What makes tomato soup even better? Adding some cheesy tortellini of course.
I’ve been trying to eat healthier and counting calories using myfitnesspal. It’s getting easier and I’m starting to learn how much calories I can eat in a day. I’ve been also trying to do more cardio lately. I’ve been stuck in this gym rut and I just finally got out of it this week. I haven’t been going at all. Maybe once a week at the most. This week I managed to get there 3 times. That’s been a record for me! If there is ever a zombie apocalypse, I can just hop on my bike and ride away from all the zombies.
For more easy slow cooker recipes be sure to check out Slow Cooker Homemade Applesauce (No Sugar), Slow Cooker Hawaiian Pulled Pork, and Slow Cooker Creamy Chicken Noodle Soup!
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Why You Will Like This Recipe
I also want to start utilizing my slow cooker more,but the thing about slow cookers is that they make A LOT of food. There is just two people living in this house and two dogs. Most crockpot recipes make enough food to feed an army.
I had to cut this recipe down to ¾s and used my mini crock pot. The original recipe calls for 3 28 ounce cans of whole tomatoes and just one of those is enough for 2 people. Serve this yummy soup with some grilled cheese for lunch. It’s a good base soup for just tomato soup if you don’t like tortellini. It’s my favorite stuffed pasta.
Ingredients Needed
- 1 ¾ cup diced carrots (3 medium)
- 1 ¾ cup diced yellow onion (1 large)
- 2 tablespoon olive oil
- 5 cloves garlic,minced
- 3 (28 oz) cans whole Roma tomatoes
- 1 (32 oz) carton vegetable broth (fat free)
- ⅓ cup chopped fresh basil,plus more for garnish
- 2 bay leaves
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper,to taste
- 16 oz refrigerated three cheese tortellini
- ¾ cup 1% milk
How to Make Slow Cooker Creamy Tomato Soup
- Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 –4 minutes,add garlic and saute 1 minute longer. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes,vegetable broth,basil,bay leaves,sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 –7 hours or HIGH 3 –3 ½ hours.
- Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender. If your slow cooker doesn’t keep all the moisture in well while cooking,you may need to add in ½ cup water or so at this point so the soup isn’t too thick). Stir in tortellini,cover and cook on HIGH heat 15 minutes longer (or until heated through). Reduce heat to warm,stir in milk. Serve topped with parmesan cheese and fresh basil.
- Serving size:1 cup
What Slow Cookers or Crockpots are the Best?
When choosing a slow cooker think of the size of your family first. Do you have a large family of 6 or more? You probably want a larger crockpot that is 7 qt or more. For smaller families that are 4 or less choose a 4 qt slow cooker and just adjust the recipe ingredients in half. No need to change the cooking times.
Elite Gourmet –Electric oval slow cooker has adjustable temps and can make anything from entrees,sauces,stews &dips. Plus it’s dishwasher safe. This one also comes in a 4 quart size!
Crock-Pot 7-Quart Oval– Manual Slow Cooker | Stainless Steel (SCV700-S-BR) Spatious 7 quart manual slow cooker that servers up to 9 people. Fits a 7 pound roast. Keeps food at an ideal serving temperature for as long as you need to so you can make dishes ahead of time!
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Slow Cooker Creamy Tomato Tortellini Soup
Prep Time:10min
Cook Time:6-7hr
Total Time:7hr
Yield:81x
Category:Easy
Method:Slow Cooker
Cuisine:American
Description
What makes tomato soup even better? Adding some cheesy tortellini of course.
- Ingredients
- 1 ¾ cupdiced carrots (3medium)
- 1 ¾ cupdiced yellow onion (1large)
- 2 Tbspolive oil
- 5cloves garlic,minced
- 3(28 oz) cans whole Roma tomatoes
- 1(32 oz) carton vegetable broth (fat free)
- ⅓ cupchopped fresh basil,plus more for garnish
- 2bay leaves
- 1 Tbspgranulated sugar
- Salt and freshly ground black pepper,to taste
- 16 ozrefrigerated three cheese tortellini
- ¾ cup1% milk
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 –4 minutes,add garlic and saute 1 minute longer. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes,vegetable broth,basil,bay leaves,sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 –7 hours or HIGH 3 –3 ½ hours.
- Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender. If your slow cooker doesn’t keep all the moisture in well while cooking,you may need to add in ½ cup water or so at this point so the soup isn’t too thick). Stir in tortellini,cover and cook on HIGH heat 15 minutes longer (or until heated through). Reduce heat to warm,stir in milk. Serve topped with parmesan cheese and fresh basil.
- Serving size:1 cup
Notes
myWW points:Blue 7;Green 7; Purple 7
