Tomato Basil Tortellini Soup

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours.
2. Stir in tortellini. Cook, covered, on high for 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Top with Parmesan cheese and basil before serving.