Slow Cooker Basil and Tomato Tortellini Soup

the gingered whisk

“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!”

- The Gingered Whisk

Tortellini

Key Ingredient

– crushed tomatoes – petite diced tomatoes – stalks celery – carrots – yellow onion – chicken broth – Butter – flour – oregano – pepper – salt – refrigerated cheese tortellini – fresh basil – fresh parmesan or shredded Italian cheese blend

Ingredients

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Slow Cooker Basil and Tomato Tortellini Soup

Yield

6-8 Servings

Prep Time

10 Minutes

Total Time

7 Hours 10 Minutes

Level

Easy

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).

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

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

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

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

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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.

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

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

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

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10. Stir in the fresh chopped basil before serving.

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11. Top with fresh grated parmesan cheese or shredded Italian cheeses.

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Visit The Gingered Whisk for more notes and tips on making the BEST Slow Cooker Basil and Tomato Tortellini Soup!

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Enjoy!

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