Crockpot Creamy Tomato Tortellini Soup
A comforting one-pot soup combining crushed tomatoes, heavy cream, and tortellini, perfect for chilly days.
Ingredients
Main Ingredients
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup heavy cream Can substitute with coconut milk for a lighter option.
- 8 oz tortellini (fresh or frozen)
- to taste salt and pepper
- for garnish fresh basil Add to enhance flavor and presentation.
Instructions
Preparation
- In a crockpot, combine crushed tomatoes, vegetable broth, diced onion, minced garlic, and Italian seasoning.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 20-30 minutes before serving, stir in the heavy cream and tortellini.
- Season with salt and pepper to taste.
- Garnish with fresh basil before serving.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup for up to three months. Reheat on stovetop or in the microwave. For added flavor, pair the soup with warm bread or salad.