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Slow Cooker Basil and Tomato Tortellini Soup

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Homemade Slow Cooker Tomato Tortellini Soup with Basil is creamy and delicious with a minimum amount of prep-work and a maximum amount of comfort!

 

Crock Pot Tomato Basil Soup



Jenni Ward/The Gingered Whisk is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

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 slow cooker  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 slow cooker  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 perfectly 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 with small children attached to your hip? 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 like a Magic Bullet!! 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 Tomato Tortellini Soup  with a small amount of work, and the max amount of flavor!

 

Love this recipe? Try this Roasted Red Pepper Soup!

 

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Yield: 6-8 servings

Slow Cooker Basil and Tomato Tortellini Soup

crock pot tomato basil soup

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

Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

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

  1. 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).
  2. Place the pureed veggies into the crock pot along with the tomatoes chicken broth.
  3. Put the lid on and allow to cook for 7 hours on low.
  4. In a large skillet, melt the butter on medium heat.
  5. Whisk in the flour until well combined, and continue to whisk for 1 minute.
  6. 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.
  7. When all the stock has been added, allow to cook for 1-2 minutes more.
  8. Transfer this into the crock pot and add the cheese tortellini with the oregano and salt and pepper.
  9. Place the lid on and allow to cook for about 15 minutes more.
  10. Stir in the fresh chopped basil before serving.
  11. Top with fresh grated parmesan cheese or shredded italian cheeses.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 1284mgCarbohydrates: 27gFiber: 6gSugar: 10gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

 

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Beau

Monday 1st of October 2018

This looks yummy but I only have a 4 quart crock pot. How could I adjust the recipe so that I could make it??

Jenni

Tuesday 2nd of October 2018

Hey Beau! I would just reduce everything by half and make enough for 3-4 servings instead of 6-8! That would fit perfectly in your 4 quart!

Carlee

Tuesday 6th of February 2018

After a cold and snowy day like today, I could definitely go for a hot bowl of this soup!

Veena Azmanov

Thursday 25th of January 2018

This sounds so delicious. It's like pizza in a bowl. I love ooye gooey cheesy so this has my name all over it.

Sonya

Saturday 28th of October 2017

Super delicious! I used a submersible hand blender to puree the veggies after they had cooked, and instead of making the roux, I just put in a cup of heavy cream with the tortellini. I made it for a gathering with some friends and it was a hit. Thank you! I will definitely make this again.

Renee

Sunday 19th of February 2017

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

Jenni

Sunday 26th of February 2017

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

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