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Tomato Basil Tortellini Soup

When my husband and kids tried this soup, they all had to have seconds. Now they're happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. —Christina Addison, Blanchester, Ohio
  • Total Time
    Prep: 25 min. Cook: 6-1/4 hours
  • Makes
    18 servings (4-1/2 quarts)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 5 garlic cloves, minced
  • 3 cans (28 ounces each) crushed tomatoes, undrained
  • 1 carton (32 ounces) vegetable broth
  • 1 tablespoon sugar
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 3 packages (9 ounces each) refrigerated cheese tortellini
  • 3/4 cup half-and-half cream
  • Shredded Parmesan cheese and minced fresh basil

Directions

  • 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.
  • Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil.
    Freeze option: Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.

Test Kitchen tip
  • If you're cooking for a smaller group, make just one-third of the recipe in a small slow cooker and decrease the cooking time slightly.
  • Nutrition Facts
    1 cup: 214 calories, 7g fat (3g saturated fat), 23mg cholesterol, 569mg sodium, 32g carbohydrate (9g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.

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