I first tried this recipe from Cooking Classy right before the holidays and knew it was a keeper, but wanted to make a few tweaks for our family. Fast forward through Thanksgiving, Christmas and New Year’s chaos and I’m just now getting to it again!
It was definitely worth the wait, dear friends. This will be your new super easy fix-it-and-forget-it weekday meal. It can cook low and slow all day (or you can speed it up if you don’t remember til after lunch, like me), and is perfect with a small salad or, in our case, grilled cheese. Are my kids the only ones who can’t ingest tomato soup without a grilled cheese???
I didn’t change a ton — I used less basil, more tortellini and subbed the heavy cream for plain greek yogurt. I love that the original recipe uses carrots for flavor and color, but don’t worry — this is not carrot soup.
This is thick, creamy tomato basil soup with cheesy tortellini melting in your mouth!
Crock Pot Tomato Tortellini Soup
Instead of peeling, cutting and dicing the carrots, I found packaged julienned carrots (matchstick carrots) in my produce section. Since you’re pureeing them eventually, it doesn’t matter in what form they come, as long as it’s small.
2 Tbsp olive oil
1 3/4 cup diced or matchstick carrots
1 3/4 cup diced yellow onion (1 large)
5 cloves garlic, minced
3 (28 oz) cans whole Roma tomatoes
1 (32 oz) carton vegetable broth
2 tablespoons chopped fresh basil, plus more for garnish
2 bay leaves
1 Tbsp granulated sugar
Salt and freshly ground black pepper, to taste
20 oz refrigerated/frozen three cheese tortellini
3/4 cup plain greek yogurt
Parmesan, shredded, for serving
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 – 4 minutes, add garlic and saute 1 minute longer. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 – 7 hours or HIGH 3 – 3 1/2 hours.
Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender). If your kids are picky about texture (they don’t want to taste small bits of vegetables) spend a few extra minutes blending this smooth. It won’t get velvety smooth, but you can get it close. Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through). Reduce heat to warm, stir in greek yogurt. Serve topped with parmesan cheese and fresh basil.
Adapted from Cooking Classy