Slow Cooker: Creamy Tortellini Soup

So while I mostly try to blog the recipes that go with the bento, I didn't want to keep this recipe from you that we made on x-mas while some friends were here. I have to say that this is one of the best dishes that I made with my slow cooker so far. But I guess it isn't the healthiest soup you can make. But sometimes you just have to spoil yourself right? The original recipe is from Cooking Classy.

Creamy Tortellini Soup: (serves 6, 3.5L slow cooker)
- 3 medium carrots, diced
- 1 large yellow onion, minced
- 5 cloves of garlic, minced
- 2 tbsp olive oil
- 3 cans whole tomatoes, 800 gr each
- 950 ml vegetable broth
- 1/3 cup fresh basil, chopped
- 450 gr cheese tortellini
- 2 bay leaves
- 1 tbsp sugar
- salt and pepper
- 0.75 cup Parmesan grated cheese

Heat olive oil in a large skillet. Add carrots and onion and saute 3 - 4 minutes then add garlic and saute 1 minute longer. Pour the mixture into the slow cooker along with tomatoes, vegetable broth, basil, bay leaves and sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on low for 6 hours or on high for 3.5 hours. Remove the bay leaves then puree the soup. Don't do this in your slow cooker! It might damage the pan. If the soup is too thick just add 0.5 cup more water. Transfer the soup back to the slow cooker and stir in tortellini, cover and cook on high 15 minutes longer. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

Pin It

Tweet