Slow Cooker Tomato Tortellini Soup

💛 Why You Will Like This Recipe

There is something so comforting about tomato soup, but adding cheese tortellini takes it to another level. The tortellini makes the soup hearty enough for a main meal, while the creamy tomato base gives it a rich and satisfying flavor.

Using a slow cooker also makes this recipe incredibly convenient. You can let the tomato mixture cook throughout the day while you go about your routine. Adding the tortellini toward the end keeps it tender without turning it mushy.

I've tried many methods for cooking tomato soup like even this Air Fryer Tomato Soup and you can even cook tomatoes in an air fryer - Air Fryer Roasted Tomatoes.

Ingredients Needed

• 1 ¾ cup diced carrots (3 medium)
• 1 ¾ cup diced yellow onion (1 large)
• 5 cloves garlic, minced - Fresh minced garlic adds classic Italian flavor.
• 3 (28 oz) cans whole Roma tomatoes
• 1 (32 oz) carton vegetable broth - Broth thins the tomato mixture and creates the soup consistency. Chicken broth adds a little more savory flavor.
• ⅓ cup chopped fresh basil - Optional, but a little fresh basil makes a great finishing touch.
• Cheese tortellini: Refrigerated or frozen cheese tortellini both work well. Add it toward the end of cooking so it doesn't become overcooked.
• Salt and freshly ground black pepper, to taste
• ¾ cup 1% milk

How to Make Slow Cooker Creamy Tomato Soup

1. 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 ½ hours.
2. Remove bay leaves then puree mixture well with an emulsion 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 ½ 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 milk. Serve topped with parmesan cheese and fresh basil.
3. Serving size: 1 cup 

Equipment Needed

Crock-Pot 7-Quart Oval -  Manual Slow Cooker | Stainless Steel (SCV700-S-BR) Spatious 7 quart manual slow cooker that servers up to 9 people. Fits a 7 pound roast. Keeps food at an ideal serving temperature for as long as you need to so you can make dishes ahead of time! 

Storage

Store leftover Creamy Tomato Tortellini Soup in an airtight container in the refrigerator for up to 3 to 4 days. The tortellini will continue to absorb some of the broth as it sits, so you may need to add a splash of broth when reheating.

Reheat individual portions in the microwave or warm the soup gently in a saucepan on the stovetop. Avoid boiling the soup when reheating because the cream can separate.

Because this soup contains cream and tortellini, freezing is not recommended for the best texture. If you want to freeze it, consider preparing and freezing the tomato soup base without the cream and tortellini. Add those ingredients when reheating.

Serving Suggestions

Serve this creamy tortellini soup with crusty French bread, garlic bread, breadsticks, or a simple green salad. A sprinkle of Parmesan cheese and fresh basil on top adds the perfect finishing touch.

You can also serve it alongside a grilled cheese sandwich for the ultimate tomato soup and cheese combination.