Tomato Basil Tortellini Soup

Total Time

Prep: 25 min. Cook: 6-1/4 hours

Makes

18 servings (4-1/2 quarts)

Updated: Sep. 28, 2023
When my family tried this soup, they all had to have seconds, and my husband is happy any time I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. —Christina Addison, Blanchester, Ohio
Tomato Basil Tortellini Soup Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 5 garlic cloves, minced
  • 3 cans (28 ounces each) crushed tomatoes, undrained
  • 1 carton (32 ounces) vegetable broth
  • 1 tablespoon sugar
  • 1 teaspoon dried basil
  • 1 bay leaf
  • 3 packages (9 ounces each) refrigerated cheese tortellini
  • 3/4 cup half-and-half cream
  • shredded Parmesan cheese
  • minced fresh basil

Directions

  1. In a large skillet, heat oil over medium-high heat. Add onion and carrots; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours.
  2. Stir in tortellini. Cook, covered, on high for 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Top with Parmesan cheese and basil before serving.

Can you freeze Tomato Basil Tortellini Soup?

Discard bay leaf. Before stirring in half-and-half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add half-and-half as directed.


Test Kitchen tip
  • If you're cooking for a smaller group, make just one-third of the recipe in a small slow cooker and decrease the cooking time slightly.
  • Nutrition Facts

    1 cup: 214 calories, 7g fat (3g saturated fat), 23mg cholesterol, 569mg sodium, 32g carbohydrate (9g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.