Tomato Basil Tortellini Soup

Name: Tomato Basil Tortellini Soup
Prep time: 25 min
Cook time: 6 h 15 min
Total time: 6 h 40 min
Yield: 18 servings (4-1/2 quarts).
Cuisine: Asian Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Recipes, Italian Vegetarian Recipes
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 and minced fresh basil

When my family tried this soup they all had to have seconds, and my husband is happy anytime I put it on the table. Sometimes I include cooked, crumbled bacon and serve it with mozzarella cheese. —Christina Addison, Blanchester, Ohio

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 and minced fresh basil

Directions

In a large skillet, heat oil over medium-high heat. Add onion and carrot; 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.
Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil.
Freeze option: Before stirring in half & half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally, adding half & 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.

Reviews

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Average Rating:

Jellybug

Mar 17, 2019

My son, husband and daughter in law, loved this soup. I made cheesy garlic bread and a green salad for a cozy dinner on a very cold day. The soup is flavorful and delicious...
bonnie.reynolds

Feb 18, 2019

This was very good! Next time I will add more veggies and use a stick blender before adding the tortellini. I also used frozen and thawed before using. No fresh basil here yet; using pesto is inspired!
annrms

Feb 15, 2019

We greatly enjoyed this recipe. I prepared 1 cup frozen tortellini as it is more budget friendly. I didn't have fresh basil so I used a small amount of prepared pesto in each serving. I froze the other 2/3rds of the soup and will add more cooked tortellini when serving...probably with fresh basil as the recipe calls for!!! Definitely a keeper!