There are few things better than a bowl of warm soup on a cold day. Especially a delicious veggie-packed soup like my Tomato Basil Soup with Tortellini. It’s one of those super quick to prepare meals that you just throw your ingredients into the slow cooker, let it simmer for the day, then puree at the end.
The ‘secret’ ingredient in this recipe is definitely the carrots. They add a great sweetness to the soup, help to thicken the final product, and add the beautiful bright color.
You could use any rice, pasta, or even quinoa if you wanted in place of the tortellini, but in my opinion it makes the soup a little extra special!
I used my slow cooker because it’s huge so I can make a nice big pot of soup with plenty for leftovers or freezing, and I can come and go with it cooking, but you could also make it on the stovetop if you prefer.
Tomato Basil Tortellini Soup
Makes a large slow-cooker full
Prep time: 10 minutes
Cook time: 6+ hours to simmer
- 4 large celery stalks, chopped
- 4 large carrots, chopped
- 1 medium white onion, chopped
- 3 cloves garlic, chopped
- 1 small can tomato paste
- 4 cups chicken broth (or vegetable broth if you prefer)
- 2 large cans of tomatoes (crushed, diced, or sauce is fine)
- 1 tbsp dried basil
- 2 Bay leaves
- Splash of balsamic vinegar
- Salt and pepper to taste
- 1 large package fresh tortellini (about 700g)
- Fresh basil and/or parmesan cheese for garnish
- Add carrots, celery, onion, garlic, chicken broth, tomato pasta, dried basil, bay leaves, balsamic vinegar and canned tomatoes to slow cooker.
- Let simmer on low for at least 6 hours (the longer the better).
- Season with salt and pepper to taste.
- Using an immersion blender or very carefully in a regular blender, puree the soup until it’s completely smooth.
- You can either cook the tortellini separately and add to each bowl when you serve the soup, or if you are going to be serving all of the soup at once, just place the whole package of tortellini into the slow cooker and let cook for about 6 minutes before serving. The tortellini can get overdone and mushy if left in the soup too long or when stored for leftovers, so keep the pasta and soup separate until right before serving.
- Garnish with chopped fresh basil and parmesan cheese
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