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- 4 cups diced tomatoes (canned or fresh) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 1 package (9 oz) cheese tortellini - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil - Fresh basil, for garnish - Optional: Grated parmesan cheese for serving When I make Slow Cooker Creamy Tomato Tortellini Bisque, I gather all my ingredients first. This method keeps me organized and ready to cook. I start with the diced tomatoes. You can use canned or fresh tomatoes. Both work well and add great flavor. Next, I chop one medium onion finely. The onion gives a nice base flavor. I also add two cloves of minced garlic. Garlic adds that perfect aromatic touch. I use three cups of vegetable broth. This broth makes the bisque rich and hearty. For creaminess, I add one cup of heavy cream. If you prefer a dairy-free option, coconut cream is a great choice. The star of this dish is the cheese tortellini. I use one package, which is about nine ounces. The tortellini makes the bisque filling. I love adding herbs for flavor. I use one teaspoon each of dried basil and dried oregano. Finally, I season with salt and pepper to taste. I also include one tablespoon of olive oil for sautéing the onion and garlic. For the final touch, I garnish with fresh basil and optional grated parmesan cheese. These add freshness and a nice finish to the dish. Start by making the base of your bisque. First, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté it until it turns translucent, which takes about five minutes. This step adds great flavor to your soup. Next, stir in the minced garlic and cook for one more minute. This brings out a lovely aroma. Now, transfer the onion and garlic mix to your slow cooker. Add the diced tomatoes, vegetable broth, dried basil, and oregano. Make sure to stir everything well. This mix will become the heart of your soup. Cover and choose your cooking time. For a low setting, let it cook for four to five hours. If you’re in a hurry, the high setting works in two to three hours. Once your soup base is ready, it’s time to blend. Use an immersion blender to blend the soup right in the slow cooker. This tool makes it easy. If you don’t have one, carefully transfer the soup to a stand blender in batches. Blend until smooth. This step gives your bisque that creamy texture we all love. Now for the final touches! Stir in the heavy cream or coconut cream, depending on your preference. This adds richness and creaminess to your bisque. Return the mixture to the slow cooker if needed. Next, add the cheese tortellini. Cover and cook for another 20 to 30 minutes on low. This lets the tortellini cook and become tender. Finally, season with salt and pepper to taste. When serving, ladle the bisque into bowls. Top each bowl with freshly chopped basil for a pop of color. If you want to make it extra special, sprinkle on some grated parmesan cheese. Enjoy your delicious creation! To boost flavor in your bisque, use spices like dried basil and oregano. They add depth and warmth. You can add a pinch of red pepper flakes for some heat. If you want protein, consider adding cooked chicken or sausage. This makes the dish heartier and more filling. For a smooth bisque, use an immersion blender. It’s easy and works well right in the slow cooker. If you prefer, you can use a stand blender in batches. For creaminess, stir in heavy cream or coconut cream. Adjust the amount based on your taste. If you want a thicker soup, blend longer. Serve your bisque hot for the best flavor. Pair it with crusty bread or a fresh salad. For garnishing, sprinkle fresh basil on top. You can also add grated parmesan cheese for a rich finish. These little touches enhance both looks and taste. {{image_2}} You can swap heavy cream for coconut cream. Coconut cream gives the bisque a rich texture. It also adds a subtle sweetness. This change works well for those who avoid dairy. Look for brands that have no added sugars. For the tortellini, choose plant-based options. Many stores offer tasty vegan tortellini. These options come filled with various flavors. If you want something different, try alternatives to tortellini. You can use small pasta shapes like shells or orzo. These options cook well and absorb the soup's flavor. You can also switch up the broth. While vegetable broth is great, chicken broth adds a deeper taste. Try different broth types to find your favorite. Incorporating seasonal vegetables can enhance your bisque. For spring, add fresh peas or asparagus. In fall, roasted butternut squash adds warmth. These veggies bring a fresh look and taste. You can also infuse flavors based on the seasons. In winter, add a pinch of nutmeg for warmth. In summer, fresh basil shines, boosting the bisque's aroma. Store leftover creamy tomato tortellini bisque in airtight containers. Glass or BPA-free plastic containers work best. Make sure to let the soup cool before sealing. This prevents condensation, which can spoil the bisque. You can keep it in the fridge for three to four days. If you want to freeze it, pour the bisque into freezer-safe containers. Leave some space at the top, as it will expand when frozen. This soup can last up to three months in the freezer. You can reheat the bisque in the microwave or on the stovetop. For the microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. For stovetop reheating, pour the bisque into a pot. Heat it over medium heat while stirring often. This keeps the texture smooth and creamy. To maintain the flavor, avoid overheating it. Heat until it's just warm. If the bisque thickens, add a splash of vegetable broth or cream. This will help restore its creamy texture. The bisque lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to let it cool first. If you see any signs of spoilage, like a sour smell or strange texture, toss it out. This keeps you safe and healthy. Yes, you can use fresh tomatoes! Choose ripe ones for the best taste. You will need about 4 cups of diced fresh tomatoes. Remove the skins for a smoother texture. Blanch them in hot water for easier peeling. Fresh tomatoes add a bright flavor to the bisque. Several sides pair well with tortellini bisque. Here are some ideas: - Garlic bread: Crunchy and buttery. - Side salad: A fresh green mix. - Grilled cheese: Classic comfort food. - Roasted vegetables: Adds more flavor and color. These sides enhance the meal and make it even more enjoyable. This bisque is rich, creamy, and perfect for any meal. You learned how to select fresh ingredients, sauté aromatics, and blend for a smooth finish. I covered tips to enhance flavor and variations to fit your needs. From storing leftovers to pairing sides, you can now enjoy this bisque anytime. Personalize it to your taste and make it your own. Now, gather your ingredients and start cooking. Enjoy every spoonful of your homemade tortellini bisque!

Slow Cooker Creamy Tomato Tortellini Bisque

Discover the comfort of a delicious bowl of Slow Cooker Creamy Tomato Tortellini Bisque! This easy recipe combines fresh tomatoes, tender tortellini, and creamy goodness for a nourishing meal everyone will love. Perfect for busy days, simply sauté, mix, and let your slow cooker do the work. Ready in just a few hours, it’s a must-try for cozy nights. Click through for the full recipe and unleash the flavors in your kitchen!
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Ingredients
  

4 cups diced tomatoes (canned or fresh)

1 medium onion, finely chopped

2 cloves garlic, minced

3 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 package (9 oz) cheese tortellini

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

Fresh basil, for garnish

Optional: Grated parmesan cheese for serving

Instructions
 

In a skillet over medium heat, heat the olive oil and sauté the chopped onion until translucent (about 5 minutes). Add the minced garlic and sauté for an additional minute until fragrant.

    Transfer the sautéed onion and garlic to the slow cooker. Add the diced tomatoes, vegetable broth, dried basil, and oregano. Stir well to combine.

      Cover and cook on low for 4-5 hours or on high for 2-3 hours.

        After the cooking time, use an immersion blender to blend the mixture until smooth. (You can also transfer to a stand blender in batches if needed.)

          Stir in the heavy cream or coconut cream and return the mixture to the slow cooker.

            Add the cheese tortellini, cover, and cook for an additional 20-30 minutes on low, until the tortellini is tender and cooked through.

              Season with salt and pepper to taste.

                Serve hot, topped with freshly chopped basil and optional grated parmesan cheese, if desired.

                  Prep Time: 10 minutes | Total Time: 5 hours | Servings: 6