Tomato Tortellini Soup (slow Cooker)
This hearty and delicious Tomato Tortellini Soup made in a slow cooker is perfect for cozy evenings. It's packed with flavor and is easy to prepare, making it a great meal for busy individuals or families.
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 stirring spoon
Ingredients
- 2 cups tortellini fresh or frozen
- 4 cups vegetable broth ensure it is free of any animal products for vegetarian option
- 1 28-ounce can diced tomatoes with juices
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 carrots carrots diced
- 1 stalk celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream optional for richer flavor
- as needed leaves fresh basil for garnish
Instructions
- Begin by preparing all the vegetables. Chop the onion, dice the carrots and celery, and mince the garlic.
- In the slow cooker, combine the vegetable broth, diced tomatoes (with juices), chopped onion, minced garlic, diced carrots, diced celery, dried basil, oregano, salt, and black pepper.
- Stir the mixture gently to combine all ingredients.
- Cover the slow cooker and set it on low for 4 hours.
- About 30 minutes before serving, add the tortellini to the slow cooker and stir to combine.
- If using, stir in the heavy cream for a richer flavor just before serving.
- Taste the soup and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
For a vegetarian option, ensure the vegetable broth used is free of any animal products.
You can add additional vegetables such as spinach or bell peppers based on your preference.
This soup stores well in the refrigerator for up to 3 days, and it can also be frozen for later.