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8. Creamy Tomato Basil Soup with Cheese Tortellini

Adding cheese tortellini to tomato soup turns a light lunch into a hearty dinner. The fresh basil adds a wonderful, bright flavor.
Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans 28 ounces each crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 cup chopped fresh basil
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1 package 10 ounces refrigerated cheese tortellini
  • 1/4 cup grated Parmesan cheese

Method
 

  1. Combine the crushed tomatoes, vegetable broth, fresh basil, and garlic in the slow cooker.
  2. Cover and cook on low for 4 hours.
  3. Stir in the heavy cream and the refrigerated cheese tortellini.
  4. Turn the slow cooker to high and cook for an additional 15 to 20 minutes until the tortellini is tender.
  5. Garnish with Parmesan cheese before serving.