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- 2 cans (14.5 oz each) diced tomatoes, undrained - 4 cups vegetable broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon dried basil - 1 teaspoon dried oregano - 1 teaspoon granulated sugar - Salt and pepper to taste - 2 cups cheese tortellini (fresh or frozen) - 1 cup heavy cream or coconut cream for a vegan alternative - 1 cup fresh spinach, roughly chopped - Grated Parmesan cheese for serving (optional) - Fresh basil leaves for garnish Gathering the right ingredients is key for this creamy tomato basil tortellini soup. Start with two cans of diced tomatoes. They provide a rich base for your soup. Add four cups of vegetable broth for depth and flavor. Next, chop one medium onion and mince three cloves of garlic. These aromatics will bring warmth to your dish. For herbs, you need one tablespoon of dried basil and one teaspoon of dried oregano. A teaspoon of granulated sugar helps balance the acidity of the tomatoes. Don’t forget salt and pepper to taste. You’ll also need two cups of cheese tortellini. You can use fresh or frozen, depending on what you have. The creamy element comes from one cup of heavy cream, or you can use coconut cream for a vegan option. To finish, gather one cup of fresh spinach, roughly chopped. Optional garnishes include grated Parmesan cheese and fresh basil leaves. These last touches add flavor and color to your soup. 1. Start by adding the diced tomatoes and vegetable broth into your slow cooker. This forms the base of your soup. 2. Next, chop your onion and mince the garlic. Add them to the cooker for a tasty aroma. 3. Now, sprinkle in dried basil, dried oregano, granulated sugar, and a pinch of salt and pepper. Stir well to mix everything together. 1. Cover your slow cooker and set it to cook on low for about 4 hours or on high for 2 hours. This helps the onion soften and flavors to blend. 2. Once the time is up, add cheese tortellini to the soup. Make sure they are fully submerged. Cover and cook on low for an extra 30 minutes or until the tortellini is soft. 3. After the tortellini is ready, stir in heavy cream (or coconut cream for a vegan option) and the fresh spinach. Let it warm for 5-10 minutes until the spinach wilts and the soup is hot. 4. Taste your soup and adjust the seasoning. You can add more salt, pepper, or sugar if you want. 5. Serve hot with a sprinkle of grated Parmesan cheese and some fresh basil leaves on top to make it look great. - Selecting the right tortellini: For this soup, choose cheese tortellini. Fresh tortellini gives a nice bite. If using frozen, ensure they are not overcooked. - Adjusting seasoning to taste: Taste the soup before serving. You might want more salt or pepper. A pinch of sugar can balance the acidity of the tomatoes. - Garnishing ideas for presentation: Garnish with fresh basil leaves and grated Parmesan cheese. A drizzle of olive oil adds a lovely shine. - Cooking times for different settings: If on low, cook for about 4 hours. On high, it takes about 2 hours. Adjust based on your slow cooker. - Ensuring even flavor distribution: Stir the soup halfway through cooking. This mixes the flavors well and helps the tortellini cook evenly. - Choosing the right slow cooker size: A 6-quart slow cooker works best for this recipe. It allows space for all the ingredients to mix well. {{image_4}} You can easily boost the flavor of your soup. Adding more vegetables is one smart way. Think about carrots, bell peppers, or zucchini. They add color and nutrition. You can also try protein options. Cooked chicken or sausage work great. For a vegetarian twist, use chickpeas or lentils. Next, let’s talk spices. You can change the taste by adding different herbs. Try thyme or rosemary for a new flavor. A pinch of red pepper flakes adds heat. Adjust the seasoning to fit your taste. Don't be afraid to experiment! If you want a vegan version, swap out a few key ingredients. Use coconut cream instead of heavy cream. Also, select dairy-free tortellini. Many brands offer great options. For a gluten-free meal, check for gluten-free tortellini. Many stores have tasty alternatives. These swaps keep your soup delicious while meeting your dietary needs. Enjoy the creamy goodness without worry! To keep your soup fresh, store leftovers in the fridge. Use a clean, airtight container. This helps keep the soup for up to five days. Let the soup cool first before sealing it. If you want to save it longer, consider freezing. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last in the freezer for up to three months. To reheat, use a medium pot. Pour the soup in and warm it over low heat. Stir often to keep it from sticking. You can also use the microwave. Just heat it in short bursts, stirring in between. For best results, store the soup in glass containers. They heat evenly and do not stain. Make sure to seal them well to keep out air. Enjoy your soup warm and full of flavor! Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. You will need about 4-5 medium tomatoes. Chop them and add them to the slow cooker. Fresh tomatoes will add a bright taste to your soup. How long can I store the soup? You can store the soup in the fridge for up to 5 days. Make sure to put it in an airtight container. If you want to keep it longer, freeze it for up to 3 months. Is it possible to make this recipe on the stovetop? Yes, you can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot. Then add the diced tomatoes and broth. Simmer for 20 minutes before adding the tortellini and cream. What can I use instead of heavy cream? You can use coconut cream for a dairy-free option. You can also use milk or half-and-half for a lighter version. Each will change the flavor and texture a bit. Can I use frozen spinach instead of fresh? Yes, frozen spinach works well. Just thaw it first and drain any excess water. Add it at the same time as fresh spinach. How to adjust for different types of broth? You can use chicken broth or beef broth instead of vegetable broth. Just keep in mind that it will change the flavor. Adjust the seasoning to balance the taste if needed. This soup offers a mix of fresh flavors and easy prep. We used diced tomatoes, broth, and spices to build a tasty base. Then we added cheese tortellini and spinach for a satisfying twist. You can customize the recipe with veggies, proteins, or seasoning change-ups. Don’t forget to store leftovers properly and enjoy them later! This dish is versatile and perfect for any meal. Try these steps and enjoy your slow cooker creation. Healthy, simple, and delicious!

Slow Cooker Creamy Tomato Basil Tortellini Soup

Warm up your evenings with this delightful Creamy Tomato Basil Tortellini Soup in the Slow Cooker! Made with simple ingredients like diced tomatoes, cheese tortellini, and fresh spinach, this comforting recipe is perfect for busy days. Discover how easy it is to create a rich and creamy soup that will impress your family and friends. Click through to explore the full recipe and make your dinner a hit tonight!
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Ingredients
  

2 cans (14.5 oz each) diced tomatoes, undrained

4 cups vegetable broth

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon granulated sugar

Salt and pepper to taste

2 cups cheese tortellini (fresh or frozen)

1 cup heavy cream or coconut cream for a vegan alternative

1 cup fresh spinach, roughly chopped

Grated Parmesan cheese for serving (optional)

Fresh basil leaves for garnish

Instructions
 

Begin by adding the undrained diced tomatoes and vegetable broth to the base of your slow cooker.

    Next, introduce the diced onion and minced garlic for a fragrant chorus of flavors.

      Sprinkle in the dried basil, dried oregano, sugar, and a dash of salt and pepper. Stir everything together until well-combined.

        Cover your slow cooker with the lid and set it to cook on low for approximately 4 hours, or on high for 2 hours. This will allow the onion to soften and infuse the soup with its aroma.

          Once the initial cooking time is complete, add the cheese tortellini to the soup, ensuring they are well submerged. Cover again and cook on low for an additional 30 minutes, or until the tortellini is tender and cooked through.

            After the tortellini has cooked, gently stir in the heavy cream (or coconut cream) along with the freshly chopped spinach. Allow the ingredients to warm together for about 5-10 minutes, until the spinach wilts and the soup is heated through.

              Taste the soup and adjust the seasoning to your liking, perhaps adding more salt, pepper, or sugar as necessary.

                Serve the soup hot, adorned with a sprinkle of grated Parmesan cheese (if desired) and a handful of fresh basil leaves for a vibrant finish.

                  Prep Time: 15 minutes | Total Time: 4 hours 30 minutes | Servings: 6

                    - Presentation Tips: For an extra touch, ladle the soup into bowls and finish with a crack of black pepper and a gentle drizzle of olive oil over the top. This will elevate the dish and add a lovely sheen. Enjoy!