Slow Cooker Tomato Tortellini Soup
Easy creamy slow cooker tomato tortellini soup recipe, requiring basic ingredients. This easy weeknight dinner is packed with herbs, spices, cheese, pasta.
Servings: 6 People
Calories: 492kcal
Ingredients
- 4 cups Chicken broth or Vegetable broth Low sodium
- 28 oz Tomatoes Diced
- 15 oz Tomato sauce
- 1 cup Onions Finely chopped
- 2 tablespoon Garlic Finely chopped
- Salt To taste
- Pepper To taste
- 1 teaspoon Dried oregano
- ½ teaspoon Dried basil
- ½ teaspoon Dried thyme
- ¼ teaspoon Paprika
- ½ cup Heavy cream
- ¼ cup Cream cheese
- 20 oz Cheese tortellini Refrigerated
- ¼ cup Parmesan cheese For garnish
- 2 tablespoon Fresh basil or cilantro For garnish
Instructions
- In a slow cooker, add broth, diced tomatoes, tomato sauce, onions, garlic, salt, pepper, dried oregano, basil, thyme, paprika.
- Cover and cook on high for 4 hours.
- Use a hand-held immersion blender to puree the soup.
- Add heavy cream, cream cheese and tortellini and mix everything together.
- Cover and cook on high for an additional 25-30 minutes.
- Garnish with parmesan cheese and basil or cilantro. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.