Slow Cooker Basil and Tomato Tortellini 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!
Servings: 6 -8 servings
Calories: 195kcal
Ingredients
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- 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
- ¼ cup flour
- 1 tsp oregano
- ¼ tsp pepper
- ½ tsp salt
- 1 package refrigerated cheese tortellini
- ¼ 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.
Nutrition
Serving: 1g | Calories: 195kcal | Carbohydrates: 27g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 1284mg | Fiber: 6g | Sugar: 10g
