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Slow Cooker Tomato Basil Tortellini Soup | lecremedelacrumb.com
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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! 
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4
Author Tiffany

Ingredients

  • 2 15-ounce cans diced tomatoes
  • 1 10-ounce can tomato sauce
  • 1/4 cup fresh basil, finely chopped
  • 1 tablespoon 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
  • 1/4 cup flour
  • 1 cup heavy cream OR half & half
  • 3 cups frozen 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.