Slow Cooker Creamy Tomato Basil Tortellini Soup {Recipe}

I love trying out new recipes, especially during the fall and winter months, but not everything I try is what my husband and I would consider a “make again” recipe. Today I’m sharing one that definitely is one that I’ll be making again: Slow Cooker Creamy Tomato Basil Tortellini Soup from Cooking Classy. It’s incredibly easy, healthy, filling and delicious. Plus I was excited to finally have a reason to try out my new immersion blender. Check out the recipe below and let us know what you think!

Ingredients:

**If you have a 5 quart slow cooker, use 2/3 of each of the ingredients.

• 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

Directions:

• 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 with an immersion blender (or carefully in small batches in a blender.
• If your slow cooker doesn’t keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup isn’t too thick).
• Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through).
• Reduce heat to warm, stir in heavy cream.
• Serve topped with parmesan cheese and fresh basil.

Recipe Source: Cooking Classy