Slow Cooker Tomato Soup with Tortellini

I’ve got the easiest (and a tooooootally delicious) recipe for you today: Slow Cooker Tomato Soup with Tortellini.

Because we all need more slow cooker recipes, am I right?

I don’t know if we all NEED more slow cooker recipes but it certainly can’t hurt. I have so many (too many) busy weeknights where having an easy recipe in my arsenal saves me. I use my slow cooker multiple times a week. In fact, it’s the most used countertop kitchen appliance I own.

Me + my slow cooker = best friends forever.

There used to be a small, mom & pop style restaurant in Park City that served the best homemade soups. The owner also used to roast a turkey each morning for fresh turkey sandwiches. My husband and I would frequent often and my standing order was 1/2 turkey sandwich on rye with a cup of tomato soup that always had 2-3 cheese tortellini floating on top. The restaurant has since shut down and I miss it dearly. Seriously, I dream about those turkey sandwiches.

This slow cooker tomato soup with tortellini is my version of that soup. Mine is a little less creamy, takes a short cup by being cooked in the slow cooker and I add fresh basil and freshly grated parmesan at the end. The basil adds a nice bite of natural sweet and freshness and the parmesan adds the perfect salty touch. Plus, parmesan. Need I say more? 🙂

I love that I can start this soup in the afternoon (it doesn’t need that much time to cook) and the prep time is mere minutes. I often serve the soup with toasted garlic bread or grilled cheese sandwiches if I feel like we need something a little heartier. Regardless, some sort of bread is mandatory for dipping and soaking up the last bit of soup. It’s perfect for this time of year- I love a hearty soup on a cold, snowy night!

As always, thank you for reading! Hope you have a great week! xoxo, Kelley

photos by Kelli Hatcher/ recipe by Mountain Mama Cooks

Slow Cooker Tomato Soup with Tortellini

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

• Author: Kelley
• Prep Time: 5 minutes
• Cook Time: 4 hours
• Total Time: 4 hours
• Yield: 6 servings 1x

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Description

An easy vegetarian soup made in the slow cooker. Classic creamy tomato with cheese tortellini!

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Ingredients

• 1 1/2 tablespoons olive oil
• 3/4 cup diced yellow onion
• 3 cloves garlic, minced
• 2 28-oz cans whole tomatoes
• 3 cups low-sodium veggie (or chicken) broth
• 3/4 cup grated carrots
• 1 bay leaf
• 1 tablespoon sugar
• 8 oz cheese tortellini
• 1/2 cup heavy cream
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme

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Instructions

1. In a large sauté pan, heat olive oil over medium heat. Add onion and cook 3-5 minutes just until softened. Add minced garlic and cook 1 minute more. Turn off heat and transfer onion mixture to the base of a slow cooker.
2. To the slow cooker, add crushed tomatoes (with juices), veggie or chicken broth- whatever you’re using, grated carrots, bay leaf, and sugar. Cover and cook soup on low for 3-4 hours.
3. Remove bay leaf and discard.
4. In batches, add the tomato soup to the blender (or you could use an immersion blender) and blend until smooth. Put soup back into slow cooker.
5. Add tortellini, heavy cream, dried spices, and a pinch or two of kosher salt. Cover and cook on low for 20-30 minutes just until the tortellini is cooked through. Taste soup and add salt and pepper to taste.
6. Ladle into bowls and serve soup with plenty of grated parmesan and fresh basil if desired.