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- 2 cans (14.5 oz each) diced tomatoes (preferably fire-roasted) - 1 cup fresh basil leaves, loosely packed - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon Italian seasoning - 1 teaspoon sugar - 1 cup heavy cream (or coconut milk for a dairy-free option) - Grated Parmesan cheese for serving (optional) - Salt and pepper to taste Gathering high-quality ingredients is key to a great soup. Using fire-roasted diced tomatoes adds a sweet, smoky flavor. Fresh basil brings a bright taste that lifts the soup. You want a medium onion to add depth and sweetness. Minced garlic gives a wonderful aroma and taste. For pantry staples, use vegetable broth to keep it light. Italian seasoning mixes many herbs to enhance the flavor. A teaspoon of sugar balances the acidity from the tomatoes. Heavy cream or coconut milk makes the soup rich and creamy. Don’t forget optional items! Grated Parmesan cheese adds a savory touch. Salt and pepper let you adjust the flavor to your liking. These simple ingredients come together to create a delightful meal in your slow cooker. Start by opening the cans of diced tomatoes. Pour them into your slow cooker, juice and all. Next, add the vegetable broth, chopped onion, minced garlic, Italian seasoning, and sugar. Stir these ingredients well to mix them together. Now, set your slow cooker to low for six hours or high for three hours. About halfway through, around the last thirty minutes, stir in the fresh basil and cheese tortellini. Cover the slow cooker again, letting everything blend and cook until the tortellini is tender. Once the tortellini is cooked, it’s time for the cream. Add the heavy cream or coconut milk to the soup and stir until well mixed. Let it heat through for another ten minutes. Before you serve, taste the soup and adjust the seasoning with salt and pepper as needed. - Select quality diced tomatoes: I love using fire-roasted diced tomatoes. They add a nice depth of flavor. - Use fresh ingredients for best results: Fresh basil and garlic make a big difference. They boost the taste of your soup. - Time adjustments based on cooker type: Not all slow cookers are the same. If yours cooks faster, check the soup a bit early. - Importance of keeping the lid closed: Keep the lid on while cooking. This keeps the heat and flavors inside, helping your soup taste amazing. - Pairing options for a complete meal: Serve this soup with a fresh side salad or crusty bread. They complement the soup's flavors well. - Garnishing ideas: Top your soup with grated Parmesan cheese. It adds a nice creaminess that pairs well with the soup. {{image_2}} For those looking to make this soup dairy-free, you can use coconut milk instead of heavy cream. Coconut milk adds a nice creamy texture while keeping it light. It also gives a hint of sweetness that pairs well with the tomatoes. If you need gluten-free options, select gluten-free tortellini. Many brands offer this choice, and it works just as well in our soup. You can even use rice or quinoa for a different twist. To boost the taste, consider adding fresh herbs like oregano or thyme. These herbs pair well with basil and add depth to the flavor. You can also try a sprinkle of red pepper flakes for a little heat. Adding vegetables can also enhance the soup. Chopped carrots or bell peppers give a sweet crunch. You could even toss in spinach or kale for more color and nutrition. You don’t have to stick with cheese tortellini. Other pasta shapes, like mini shells or bow ties, can work just as well. Cook them separately and stir them in before serving for best results. If you want to make homemade tortellini, it’s a fun project! You can fill them with cheese, spinach, or even meat. Just remember to adjust the cooking time based on your pasta’s thickness. To store leftovers, let the soup cool first. Then, pour it into clean containers. Make sure to use airtight containers to keep it fresh. I recommend glass or BPA-free plastic containers. These work best for storage. You can keep the soup in the fridge for easy access. To freeze the soup, let it cool completely. Then, ladle it into freezer-safe bags or containers. Make sure to leave some space for expansion. Seal tightly and label with the date. When you want to enjoy it, thaw the soup in the fridge overnight. Reheat it gently on the stove or in the microwave until hot. In the fridge, your soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. Look for signs of spoilage. If the soup smells off or has mold, it’s time to toss it. Always trust your senses to keep meals safe and tasty. Yes, you can use frozen tortellini. Just add it in the last 30 minutes. This way, it cooks well without getting mushy. The soup will still taste great! To make this soup vegetarian, use vegetable broth. Check all other ingredients for animal products. This soup is naturally vegetarian if you follow these tips. Yes, you can add protein. Cooked chicken or beans work well. Stir them in with the tortellini. This adds extra flavor and makes it filling. You can use coconut milk instead of heavy cream. It gives a nice creamy texture with a hint of sweetness. Almond milk or cashew cream also work as lighter options. The tortellini is cooked when it floats to the top. It should be tender, not hard. Test a piece to make sure it's done before serving. This post covered how to make a delicious tortellini soup. We discussed fresh ingredients, pantry staples, and optional add-ons. I shared step-by-step instructions to guide you through cooking. You learned helpful tips for flavor and slow cooking. Variations, storage info, and FAQs are included for your ease. With these techniques, you can enjoy a warm, tasty meal. So get cooking and savor every bite!

Slow Cooker Tomato Basil Tortellini Soup

Warm up with a delightful bowl of Slow Cooker Tomato Basil Tortellini Soup! This easy recipe features fire-roasted diced tomatoes, fresh basil, and creamy tortellini, making it a perfect comfort food for any day. With just 10 minutes of prep, let your slow cooker do the magic while you enjoy the savory smells filling your home. Click through to explore this delicious recipe and make your dinner unforgettable!
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Ingredients
  

2 cans (14.5 oz each) diced tomatoes (preferably fire-roasted)

4 cups vegetable broth

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon sugar

1 cup fresh basil leaves, loosely packed

1 bag (9 oz) refrigerated cheese tortellini

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

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Instructions
 

In a slow cooker, combine the diced tomatoes (with their juices), vegetable broth, chopped onion, minced garlic, Italian seasoning, and sugar. Stir well to combine.

    Cover and cook on low for 6 hours or high for 3 hours.

      About 30 minutes before the cooking time is up, stir in the fresh basil and cheese tortellini. Cover and continue cooking until the tortellini is tender.

        Once the tortellini is cooked, add the heavy cream (or coconut milk) and stir until well mixed. Allow the soup to heat through for an additional 10 minutes.

          Taste and adjust seasoning with salt and pepper as necessary.

            Serve hot, garnished with grated Parmesan cheese if desired.

              Prep Time: 10 minutes | Total Time: 6 hours 10 minutes | Servings: 6