broth and 1 can (28 oz) crushed tomatoes. Add 2 teaspoons of dried Italian herbs and 1 teaspoon of sugar. The sugar balances the acidity of the tomatoes. Season with salt and pepper to taste. Cover the slow cooker. If you set it to low, let the soup cook for 6 to 8 hours. For high heat, cook for 3 to 4 hours. This slow cooking allows all the flavors to blend nicely. About 30 minutes before you plan to serve, stir in a package (9 oz) of cheese tortellini. If you’re cooking on high, reduce the heat back to low. If on low, keep it on low. Cook until the tortellini becomes tender, according to the package instructions. Next, stir in 1 cup of heavy cream or coconut milk. This adds a rich creaminess. Also, mix in 1/4 cup of chopped fresh basil. Let it cook for an additional 10 minutes to warm everything through. Before serving, taste the soup and adjust the seasoning if needed. Ladle the soup into bowls. For a final touch, sprinkle grated Parmesan cheese on top if desired. Enjoy your delicious creation! To enhance the broth flavor, always start with fresh ingredients. Fresh onions and garlic make a big difference. Sauté them first to release their natural sweetness. Adding dried Italian herbs boosts the taste as well. Adjusting acidity with sugar can balance out the flavors. If your soup tastes too acidic, stir in a teaspoon of sugar. This simple trick can make your soup taste richer and rounder. Choosing between low and high settings can change your soup's flavor. Cooking on low for 6-8 hours allows flavors to meld better. High settings cook for 3-4 hours but may not develop taste as deeply. If you use fresh tortellini, add it in the last 30 minutes. For frozen tortellini, you may need an extra 10 to 15 minutes in the slow cooker. Always check the package for guidance. Adding vegetables can make your soup even better. Try spinach, carrots, or bell peppers. Just chop them up and add them at the start. They will cook down nicely. For protein options, try adding cooked chicken or sausage. This can make the soup heartier. Just toss them in when you add the tortellini, and let them warm through. {{image_2}} To make this soup dairy-free, use coconut milk instead of heavy cream. Coconut milk adds a creamy texture without the dairy. It also gives a subtle sweetness that balances the soup's flavors. I suggest using full-fat coconut milk for the best results. Just stir it in with the basil at the end. For a vegan option, skip the cheese and cream. You can use the same coconut milk for creaminess. Instead of cheese tortellini, look for vegan tortellini made with plant-based ingredients. This change keeps the soup hearty while sticking to vegan guidelines. If you need a gluten-free soup, choose gluten-free tortellini. Many brands make these with rice or corn flour. Just check the package to ensure it meets your needs. The rest of the recipe stays the same, keeping the soup rich and delicious. After enjoying your soup, store leftovers in the fridge. Use an airtight container. This keeps the soup fresh. It will stay good for about 3-4 days. Always let the soup cool before sealing it. This helps prevent moisture build-up. You can freeze the soup for later. First, let it cool completely. Pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. The soup can last up to 3 months in the freezer. To reheat, thaw it in the fridge overnight. Then, warm it on the stove over low heat. Stir often to avoid burning. In the fridge, your soup stays tasty for about 3-4 days. In the freezer, it can last up to 3 months. Always check for any off smells or colors before eating. Keeping track of storage times helps you enjoy every bite at its best! Yes, you can use frozen tortellini. It cooks well in the slow cooker. Just add it in about 30 minutes before serving. No need to thaw; it will cook perfectly. The soup will stay creamy, and the tortellini will be soft and tender. To thicken the soup, you have a few options. You can mash some of the cooked tortellini against the side of the slow cooker. Another way is to stir in a cornstarch slurry made with water. Just mix one tablespoon of cornstarch with two tablespoons of water. Add it to the soup and let it heat for a few minutes. You’ll have a nice, thick soup! Yes, you can make this soup on the stove. Start by sautéing the onion and garlic in a pot. Then, add the broth, tomatoes, and spices. Let it simmer for about 20 minutes. Add the tortellini last and cook until tender. This method is quicker but still very tasty! This soup lasts about 3 to 4 days in the fridge. Make sure to store it in a tight container. When you reheat, stir well and check the seasoning. If it seems thick, add a splash of broth or water to loosen it up. Enjoy your delicious leftovers! This article covers a simple and tasty tortellini soup recipe. You start with basic ingredients, sauté aromatics, and combine everything in a slow cooker. You learned about cooking times, adding tortellini, and finishing touches like fresh basil and cheese. Don’t forget to store your leftovers properly for the best taste. Whether you prefer a dairy-free, vegan, or gluten-free version, this soup is easy to customize. Remember, great food can be simple and fun to make. Enjoy your delicious soup, knowing you have options!$

Slow Cooker Tomato Basil Tortellini Soup

Warm up with this delightful Slow Cooker Tomato Basil Tortellini Soup that's perfect for any day! With a few simple ingredients, you can create a creamy, flavorful dish that your family will love. Just toss everything in the slow cooker and let it work its magic. Don't miss out on savoring this comforting recipe—click to explore the full recipe and make your kitchen the coziest place this season! #SlowCookerSoup #TomatoBasilSoup #ComfortFood #TortelliniRecipes

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

4 cups vegetable broth

1 can (28 oz) crushed tomatoes

2 teaspoons dried Italian herbs

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

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

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

1/4 cup fresh basil leaves, chopped

Grated Parmesan cheese for serving (optional)

Instructions

Sauté Aromatics: In a skillet over medium heat, add the olive oil. Once hot, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

Combine Ingredients: Transfer the sautéed onion and garlic to the slow cooker. Add in the vegetable broth, crushed tomatoes, Italian herbs, sugar, and season with salt and pepper to taste.

Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, allowing all the flavors to meld together.

Add Tortellini: About 30 minutes before serving, stir in the tortellini. If cooking on high, reduce the heat to low; if cooking on low, keep it on low. Cook until the tortellini is tender, according to package instructions.

Finish with Cream and Basil: Stir in the heavy cream (or coconut milk) along with the chopped basil. Let it cook for an additional 10 minutes to warm through.

Serve: Taste and adjust the seasoning if necessary. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired.

Prep Time, Total Time, Servings: 20 minutes | 6-8 hours (slow cooker) | serves 6-8