Ingredients
Scale
- 4 cups crushed tomatoes
- 4 cups vegetable broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 cup heavy cream
- 2 cups cheese tortellini (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Place the crushed tomatoes, vegetable broth, diced onion, minced garlic, and dried basil in the Crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Stir in the heavy cream and cheese tortellini, then cook on high for another 30 minutes or until the tortellini is tender.
- Serve the soup warm, topped with grated Parmesan cheese and fresh basil for garnish.
Notes
- Use fresh tortellini for the best texture.
- Adjust the creaminess by adding more or less heavy cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg