Go Back

8. Creamy Tomato Basil Soup with Cheese Tortellini

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 crushed tomatoes, broth, basil, and garlic in slow cooker.
  2. Cover; cook on low 4 hours.
  3. Stir in cream and refrigerated tortellini.
  4. Cook on high another 15 to 20 minutes, until tortellini is tender.
  5. Garnish with Parmesan before serving.