We have been lucky in Illinois this winter, until a few days ago, and now it is freezing cold. One of my favorite things that I would eat growing up with my dad on the weekend was tomato soup and grilled cheese. This soup reminds me of eating that canned soup that you add milk to and have soup in the matter of minutes. It is for sure fancier and has spinach tortellinis in it and really is nothing like that kind of tomato soup, but for some reason it really reminded me of eating tomato soup out of a can, but way way better. I mean it has tortellinis in it, so I am not sure where my mind is making that connection when I eat this soup.
This slow cooker tomato basil soup is simple to put in your slow cooker before leaving for the day, and there are also directions on how to make it on the stove. When you get home or are ready to eat, blend with an immersion blender(I really want one of those) or add it to a food processor or blender in batches. Make sure that it is smooth and nicely pureed. Then add everything back to the slow cooker, turn on high and add the tortellinis, cover and cook for 10-15, then add the cream and you have yourself a very soul comforting soup.
I prefer to put refrigerated tortellini in my soup. I have used the bagged dried tortellinis, but the fresh ones are a lot better in this soup.
- 2 Tbsp olive oil
- 1½ cup diced carrots
- ½ half diced yellow onion
- 6-7 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 2 (28 oz) cans Whole San Marzano Tomatoes
- 4 cups chicken or vegetable broth
- ⅓ cup chopped fresh basil
- 3 teaspoons granulated sugar
- 1½ teaspoon salt or more to taste
- 1 teaspoon freshly ground black pepper
- 11 oz package refrigerated tortellini ( I used spinach and cheese)
- ¾ cup heavy cream
- ¼ cup fresh parmesan cheese
- Parmesan, shredded, for serving
- In a medium skillet over medium high heat add the olive oil, diced onion, and carrots. Stir and cook for 3-4 minutes. Add in the garlic and stir for 30 seconds. Take off the heat, and add to the slow cooker.
- Add the cans of tomatoes, broth, fresh basil, sugar,red pepper, salt, and pepper. Give it a quick stir and cook on low for 6-7 hours or high for 2-3 hours.
- About 20 minutes before wanting to serve the soup blend it together with an immersion blender or in batches in the blender or food processor. Add the pureed soup back to the crock pot, turn on high add the tortellinis and cover for 10-15 minutes or until the tortellinis are cooked through.
- Once the tortellinis are cooked, stir in the heavy cream and fresh parmesan cheese. Serve warm with fresh parmesan or more basil on top.
Did you make this cozy soup? Don’t forget to snap a photo of it and tag #twosisterskitchens on social media! We would love to see what you’re making!