Rich Tomato Tortellini Soup

Rich Tomato Tortellini Soup–an easy slow cooker soup with crushed tomatoes, tortellini, easy seasonings and milk. You’ll love this velvety tomato soup.

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Rich Tomato Tortellini Soup

This tomato soup is almost as easy as opening a can of Campbell’s. I love that everything gets whisked right in the slow cooker at the start, which means no sautéing and hardly any dishes. The flour thickens the tomato base just enough to give it that rich, velvety texture. Adding the tortellini near the end keeps them perfectly tender. A little extra parmesan on top and something to dip in the soup, like garlic bread, is non-negotiable in my house. Enjoy!

Ingredients/Substitution Ideas

• Crushed tomatoes–or fire-roasted crushed tomatoes
• Flour
• Chicken broth–or water and Better than Bouillon chicken base. You can also use vegetable broth.
• Onion powder
• Garlic powder–or 1 Tbsp fresh minced garlic
• Dried basil–or Italian seasoning
• Kosher salt–or sea salt
• Black pepper–or white pepper
• Sugar–or honey
• Butter–or olive oil
• Sundried tomato pesto–or regular basil pesto
• Bay leaf
• Tortellini–fresh or frozen
• Evaporated milk–or half-and-half, heavy cream (temper first)
• Parmesan cheese–or pecorino romano

Steps

Add tomatoes and flour into slow cooker and whisk well. Stir in the broth, onion powder, garlic powder, basil, salt, pepper, sugar, butter, pesto and bay leaf.

Cover and cook on low for 2 hours.

Add in the tortellini and evaporated milk. Cook for 30 more minutes.

Ladle into bowls and top with parmesan cheese.

Notes/Tips

• Serve with crusty bread, breadsticks, garlic bread or a crispy grilled cheese sandwich.
• I used my 6 quart Ninja slow cooker.
• Make it heartier by stirring in cooked chicken, Italian sausage, or white beans near the end.
• Make it healthier by stirring in a few handfuls of fresh spinach or kale during the last 10 minutes of cooking.
• For an even richer soup, use heavy cream instead of evaporated milk. Just make sure to temper it first.
• To make this gluten free leave out the flour and use cornstarch instead. Check your pesto’s label.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze the soup base before adding tortellini and milk. Add those fresh when reheating for best texture.
• A drizzle of olive oil or extra pesto on top just before serving makes it feel extra special.
• Other recipes you can make with sundried tomato pesto are Dump and Marry Me Casserole, Therapy Casserole or Creamy Tuscan Chicken Soup. I buy the Rao’s brand and it’s next to the pasta and pasta sauces.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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