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- 1 pound cheese tortellini (fresh or frozen) - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - 1 cup heavy cream (or coconut milk) - Salt and pepper to taste In this soup, cheese tortellini acts as the main star. It brings a nice, cheesy flavor that pairs well with the rich tomato base. I love using crushed tomatoes because they add depth. The vegetable broth gives the soup a hearty feel. Next, the vegetables add both flavor and texture. Carrots bring a bit of sweetness. Celery adds crunch, while onion and garlic offer a savory kick. Seasonings are key! Dried basil and oregano give a warm, herbal taste. A touch of sugar helps balance the acidity of the tomatoes. Finally, the heavy cream or coconut milk makes the soup creamy and rich. You can adjust salt and pepper to fit your taste. Gather these ingredients, and you’re on your way to a cozy bowl of soup! Start by gathering your ingredients. You will need: - 1 pound cheese tortellini (fresh or frozen) - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 cup carrots, diced - 1 cup celery, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 1 cup heavy cream (or coconut milk) - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) In your slow cooker, add the crushed tomatoes, vegetable broth, diced carrots, diced celery, chopped onion, and minced garlic. Next, sprinkle in the dried basil, dried oregano, and sugar. This sugar helps to balance the acidity of the tomatoes. Season with salt and pepper to taste. Stir to combine all the ingredients well. Now, cover your slow cooker. You can set it to cook on low for 6-8 hours or on high for 3-4 hours. I usually prefer the low setting for a deeper flavor. Check the vegetables after the cooking time. They should be tender when done. About 30 minutes before you plan to serve, stir in the cheese tortellini. Make sure to cover the slow cooker again. This helps the tortellini cook evenly. Once the tortellini is cooked, which takes about 25-30 minutes, stir in the heavy cream or coconut milk. This will give your soup a rich and creamy texture. Finally, taste your soup. Adjust the seasoning with more salt and pepper if needed. For a nice touch, serve it hot, garnished with fresh basil leaves and a sprinkling of grated Parmesan cheese, if you like. To make the best soup, check your veggies for tenderness. When you can easily pierce the carrots and celery with a fork, they are ready. This usually happens after 6-8 hours on low heat or 3-4 hours on high. Add the heavy cream about 30 minutes before serving. This timing helps keep the cream smooth and rich. If you add it too early, it may separate and lose its creamy texture. Choose the right settings for your slow cooker. If you have time, cook on low for a deep flavor. For a quicker meal, use high heat. Both settings work well, but low heat gives the best taste. For busy days, prep your ingredients in advance. Chop veggies and store them in the fridge. You can also measure out spices and keep them in a small container. This way, your cooking time is quick and easy. Garnish your soup with fresh basil leaves. They add color and a burst of flavor. You can also sprinkle grated Parmesan cheese on top for extra richness. Pair the soup with a side salad or crusty bread. These sides complement the soup well and make the meal more filling. Enjoy your hearty soup with family or friends! {{image_2}} You can easily change the flavor of your soup. Adding spinach or kale gives it a fresh taste. Just toss in a handful of fresh greens about 20 minutes before serving. They will cook down nicely and add color. Using different cheeses can also change the soup's flavor. Try mixing in some ricotta or mozzarella. Each cheese adds a unique touch. If you want a stronger bite, add some feta. For those who need dairy-free options, use coconut milk instead of heavy cream. It makes the soup creamy without dairy. You can also skip the cheese on top or use a dairy-free cheese. This keeps the dish tasty for everyone. If you need a gluten-free option, look for gluten-free tortellini. Many brands offer this. You can also make your own from rice flour or other gluten-free flours. Just ensure your other ingredients are also gluten-free. Incorporating fresh herbs can elevate your soup. Basil and parsley are great options. Add them right before serving to keep their flavor bright. Using seasonal vegetables can also make your soup special. For example, in the fall, add butternut squash or zucchini in the summer. This keeps your dish fresh and exciting through the year. To store leftovers, let the soup cool first. Place it in a sealed container. You can keep it in the fridge for up to five days. When you want to reheat, pour the soup into a pot. Heat it slowly over medium heat. Stir often to ensure even warming. You can also microwave it in a safe bowl. Heat it in short bursts, stirring in between. If you want to save the soup for later, freezing is a great option. Let it cool completely before freezing. Use airtight containers or freezer bags. Leave some space at the top, as soup expands when frozen. You can store it in the freezer for up to three months. To thaw, place the soup in the fridge overnight. If you need it fast, you can also thaw it in the microwave. Reheat it on the stove or microwave after thawing. Stir well to ensure it heats evenly. In the fridge, your soup lasts around five days. If you freeze it, it can stay fresh for three months. However, for best taste, try to eat it sooner. Always check for any off smells or changes in texture before eating. This way, you can enjoy your soup at its best! Can I use frozen tortellini? Yes, you can use frozen tortellini in this soup. Just add it to the slow cooker 30 minutes before serving. Frozen tortellini cooks well and saves you time. What can I substitute for vegetable broth? If you don't have vegetable broth, you can use chicken broth. You can also make your own broth at home with water and herbs. This will still give your soup great flavor. How to avoid overcooking tortellini? To avoid overcooking tortellini, add it to the slow cooker about 30 minutes before you plan to serve the soup. This way, it cooks just right, staying firm and tasty. Best slow cooker for this recipe? A 6-quart slow cooker is best for this recipe. It holds all ingredients well, letting them cook evenly. If you have a larger family, you might want a bigger one. Caloric content per serving One serving of this soup has about 300 calories. This can vary based on the exact ingredients you use. Nutritional benefits of ingredients This soup packs many nutrients. The vegetables provide vitamins and fiber. Cheese tortellini adds protein and calcium. Heavy cream adds richness, but you can swap it for coconut milk for a lighter option. This recipe blends cheese tortellini, fresh veggies, and tasty spices for a rich soup. You learned to prepare, cook, and serve it with helpful tips. Remember, you can adjust flavors and ingredients for your taste. Store any leftovers wisely, and enjoy them later. With these ideas, you can create a warm dish that's perfect for any day. Happy cooking!

Slow Cooker Tomato Tortellini Soup

Warm up your day with a Hearty Slow Cooker Tomato Tortellini Soup that's both comforting and delicious! This easy-to-follow recipe packs fresh veggies, creamy goodness, and the delightful flavors of basil and oregano into every bowl. Perfect for busy days, this soup simmers gently while you go about your day. Click through to explore the full recipe and treat yourself to a heartwarming meal that will satisfy your cravings!
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Ingredients
  

1 pound cheese tortellini (fresh or frozen)

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1 cup heavy cream (or coconut milk for a dairy-free option)

Fresh basil leaves for garnish

Grated Parmesan cheese for serving (optional)

Instructions
 

In your slow cooker, add the crushed tomatoes, vegetable broth, diced carrots, diced celery, chopped onion, and minced garlic.

    Sprinkle in the dried basil, dried oregano, and sugar. Season with salt and pepper to taste. Stir to combine all ingredients well.

      Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.

        About 30 minutes before serving, stir in the cheese tortellini and cover the slow cooker again.

          Once the tortellini are cooked (usually about 25-30 minutes), stir in the heavy cream or coconut milk to give the soup a rich, creamy texture.

            Taste and adjust seasoning with additional salt and pepper if needed.

              Serve hot, garnished with fresh basil leaves and a sprinkling of grated Parmesan cheese if desired.

                Prep Time: 15 minutes | Total Time: 7-8 hours | Servings: 6-8