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
Keyword basil, soup, tomato
Prep Time 20minutes
Cook Time 4hours
Total Time 4hours20minutes
215-ounce cansdiced tomatoes
110-ounce can tomato sauce
1/4cupfresh basil, finely chopped
1mediumwhite onion, diced
4cupschicken or vegetable broth
2cupsshredded parmesan cheese
1cupheavy cream OR half & half
3cupsfrozen tortellini (thawed)
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.