Slow Cooker Tomato Basil Parmesan Tortellini Soup is a creamy tomato basil soup with cheese tortellini that is simmered in your crockpot.
Get the INSTANT POT Tomato Basil Parmesan Tortellini Soup recipe here
Slow Cooker Tomato Basil Parmesan Tortellini Soup
I’ve taken two of my favorite soup recipes (tomato basil parmesan and creamy tortellini soup) and combined them into one delicious soup! The cool thing about this soup is that it is so easy to make! Even if you’re a beginner at the slow cooker you can make this soup.
My husband was actually the one who suggested that I create this soup. He was going to be stopping home from work to eat lunch at our house with a work colleague and thought that soup would be a great meal. He and his friend were so happy with their lunch. Then my son took the leftovers to school the next day for his lunch in his mini crockpot*.
Ideally I would serve this soup with salad and french bread or homemade breadsticks (I like this recipe) but it’s also good by itself. Let’s get real most of the time a one course meal is all that’s going to happen.
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What Slow Cooker Did You Use?
To make Slow Cooker Tomato Basil Parmesan Tortellini Soup I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker. It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Tomato Basil Parmesan Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 6 1/2 hours
- Total Time: 54 minute
- Yield: 10 cups of soup 1x
Description
Slow Cooker Tomato Basil Parmesan Tortellini Soup is a creamy tomato basil soup with cheese tortellini that is simmered in your crockpot.
Ingredients
- 1 yellow onion, diced
- 1 cup diced celery (3 ribs)
- 1 cup diced carrots (1 large carrot)
- 4 cups chicken broth or vegetable broth (or 4 cups water + 4 tsp better than bouillon chicken base*)
- 1 (28 ounce) can crushed tomatoes
- 1 Tbsp dried basil
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 (19 oz) bag frozen cheese tortellini
- 2 cups half and half (or heavy cream or evaporated milk)
- 1 cup grated or shredded parmesan cheese
Instructions
- Add onion, celery, carrots, chicken broth, tomatoes, basil, oregano, bay leaf, salt, pepper and garlic powder to the slow cooker.
- Cover and cook on low for 6 hours.
- Remove the lid and stir in the tortellini. Cover and cook on HIGH for 30 minutes.
- Warm up the dairy in the microwave for about 90 seconds. Then stir a ladleful of soup into the dairy. This will prevent curdling. Then stir the dairy/soup mixture into the slow cooker. Stir until it is incorporated. Then sprinkle in the parmesan cheese and stir.
- Ladle soup into bowls and serve.
Notes
Half and half is half cream and half whole milk. You can find it next to the heavy cream at your grocery store.
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup of soup
- Calories: 251
- Sugar: 1 g
- Sodium: 656 mg
- Fat: 34 g
- Carbohydrates: 23 g
- Protein: 7 g
Keywords: soup
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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