Description
An easy slow cooker soup with crushed tomatoes, tortellini, easy seasonings and milk. You’ll love this velvety tomato soup.
Ingredients
Scale
- 1 (28 oz) can crushed tomatoes
- 2 Tbsp flour
- 3 cups chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried basil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- Pinch of sugar
- 2 Tbsp butter
- 2 Tbsp sundried tomato pesto
- 1 bay leaf
- 12 oz frozen or fresh tortellini
- 1/2 cup evaporated milk
- Parmesan cheese, for topping
Instructions
- 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. Discard the bay leaf.
- Ladle into bowls and top with parmesan cheese.
- Category: Soup
- Method: Slow Cooker