Tomato Basil Tortellini Soup
TOTAL TIME: Prep: 25 min. Cook: 6-1/4 hours
YIELD: 18 servings (4-1/2 quarts).
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
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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3 medium carrots, chopped
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5 garlic cloves, minced
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3 cans (28 ounces each) crushed tomatoes, undrained
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1 carton (32 ounces) vegetable broth
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1 tablespoon sugar
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1 teaspoon dried basil
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1 bay leaf
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3 packages (9 ounces each) refrigerated cheese tortellini
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3/4 cup half-and-half cream
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shredded Parmesan cheese
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minced fresh basil
Directions
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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.
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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.
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.
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