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To make this creamy tomato basil tortellini soup, you will need: - 1 tablespoon extra-virgin olive oil - 1 medium yellow onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes, preferably fire-roasted for extra flavor - 4 cups vegetable broth, low-sodium - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional, for added heat) - Sea salt and freshly ground black pepper, to taste - 2 cups fresh baby spinach, roughly chopped - 1 package (9 oz) cheese tortellini, either fresh or frozen - 1 cup heavy cream or a plant-based alternative - Fresh basil leaves, torn or whole, for garnish You can enhance the soup's flavor with: - A splash of balsamic vinegar for tang - A sprinkle of Parmesan cheese for depth - Sliced mushrooms for an earthy twist - Fresh herbs like thyme or parsley for freshness To prepare this soup, you'll need: - A large skillet or saucepan - A slow cooker - A cutting board and knife - Measuring cups and spoons - A ladle for serving Start by heating one tablespoon of extra-virgin olive oil in a large skillet. Once the oil shimmers, add a finely diced medium yellow onion. Sauté for about five minutes until the onion turns soft and clear. Next, stir in three minced garlic cloves. Cook for one more minute. This makes the kitchen smell great and adds depth to the soup. Once the aromatics are ready, transfer them to your slow cooker. Add one can of crushed tomatoes. I prefer fire-roasted for extra flavor. Pour in four cups of low-sodium vegetable broth. Now, sprinkle in one teaspoon of dried basil and one teaspoon of dried oregano. If you want some heat, add half a teaspoon of red pepper flakes. Season with sea salt and freshly ground black pepper. Stir everything until it blends well. Cover the slow cooker and set it on low heat for five to six hours, or on high for two to three hours. This slow cooking lets the flavors mix perfectly. About thirty minutes before you want to serve, stir in a package of cheese tortellini and two cups of roughly chopped fresh baby spinach. Cover the cooker again and let it finish cooking until the tortellini is tender. Finally, fold in one cup of heavy cream. Let the soup heat for five more minutes. Taste it and adjust the salt and pepper if needed. Now, you’re ready to serve! Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy your easy comfort meal! To boost the taste of your creamy tomato basil tortellini soup, try these tips: - Use fire-roasted tomatoes: They add a rich, smoky flavor. - Sauté your aromatics well: Cook onions until they are soft and golden. This step builds a great base. - Fresh herbs: Add fresh basil before serving for a bright finish. - Season in layers: Add salt and pepper during cooking. Taste and adjust at the end for the best flavor. Here are some common pitfalls to watch out for: - Skipping the sauté step: Don’t skip sautéing onions and garlic. This step adds depth. - Overcooking the tortellini: Add tortellini about 30 minutes before serving. This keeps them from becoming mushy. - Not tasting your soup: Always taste before serving. Adjust salt and pepper as needed for balance. Pair your soup with delicious sides for a complete meal: - Crusty bread: Serve with slices of warm, crusty bread for dipping. - Salad: A simple green salad with a light vinaigrette complements the rich soup. - Cheese: Grate some Parmesan on top for extra flavor. - Wine: A glass of white wine pairs nicely, enhancing the meal experience. {{image_4}} You can use many cheese tortellini types for your soup. Fresh tortellini tastes great, but frozen options work well too. Look for varieties that include ricotta, parmesan, or mozzarella cheese. Each type adds its own flavor profile to the soup. If you want a twist, try tortellini with spinach or herbs mixed in. This can add depth and freshness to every bite. If you prefer a plant-based version, there are several easy swaps to make. Use dairy-free cream in place of heavy cream. Almond, cashew, or coconut cream all work well. For the tortellini, look for brands made with plant-based cheese. You can also add more veggies for extra texture and flavor. Think about adding mushrooms, zucchini, or even chickpeas for protein. These changes keep the soup creamy and delicious while fitting a plant-based diet. Want to boost the protein in your soup? Add cooked chicken, turkey, or even beans. Chicken adds a hearty touch, while beans keep it vegetarian. If using chicken, shred it and stir it in when you add the tortellini. For beans, black or white beans blend well with the flavors. They also make the soup more filling. This way, you can enjoy a cozy, comforting meal any night of the week! After enjoying your creamy tomato basil tortellini soup, store any leftovers in an airtight container. Let the soup cool down to room temperature. This helps keep it fresh. Place the container in the fridge. It will stay good for about 3 to 4 days. If you want to save it longer, consider freezing it. To reheat the soup, pour it into a pot over medium heat. Stir often to avoid sticking. Heat until it is warm throughout, about 10 minutes. You can also use the microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between, until hot. Freezing your soup is easy. First, let it cool completely. Then, pour it into a freezer-safe container or bag. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it in a pot as described above. Enjoy a warm bowl of comfort anytime! Yes, you can use fresh tomatoes. For this recipe, you need about 2 pounds of ripe tomatoes. First, peel and chop them. Fire-roasted tomatoes add a nice smoky flavor, but fresh ones work great too. Just cook them down until soft before adding them to the slow cooker. Fresh tomatoes will make the soup bright and fresh. To make this soup dairy-free, swap the heavy cream with a plant-based milk. Almond milk or coconut cream works well. You can also use cashew cream for a richer texture. Ensure that your tortellini is dairy-free as well. Many stores now offer vegan tortellini options. This way, you keep the creamy texture without any dairy. Tortellini soup pairs well with warm, crusty bread. Sourdough or baguette is a great choice for dipping. A simple green salad with a light vinaigrette can also complement the dish. For a cozy touch, serve with garlic bread or cheesy breadsticks. These sides balance the soup's rich flavor and make the meal complete. You now have the complete guide to making a delicious tortellini soup. We explored the key ingredients, helpful tips, and variations to suit your tastes. Whether you want to use fresh tomatoes or explore dairy-free options, this recipe is flexible. Remember, enhancing flavor and avoiding common mistakes will make your soup even better. Keep these tips in mind as you cook. Enjoy your tasty creation and don't hesitate to share it with friends!

Creamy Tomato Basil Tortellini Soup (Slow Cooker)

Warm up with this delicious Creamy Tomato Basil Tortellini Soup that's bursting with flavor! Made with crushed tomatoes, fresh basil, cheese tortellini, and a touch of cream, this comforting dish is perfect for cozy nights. Simply sauté your aromatics, combine everything in the slow cooker, and let it simmer until ready. Click through to explore the full recipe and serve a bowl of happiness to your family tonight!
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Ingredients
  

1 tablespoon extra-virgin olive oil

1 medium yellow onion, finely diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes, preferably fire-roasted for extra flavor

4 cups vegetable broth, low-sodium

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for added heat)

Sea salt and freshly ground black pepper, to taste

2 cups fresh baby spinach, roughly chopped

1 package (9 oz) cheese tortellini, either fresh or frozen

1 cup heavy cream or a plant-based alternative

Fresh basil leaves, torn or whole, for garnish

Instructions
 

Sauté Aromatics: In a large skillet or saucepan over medium heat, add the extra-virgin olive oil. Once it shimmers, add the finely diced onion. Sauté for about 5 minutes until the onion becomes translucent and soft. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn, until fragrant.

    Combine Ingredients in Slow Cooker: Carefully transfer the sautéed onions and garlic to your slow cooker. Add the crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Season generously with sea salt and freshly ground black pepper. Stir all the ingredients until thoroughly combined.

      Cook in Slow Cooker: Cover the slow cooker with its lid. Cook on low heat for 5-6 hours or on high heat for 2-3 hours, ensuring the flavors meld beautifully.

        Add Tortellini and Spinach: Approximately 30 minutes before serving, stir in the tortellini and the chopped fresh baby spinach into the soup. Re-cover the slow cooker and continue cooking until the tortellini is tender and cooked through.

          Stir in Cream: After the tortellini has reached the desired tenderness, gently fold in the heavy cream. Allow the soup to heat through for an additional 5 minutes, stirring occasionally. Taste and adjust seasoning with more salt and pepper if needed.

            Serve: Ladle the steaming soup into bowls. Garnish each serving with torn or whole fresh basil leaves for a pop of color and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 6 hours | Serves 6

                - Presentation Tips: Serve the soup with slices of warm, crusty bread on the side—perfect for dipping! For an attractive finish, sprinkle additional fresh basil on top of the soup before serving. Consider serving with a drizzle of olive oil for added richness.