Slow Cooker Tomato Basil Parmesan Tortellini Soup

Slow cooker tomato basil parmesan tortellini soup is easy, healthy, delicious, and a cinch to make in your crockpot – perfect for cool weather nights! 

Slow Cooker Tomato Basil Parmesan Tortellini Soup | lecremedelacrumb.com

All day every day. That’s how often I’ll be eating this soup thank you very much.

Slow Cooker Tomato Basil Parmesan Tortellini Soup | lecremedelacrumb.com
Slow cooker soups are kind of my jam. I’m already busting out the crockpot three to four times a week and soups literally sound good to me every single day – year round. When official soup season rolls around I go a little crazy.

Slow Cooker Tomato Basil Parmesan Tortellini Soup | lecremedelacrumb.com

This is a little twist on my favorite slow cooker tomato basil parmesan soup which normally doesn’t call for tortellini, but I’ve been on a pasta-in-soup kick for a bit now and this was bound to happen. Thank heaven it did because this soup….. seriously no words.

Slow Cooker Tomato Basil Parmesan Tortellini Soup | lecremedelacrumb.com

It is creamy and cheesy and tomato-y, and has the perfect broth-to-pasta ratio. On top of all that, it’s in the slow cooker and your house will be smelling like a soup n’ sandwich shop by the end of the day. If they made a candle that could make my house smell this heavenly I would absolutely buy ten of them, but until they come out with an Autumn Creamy Tomato Basil Soup scented candle I’ll be making this deliciousness on the weekly to get my fix.

Slow Cooker Tomato Basil Parmesan Tortellini Soup | lecremedelacrumb.com

Get the recipe for Slow Cooker Tomato Basil Parmesan Tortellini Soup below!

5.0 from 3 reviews
Slow Cooker Tomato Basil Parmesan Tortellini Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4-6
Ingredients
  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • ¼ cup fresh basil, finely chopped
  • 3 teaspoons minced garlic
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 medium white onion, diced
  • 1 cup heavy cream
  • 4 cups chicken or vegetable broth
  • 2 cups shredded parmesan cheese
roux
  • 3 tablespoons butter
  • ¼ cup flour
  • 1 cup heavy cream OR half & half
  • 3 cups frozen tortellini (thawed)
Instructions
  1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
  2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
  3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
  4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux, parmesan cheese, and tortellini to crockpot and stir to combine.
  5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

 

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Comments

hey girl this is right up my alley! Yummy!

    Hi Tiffany,
    What I attempt to print this recipe it shows up as a blank page. Help!
    Thanks.
    Pat

I make a very similar version of this soup without the tortellini. I love the idea of adding some pasta though! It sounds so delicious and would be perfect to reheat for lunch at work.

I think I’ll leave out the tortellini and make some grilled cheese sandwiches to go with this. Sounds great.

When I try to print the recipe all I have is a blank page.

Do the tortellini need to be cooked first?

    No, if you are using frozen or refrigerated tortellini, they will thaw and cook in the slow cooker 🙂

I made this and it’s really good! The ONLY thing I didn’t do was add the tortilini. I had left over brown rice so at the end of everything I put it in. Yummy 😊I’ll be making it again this fall!

I just made this last night, so good! Came out super creamy and flavorful and so easy to make.

Does it really call for a total of 2 cups of heavy cream?