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To make this creamy soup, you need some key ingredients. Here’s what you’ll need: - 2 cans (14.5 oz each) diced tomatoes, undrained - 4 cups vegetable broth - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 2 cups cheese tortellini (fresh or frozen) - 1 cup heavy cream or coconut cream for a vegan option - 1 cup fresh spinach, roughly chopped These ingredients blend together to create a rich and hearty soup. Alongside the main ingredients, you may have some pantry staples ready to go. These include: - Salt - Pepper - Sugar - Dried herbs (basil and oregano) These staples help to enhance the soup's flavor. You can get creative with your soup by adding some optional garnishes. Consider these: - Grated Parmesan cheese for serving - Fresh basil leaves for garnish These additions bring a fresh touch and extra richness to the dish. You can also add a drizzle of olive oil for flavor. To start, gather your ingredients. You will need two cans of diced tomatoes, four cups of vegetable broth, one diced onion, and three minced garlic cloves. Also, have one tablespoon of dried basil, one teaspoon of dried oregano, one teaspoon of sugar, salt, and pepper ready. In your slow cooker, combine the diced tomatoes (with their juices) and vegetable broth. Next, add the onion, garlic, basil, oregano, sugar, salt, and pepper. Stir everything together until mixed well. This mix forms the soup's tasty base. Now it's time to cook. Cover the slow cooker and set it to low for four hours. If you're short on time, set it to high for two hours. The soup is ready when the onion is soft and fragrant. After the initial cooking time, add two cups of cheese tortellini. Stir it in gently and cover the slow cooker again. Cook on low for an additional 30 minutes until the tortellini is tender. Once the tortellini is cooked, it’s time to make the soup creamy. Stir in one cup of heavy cream or coconut cream for a vegan option. Add one cup of roughly chopped fresh spinach and mix well. Let the soup warm through for about five to ten minutes. Taste the soup and adjust the seasoning if needed. You might want to add more salt, pepper, or sugar. When ready to serve, ladle the soup into bowls. You can garnish it with grated Parmesan cheese and fresh basil leaves for an extra touch. Enjoy your delicious creation! To boost flavor, I add a splash of balsamic vinegar. It adds depth and tang. Fresh herbs can also make a big difference. Try using fresh basil instead of dried. Sauté garlic in olive oil first for a richer taste. You can also add a pinch of red pepper flakes for heat. This simple trick will elevate your soup. Use a slow cooker that holds heat well. Make sure to prep your ingredients before you start. Cut veggies into uniform pieces for even cooking. Layer the ingredients as you add them to the pot. Start with the liquid, then add the veggies and spices. This method helps blend flavors better. Keep the lid on while cooking to maintain heat and moisture. Presentation matters, even for soup. Use shallow bowls to show off the colors. Ladle the soup gently to avoid splashing. Garnish with fresh basil leaves for a pop of green. A sprinkle of cracked black pepper adds a nice touch. If you like, drizzle with olive oil for shine. This makes the dish look gourmet and inviting. {{image_2}} You can make this soup vegan easily. Just swap heavy cream for coconut cream. This gives a nice, creamy texture. Make sure your tortellini is dairy-free too. Use vegetable broth to keep it vegan. Fresh spinach adds a great touch but is not necessary. You can use different tomatoes if you want. Try crushed tomatoes for a smoother soup. If you can't find fresh basil, use dried basil. Just cut the amount in half. For seasoning, you can add a pinch of red pepper flakes for heat. If you want a sweeter soup, add more sugar. You can pick different types of tortellini for this soup. Cheese tortellini is great, but why not try spinach or mushroom? These add different flavors and colors. If you can't find tortellini, use small pasta shapes like shells. The soup will still be delicious! To keep your soup fresh, let it cool first. Then, pour the soup into a clean, airtight container. Make sure to seal it tightly. You can store it in the fridge for up to three days. If you plan to eat it later, consider freezing it. When you are ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot and heat it over medium heat. Stir it often so it heats evenly. If it looks too thick, add a splash of broth or water. Heat until it is warm, but do not let it boil. To freeze your soup, use freezer-safe containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you want to eat it, thaw it in the fridge overnight. Then, reheat it on the stove as mentioned above. This way, you can enjoy this tasty soup whenever you like! Yes, you can use frozen tortellini in this soup. Just add them during the last 30 minutes of cooking. They will cook perfectly in the slow cooker. Frozen tortellini saves time and works well. You can store leftover soup in the fridge for up to three days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. Just remember to leave out the cream until you reheat it. You can use chicken broth if you want a different flavor. Water with added seasoning is another option. Just make sure to taste and adjust the seasoning to keep the soup tasty. This blog post covered making a tasty slow cooker tortellini soup. We discussed key ingredients, step-by-step cooking, and tips to enhance the flavor. You can also explore vegan options and ingredient swaps. Don't forget about storage tips for leftovers. In conclusion, this soup is versatile and easy to make. You can enjoy it any time. Get creative with the ingredients and make it your own!

Slow Cooker Creamy Tomato Basil Tortellini Soup

Warm up with this delicious Slow Cooker Creamy Tomato Basil Tortellini Soup! Packed with fresh flavors and creamy goodness, this easy recipe combines diced tomatoes, vegetable broth, and cheese tortellini for a comforting meal. Whether you're looking for a quick weeknight dinner or a cozy weekend treat, this soup is sure to please. Don't miss out—click through to explore the full recipe and start cooking your new favorite dish today!
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Ingredients
  

2 cans (14.5 oz each) diced tomatoes, undrained

4 cups vegetable broth

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

2 cups cheese tortellini (fresh or frozen)

1 cup heavy cream or coconut cream for a vegan option

1 cup fresh spinach, roughly chopped

Grated Parmesan cheese for serving (optional)

Fresh basil leaves for garnish

Instructions
 

In the slow cooker, combine the diced tomatoes (with their juices), vegetable broth, diced onion, minced garlic, dried basil, dried oregano, sugar, salt, and pepper. Stir to mix well.

    Cover and cook on low for 4 hours, or on high for 2 hours, until the onion is soft and fragrant.

      After the initial cooking time, stir in the cheese tortellini and cover again. Cook on low for an additional 30 minutes or until the tortellini is tender.

        Once the tortellini is cooked, stir in the heavy cream (or coconut cream) and fresh spinach. Mix well and let it warm through for about 5-10 minutes.

          Taste and adjust seasoning as desired, adding more salt, pepper, or sugar if needed.

            Serve hot, garnished with grated Parmesan cheese (if using) and fresh basil leaves.

              Prep Time: 15 minutes | Total Time: 4 hours 30 minutes | Servings: 6

                - Presentation Tips: Ladle the soup into bowls, and garnish with some cracked black pepper and a drizzle of olive oil for an extra touch.