On those dreary, gray days when everything feels like a slow-motion scene in an old movie, I find solace in my kitchen, stirring up a pot of this creamy tomato basil tortellini soup. It’s like a warm hug in a bowl, the kind that wraps around you while the aroma of basil dances through the air. I once served it to a friend who claimed he didn’t like soup—he left with the recipe and a newfound love.
Steps
- Begin by heating olive oil in a large skillet over medium-high heat. Sauté the carrots and onion for 3 to 4 minutes, then add garlic and continue to sauté for an additional minute.
- Transfer the sautéed mixture into a 6 or 7-quart slow cooker. Add canned tomatoes, vegetable broth, fresh basil, bay leaves, sugar, salt, and pepper. Stir everything together, cover the slow cooker, and cook on low for 6 to 7 hours or on high for 3 to 3.5 hours.
- After cooking, remove the bay leaves and blend the soup until smooth using a blender or immersion blender. Be cautious when blending hot liquids, and blend in batches if necessary.
- Stir in the tortellini and cover the slow cooker again. Cook on high for an additional 15 to 20 minutes, or until the tortellini are fully cooked.
- Reduce the heat to warm, then stir in the heavy cream. Serve the soup warm, garnished with parmesan cheese and additional fresh basil if desired.
Ingredients
- 3 carrots, chopped
- 1 onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cans (28 oz each) canned tomatoes
- 4 cups vegetable broth
- 1/2 cup fresh basil, chopped
- 2 bay leaves
- 1 teaspoon sugar
- Salt and pepper, to taste
- 1 package (20 oz) tortellini
- 1 cup heavy cream
- Grated Parmesan cheese, for serving
Nutritional Values
Calories: 2996 | Fat: 133g | Saturated Fat: 56g | Cholesterol: 413mg | Sodium: 9233mg | Potassium: 5796mg | Carbohydrates: 371g | Fiber: 49g | Sugar: 105g | Protein: 70g | Vitamin A: 45185IU | Vitamin C: 262.5mg | Calcium: 1673mg | Iron: 36.4mg
FAQ
- Why are carrots included in the Tomato Basil Tortellini Soup?
- The carrots add a natural sweetness and vibrant color to the soup, enhancing its body and flavor without making it pale. They also contribute to the soup’s overall hearty texture.
- Can I make a smaller batch of this soup?
- Yes, if you’re only serving a few people or have a smaller slow cooker, you can reduce the recipe to two-thirds. This means using two cans of tomatoes and adjusting the other ingredients accordingly.
- What should I do if my slow cooker doesn’t retain moisture well?
- If your slow cooker allows some moisture to escape during cooking, you may need to add about half a cup of water to prevent the soup from becoming too thick.
- How do I blend the soup safely?
- After cooking, remove the bay leaves and blend the soup in small batches. If using a blender, fill it only two-thirds full and cover the opening with a kitchen towel to prevent splatters. Alternatively, you can use an immersion blender directly in the slow cooker.
- What can I serve with this soup to enhance its flavors?
- You can serve the soup warm, topped with freshly grated parmesan cheese and additional fresh basil for added flavor and aroma.
Tips
- Saute for Flavor: Before adding them to the slow cooker, sauté the onions, carrots, and garlic in olive oil. This step enhances the flavors and adds depth to your soup.
- Blending Caution: When blending the soup, whether using a blender or immersion blender, be careful to do it in small batches to avoid spills. Cover the blender with a kitchen towel to prevent any hot splashes.
- Adjust Consistency: If your slow cooker tends to lose moisture, you might need to add a bit of water towards the end to achieve the desired soup thickness.
- Downsize if Needed: If you have a smaller slow cooker or are serving fewer people, consider reducing the recipe to two-thirds. This prevents overflow and ensures proper cooking.
Equipment
- Large Slow Cooker (at least 6 quarts)
- Immersion Blender (or a regular blender if you don’t have one for pureeing the soup)
