Crock Pot

Crock Pot Tomato Basil Soup with Cheese Tortellini

Homemade Soup in the crock pot that is creamy and delicious with a minimum amount of prep-work and a maximum amount of comfort! 

Crock Pot Tomato Basil Soup



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Nothing says “comforting meal” during the fall and winter like a big bowl of soup.  But often soups and stews take about an hour to make from start to finish, and busy weeknights make it hard to fit that in.

Enter the crock pot!! Dumping everything in the crock in the morning and having an easy dinner ready for you is literally a huge life saver – especially when you are having to hustle between school and evenings activities.

Easy Slow Cooker Tomato Basil Soup with Cheese Tortellini

I wanted to create an easy tomato basil soup in the crock pot and make it almost effortless. A lot of recipes call for finely chopping your veggies before you add them into the crock pot – but honesty, who has time to do that? The morning hours are crazy enough without having to wake up 30 minutes early so you can finely dice your veggies.

Tomato Basil Soup with Cheese Tortellini

Another method some people recommend is to rough chop things in the morning, and then use a blender before you serve to make your soup as smooth as silk. This sounds awesome in theory, but have you ever tried to blend boiling hot soup? Maybe its just me, but seriously – this is a recipe for disaster. I always make a giant mess, and I always fling soup the temperature of lava all over my clothes, my counters, and the kitchen rug (it used to be white, by the way. It’s not anymore). No, thank you!

Quick Tomato Basil Soup with Cheese Tortellini

My easy solution —-  use a food processor!! Using the chop or puree setting to finely dice your onions, celery and carrots into tiny pieces not only cuts down on all that prep work, but it also makes the blending unnecessary. The nice thing about this is you can also make the veggies as finely diced, or pureed, as you want with just a few pushes of a button.

Crock Pot Tomato Soup with Tortellini

Then right before you eat, make a quick roux to help thicken up your soup and give you a nice consistency – add a few more ingredients and you are ready to eat! Homemade soup with a small amount of work, and the max amount of flavor!

 

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Crock Pot Tomato Basil Soup with Cheese Tortellini

crock pot tomato basil soup

Homemade Soup in the crock pot that is creamy and delicious with a minimum amount of prep-work and a maximum amount of comfort! 

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 7 Hours
  • Total Time: 7 hours 10 minutes
  • Yield: 6-8 servings
  • Category: Soup
  • Method: Crock Pot
  • Cuisine: American

Ingredients

28 oz crushed tomatoes

15 oz petite diced tomatoes

3 stalks celery

3 carrots

1 small yellow onion

4 cups chicken broth

2 TBSP Butter

1/4 cup flour

1 tsp oregano

1/4 tsp pepper

1/2 tsp salt

1 package refrigerated cheese tortellini

1/4 cup fresh basil

fresh parmesan or shredded italian cheese blend

Instructions

Use a food processor to finely dice/puree the onion, carrot and celery (you may have to do these separately depending on the size of your food processor).

Place the pureed veggies into the crock pot along with the tomatoes chicken broth.

Put the lid on and allow to cook for 7 hours on low.

In a large skillet, melt the butter on medium heat.

Whisk in the flour until well combined, and continue to whisk for 1 minute.

Take out about 1.5 cups of the hot stock out of the crock pot and slowly, 1/4 cup of a time, whisk into the flour in the skillet. Whisk one addition completely in before adding the next 1/4 cup.

When all the stock has been added, allow to cook for 1-2 minutes more.

Transfer this into the crock pot and add the cheese tortellini with the oregano and salt and pepper.

Place the lid on and allow to cook for about 15 minutes more.

Stir in the fresh chopped basil before serving.

Top with fresh grated parmesan cheese or shredded italian cheeses.

 

 

Love Crock Pot Recipes? These Recipes BELONG in your meal plan!

 

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8 Comments

  • Reply
    Ally's Sweet and Savory Eats
    September 2, 2016 at 1:10 PM

    I'm putting this on my list to make soon!

  • Reply
    Johnna Perry
    September 6, 2016 at 7:31 PM

    This is perfect for fall! Thank you.

  • Reply
    Megan @ MegUnprocessed
    September 6, 2016 at 9:05 PM

    Love your photography!

  • Reply
    Jill @ Create.Craft.Love.
    September 7, 2016 at 12:59 AM

    Can't wait to try this!

  • Reply
    Kelli Davidson
    September 7, 2016 at 4:16 PM

    Welcome to Yum Goggle! We are following you on all social media and hope you will follow us back We will try to tag you each time we promote your posts. Kelli at YG!

  • Reply
    Renee
    February 19, 2017 at 6:42 PM

    What changes might you make to do this in a Dutch Oven? (No crock pot, unfortunately, so I’d make on a Sunday)

    • Reply
      Jenni
      February 26, 2017 at 2:59 AM

      You can totally make this on the stovetop!! Just simmer until heated through!

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