Slow Cooker Creamy Tomato Tortellini Soup

 

🍅 Slow-Cooker Creamy Tomato Tortellini Soup (Reworded Version)

👉Ingredients;

↪️Tomato Base:

1 (28 oz) can crushed tomatoes

1 (14.5 oz) can diced tomatoes (with juice)

2 tbsp tomato paste

↪️Liquids & Flavoring:

4 cups vegetable or chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1 tsp dried basil

1 tsp dried oregano

½ tsp salt (adjust to taste)

½ tsp ground black pepper

½ tsp red pepper flakes (optional)

1 tbsp sugar (to balance acidity)

↪️Aromatics:

3 garlic cloves, minced

1 small onion, finely chopped

2 tbsp olive oil

↪️Finishers:

20 oz cheese tortellini (fresh or frozen)

1 cup grated Parmesan cheese

½ cup fresh basil or parsley, chopped (for garnish)

👉Instructions:

✅️1. Sauté Aromatics (Optional but flavorful):

Heat olive oil in a pan over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant and translucent.

✅️2. Build the Soup Base:

Transfer the sautéed mixture to the slow cooker. Add crushed tomatoes, diced tomatoes, tomato paste, broth, herbs, salt, pepper, red pepper flakes, and sugar. Stir to combine.

Cook on LOW for 5–6 hours or HIGH for 3–4 hours.

✅️3. Add Tortellini & Cream:

About 20 minutes before serving, switch to HIGH if not already. Stir in tortellini, Parmesan, and cream. Cover again and cook until pasta is tender (15–20 minutes).

✅️4. Serve & Garnish:

Ladle into bowls, top with fresh basil or parsley and extra Parmesan. Enjoy with crusty bread or a side salad!

👉 4 Tips for Best Results:

▶️1. Use fresh tortellini if possible—it cooks faster and holds its shape better.

▶️2. Sautéing the onion and garlic first adds deeper flavor than tossing them in raw.

▶️3. Don’t overcook the tortellini—it should be tender, not mushy.

▶️4. Add spinach or kale in the last 10 minutes for a healthy boost.