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To make Slow Cooker Tomato Basil Tortellini Soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (28 oz) crushed tomatoes - 2 teaspoons dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 9 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream (or coconut cream for a lighter version) - 1 cup baby spinach - Fresh basil leaves for garnish You can change a few ingredients if needed: - Use coconut oil instead of olive oil for a different flavor. - Swap the vegetable broth for chicken broth if you want a richer taste. - Use fresh tomatoes instead of canned if you prefer. - If you do not have dried basil, use fresh basil (about 1/4 cup). - Use any pasta if you are out of tortellini. Just adjust the cooking time. Choosing the right brands can enhance your soup: - For olive oil, I recommend Colavita or California Olive Ranch for good taste. - Use Pacific Foods or Swanson for vegetable broth; both offer great flavor. - For crushed tomatoes, Muir Glen is a fantastic option. - I like to use Buitoni or Rana for tortellini; they have great cheese options. - When choosing cream, Organic Valley is my go-to for heavy cream. These brands can help make your soup even more delicious. Enjoy the cooking process! First, gather your ingredients. You need olive oil, onion, garlic, vegetable broth, crushed tomatoes, basil, oregano, sugar, and cheese tortellini. If you want a creamy texture, grab heavy cream or coconut cream. Don’t forget the spinach for freshness! 1. Prep the Base: Heat olive oil in a skillet on medium heat. Add the chopped onion. Sauté until it looks clear, about 5 minutes. Add minced garlic and cook for one more minute. This step adds great flavor. 2. Combine in Slow Cooker: Move the onion and garlic mix to your slow cooker. Pour in the vegetable broth and crushed tomatoes. Add the dried basil, oregano, sugar, salt, and pepper. Mix it well. This creates a tasty base. 3. Cook Time: Cover the slow cooker. Set it to low for 4-6 hours or high for 2-3 hours. The longer it cooks, the better the flavors blend. 4. Add Tortellini: In the last 30 minutes, stir in the cheese tortellini. No need to thaw if you use frozen. This will make the soup hearty. 5. Finish with Cream and Spinach: When the tortellini is ready, mix in the heavy cream and baby spinach. Cook for another 10 minutes on high. The spinach wilts quickly, adding color and nutrients. 6. Serve: Ladle the warm soup into bowls. Top with fresh basil leaves for a nice finish. Enjoy every bite! If your soup seems too thick, add a bit more vegetable broth. If it’s too watery, let it cook longer to thicken. If you find it bland, adjust with more salt or pepper. Taste as you go! - Low Setting: 4-6 hours is best for deep flavors. - High Setting: 2-3 hours works well if you’re short on time. - Tortellini Addition: Always add it in the last 30 minutes, regardless of the setting. - Final Cream and Spinach: Add in the last 10 minutes on high for a creamy finish. This method ensures your soup comes out perfect every time! To make the soup taste great, start with fresh herbs. Use fresh basil instead of dried for a richer flavor. You can also add a splash of balsamic vinegar. This will give the soup a nice tang. For extra depth, try adding a pinch of red pepper flakes. This will add a little heat, making each bite exciting. Using frozen tortellini is easy and saves time. You don’t need to thaw it before adding it to the slow cooker. Just toss it in during the last 30 minutes. This keeps the tortellini from getting too soft. Stir gently to mix it in. This way, each piece stays intact and adds texture. If you want a lighter soup, swap heavy cream for coconut cream. This adds a nice hint of sweetness. You can also use half-and-half for a creamy texture without too many calories. For a dairy-free option, try almond milk or oat milk. These options keep the soup light and tasty while still being creamy. {{image_2}} To make a vegetarian version of this soup, simply use vegetable broth. This swap keeps the flavors rich without meat. You can also add more veggies, like carrots or bell peppers. They add great taste and color to the dish. Using fresh herbs boosts the flavor too. Try adding extra basil or even parsley for a fresh twist. For a gluten-free option, choose gluten-free tortellini. Many brands offer tasty choices made from rice or corn. You can also make your own tortellini if you feel adventurous. Just use gluten-free flour in your dough. Make sure to check the broth for gluten. Some brands add gluten as a thickener. If you want a heartier soup, add protein or grains. Cooked chicken or turkey works well. You can toss in some cannellini beans for extra fiber. Quinoa or barley also makes the soup filling and nutritious. Don't forget to adjust the broth if you add more ingredients. A little extra liquid keeps it from being too thick. To store leftovers, let the soup cool first. Pour it into an airtight container. Make sure to leave some space at the top. This helps prevent spills when it expands in the fridge. Keep it in the fridge for up to three days. Always label the container with the date. This way, you know when it’s time to eat it. If you want to freeze the soup, use a freezer-safe container. Fill the container, but leave some space at the top. The soup can freeze well for up to three months. When you’re ready to eat it, move it to the fridge overnight. This allows it to thaw safely. Avoid refreezing once it has thawed, as this can change the soup’s texture. When reheating, use a pot on the stove for even heating. Add a splash of broth or water if the soup seems too thick. Stir often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This helps heat it evenly. Always check the temperature before serving. It should be hot throughout for the best taste. Yes, you can. If you want a lighter soup, use coconut cream instead. You can also skip the cream and add more broth. The soup will still taste great without it. Just make sure to adjust the seasoning a bit. You can add more herbs for extra flavor. This soup pairs well with many side dishes. Try serving it with crusty bread or a fresh salad. Grilled cheese sandwiches are also a hit. You can even add some garlic bread for a tasty touch. These options will make your meal more complete and satisfying. If your soup seems too watery, there are a few tricks. You can mix in a bit of cornstarch with cold water. Stir this mixture into the soup and cook for a few more minutes. Another option is to mash some of the tortellini. This will help thicken the soup naturally. Lastly, let it cook longer with the lid off to reduce the liquid. This blog post covered how to make a delicious Slow Cooker Tomato Basil Tortellini Soup. We looked at key ingredients and swaps, along with the best brands for taste. I explained step-by-step cooking, troubleshooting tips, and timing for slow cookers. You learned great ways to enhance flavors and how to store leftovers. Finally, I shared answers to common questions. With these tips and tricks, you are ready to enjoy this hearty soup anytime. Happy cooking!

Slow Cooker Tomato Basil Tortellini Soup

Warm up your evenings with this delicious Slow Cooker Tomato Basil Tortellini Soup! Made with simple ingredients, this comforting dish combines savory crushed tomatoes, aromatic basil, and creamy tortellini for a delightful meal. Perfect for busy days, just toss everything in the slow cooker and let it do the work! Click to explore the full recipe and discover how easy it is to enjoy a bowl of homemade goodness.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can (28 oz) crushed tomatoes

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

9 oz cheese tortellini (fresh or frozen)

1 cup heavy cream (or coconut cream for a lighter version)

1 cup baby spinach

Fresh basil leaves for garnish

Instructions
 

Prep the Base: In a skillet over medium heat, warm olive oil. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

    Combine in Slow Cooker: Transfer the sautéed onion and garlic to your slow cooker. Add vegetable broth, crushed tomatoes, dried basil, oregano, sugar, salt, and pepper. Stir until well combined.

      Cook Time: Cover and set the slow cooker to low for 4-6 hours or high for 2-3 hours.

        Add Tortellini: In the last 30 minutes of cooking, stir in the cheese tortellini and mix until well incorporated. If using frozen tortellini, no need to thaw.

          Finish with Cream and Spinach: Once the tortellini is cooked, stir in the heavy cream and baby spinach. Cook for an additional 10 minutes on high until the spinach is wilted and the soup is creamy.

            Serve: Ladle the soup into bowls and garnish with fresh basil leaves before serving.

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