Description
Slow Cooker Creamy Tomato Basil Tortellini Soup is a warm and comforting dish that brings together fresh tortellini, rich tomatoes, and aromatic basil for a delightful meal. Perfect for busy weeknights or cozy gatherings, this easy-to-make soup simmers in your slow cooker while you enjoy some downtime. With its creamy texture and vibrant colors, it’s sure to impress both family and friends.
Ingredients
Scale
- 1 pack (10-12 oz) refrigerated three-cheese tortellini
- 2 cans (28 oz each) crushed San Marzano tomatoes
- 4 cups low-sodium vegetable broth (or chicken broth)
- 6 oz cream cheese, cubed and softened
- 1/2 cup heavy whipping cream
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Freshly grated Parmesan cheese and toasted bread (for serving)
Instructions
- Load Slow Cooker: Combine crushed tomatoes, diced onion, minced garlic, vegetable broth, oregano, salt, and pepper in slow cooker.
- Slow Cook: Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until flavors are deeply melded.
- Blend Smooth: Use an immersion blender directly in slow cooker to blend soup until velvety smooth.
- Add Tortellini & Cheeses: Stir in cheese tortellini, cubed cream cheese, heavy cream, and fresh basil. Cook on HIGH for 20 to 25 minutes until tortellini are tender.
- Ladle & Serve: Ladle into bowls, top with grated Parmesan and fresh basil ribbons, and serve warm with toasted bread!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 380
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg