adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Creamy Tomato and Tortellini Soup
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours 50 minutes
Indulge in the irresistible pairing of sweet tomatoes and creamy dairy in this luxurious slow-cooker soup. Wait until the end to add cream and cheesy tortellini for a rich and velvety texture. A dollop of fresh pesto and sprinkle of Parmesan elevate this comforting dish to new heights.
Ingredients:
  • 2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup finely chopped green onions, white parts only
  • 2 cloves garlic, finely chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream
  • 1 package (9 oz) refrigerated cheese tortellini
  • 1/4 cup refrigerated basil pesto
  • 1/2 cup shredded Parmesan cheese (2 oz)
Instructions:
  • Prepare the slow cooker by generously spraying it with cooking spray. Combine tomatoes, broth, green onion whites, garlic, sugar, salt, pepper, and pepper flakes in the slow cooker. Cover and cook on High for 3 hours or on Low for 6 hours.
  • Turn up the heat to High setting and pour in the whipping cream. Cover and simmer for about 15 minutes until piping hot.
  • Place the tortellini into the pot and cover it. Let it cook for 15 to 20 minutes until the tortellini is tender.
  • Transfer the mixture into individual serving bowls and top with a dollop of homemade pesto and a sprinkle of freshly grated Parmesan cheese.

Similar Recipes