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.