This Crockpot Creamy Tomato Tortellini Soup is a comforting, Italian-inspired dish perfect for cozy evenings. With rich tomato flavor, creamy broth, and tender cheese tortellini, it’s a simple yet satisfying meal that’s easy to prepare in the slow cooker.
INGREDIENTS
- Crushed Tomatoes: The base of the soup, providing a rich, robust tomato flavor.
- Vegetable Broth: Adds savory depth and thins out the soup to the perfect consistency.
- Onion (diced): Adds sweetness and flavor, enhancing the richness of the tomatoes.
- Garlic Cloves (minced): Infuses the soup with a classic, aromatic garlic taste.
- Dried Basil: Brings a subtle herbal flavor, complementing the tomatoes and giving the soup an Italian touch.
- Heavy Cream: Adds creaminess and a silky texture, balancing the acidity of the tomatoes.
- Cheese Tortellini (fresh or frozen): The star of the soup, adding heartiness and a cheesy surprise in each bite.
- Grated Parmesan Cheese: Sprinkled on top for extra savory richness and a burst of flavor.
- Fresh Basil (for garnish): Adds a bright, fresh finish, enhancing the visual appeal and flavor.
INSTRUCTIONS
- Step 1:
- Place the crushed tomatoes, vegetable broth, diced onion, minced garlic, and dried basil in the Crockpot. Stir to combine the ingredients.
- Step 2:
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to meld and the onions to soften.
- Step 3:
- After the initial cooking time, stir in the heavy cream and cheese tortellini. Set the Crockpot to high and cook for an additional 30 minutes, or until the tortellini is tender.
- Step 4:
- Ladle the soup into bowls and serve topped with grated Parmesan cheese and a sprinkle of fresh basil for garnish.
Serving and Storage Tips
- Serve the soup hot, garnished with grated Parmesan cheese and fresh basil for a burst of flavor and color.
- This soup pairs wonderfully with a side of crusty bread or garlic bread for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on the stovetop over medium heat or in the microwave until heated through, adding a splash of broth if the soup has thickened.
Helpful Notes
- For a smoother texture, use an immersion blender to blend the soup before adding the tortellini.
- If you prefer a thicker soup, reduce the broth by 1/2 cup.
- Fresh tortellini will cook more quickly than frozen, so adjust cooking time accordingly in the last step.
Tips from Well-Known Chefs
- Chef Lidia Bastianich recommends adding a pinch of sugar to tomato-based soups to balance acidity.
- Chef Giada De Laurentiis suggests using high-quality Parmesan for the best flavor when garnishing Italian dishes.
- Chef Michael Chiarello advises cooking tortellini just until al dente for the best texture.
Why You'll Love This Recipe
- This soup combines the comfort of a creamy tomato base with cheesy tortellini for a filling, satisfying meal.
- It's easy to make in the Crockpot, perfect for busy weeknights or chilly days.
- The addition of Parmesan and basil creates a fresh, Italian-inspired flavor that’s sure to be a hit.
Variations
- Add a handful of fresh spinach or kale during the last 10 minutes of cooking for extra nutrients and color.
- For a spicy twist, add a pinch of red pepper flakes with the basil.
- Substitute heavy cream with coconut milk for a dairy-free option.