Tuesday, October 21, 2014

Slow Cooker Tomato Tortellini Soup

Here's another tomato soup recipe (I have a lot on here), and this one is made in the slow cooker, and contains tortellini.  I thought this was very good.  The original recipe was huge, so I cut it down quite a bit.  My local tiny grocery store had very good refrigerated tortellini and also, inexpensive hunks of Parmigiano-Reggiano.  Love it!  My kids love grating that over any kind of food at dinnertime, if I put it out.  Or just grating it into their own hand with the microplane grater and eating it.

Slow Cooker Tomato Tortellini Soup
adapted from Cookingclassy.com

2 medium carrots, diced
1 medium yellow onion, diced
2 Tbsp olive oil
3 cloves garlic, minced
2 (28 oz) cans whole Roma tomatoes
2 cups vegetable or chicken broth
1/4 cup chopped fresh basil, plus more for garnish
1 bay leaf
1 tsp. white sugar
Salt and fresh ground black pepper, to taste
8-10 oz refrigerated cheese tortellini (I used cheese + spinach)3
3/4 cup heavy cream
Parmigiano-Reggiano or Parmesan, shredded, for serving

1.  Heat olive oil in a large skillet over medium-high heat.  Add carrots and onions and sauté about 3-4 minutes; add garlic and sauté 1 minute longer.  Pour mixture into a large slow cooker and add the tomatoes, broth, basil, bay leaf, and sugar.  Stir and season with salt and pepper to taste.  Cover slow cooker and cook on LOW for 6-7 hours or HIGH 3-3 1/2 hours.

2.  Remove bay leaf, then puree mixture well with an immersion blender.  If soup is too thick, add about 1/2 cup of water or broth to thin. Stir in the tortellini, cover and cook on HIGH for 15 minutes longer, or until heated through.  Stir in heavy cream and turn off slow cooker.  Serve topped with the cheese and fresh basil. 

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