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Tomato Basil Tortellini Soup


Note: The original recipe called for heavy cream, but I forgot to put it in. It was fantastic without the extra calories so I'm leaving it as is without the heavy cream.

2 Carrots, Diced
1 Small Onion, Diced
1 T (.5 oz) Olive Oil
1 t Minced Garlic
42 oz Finely Chopped Tomatoes 
16 oz Vegetable Broth
1 T Basil
1 Large Bay Leaf
1 T Sugar
1 (20 oz) Bag Frozen Tortellini
Salt and Pepper to taste
Parmesan Cheese, Optional

Saute carrots and onion in olive oil until tender. Stir in minced garlic and cook a little longer.

Combine tomatoes, broth, basil, bay leaf, and sugar in crock pot. Cook on low for 6-7 hours or HIGH for 3-31/2 hours. Discard bay leaf if desired.

Stir in tortellini and cook on HIGH heat another 15-30 minutes or until heated through.

Serve with Parmesan cheese on top.

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