Slow cooker tomato basil parmesan tortellini soup is easy, healthy, delicious, and a cinch to make in your crockpot - perfect for cool weather nights!
Prep Time: 20 minutesminutes
Cook Time: 4 hourshours
0 minutesminutes
Total Time: 4 hourshours20 minutesminutes
Servings:4servings
Ingredients
215-ounce cansdiced tomatoes
110-ounce can tomato sauce
¼cupfresh basil, finely chopped
1tablespoonminced garlic
1tablespoon salt
1teaspoonpepper
1mediumwhite onion, diced
1cupheavy cream
4cupschicken or vegetable broth
2cupsshredded parmesan cheese
Roux
3tablespoonsbutter
¼cupflour
1cupheavy cream , OR half & half
3cupsfrozen tortellini , (thawed)
Instructions
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)
About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
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.
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.
Notes
Serve with a hearty sprinkle of freshly grated parmesan cheese.