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To make creamy tomato basil tortellini soup, you need a few key items. Here is your list: - 1 large onion, diced - 3 cloves garlic, minced - 28 oz can crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 cup heavy cream - 2 cups fresh baby spinach - 1 package (about 9 oz) cheese-filled tortellini - Salt and pepper to taste These ingredients work together to create a rich and tasty soup. The onion and garlic add depth. Crushed tomatoes give it a vibrant color and flavor. The tortellini makes it hearty and filling. While the soup tastes great as is, you can enhance it with a few garnishes. Here are some options to consider: - Fresh basil leaves for garnish - A sprinkle of grated Parmesan cheese - A drizzle of olive oil These small touches can really elevate your soup. Fresh basil adds a burst of flavor and color. Parmesan cheese brings a salty note that pairs well with the tomatoes. The broth and cream you choose can affect the flavor and texture of your soup. For the broth, I recommend using vegetable broth for a lighter taste. If you prefer meat, chicken broth works too. When it comes to cream, heavy cream is best. It gives the soup a rich and velvety texture. You can substitute with half-and-half for a lighter option, but it may not be as creamy. Using good quality ingredients makes a difference. Always opt for organic or fresh when you can. Start by gathering all your ingredients. You will need: - 1 large onion, diced - 3 cloves garlic, minced - 28 oz can crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 cup heavy cream - 2 cups fresh baby spinach - 1 package (about 9 oz) cheese-filled tortellini - Salt and pepper to taste - Fresh basil leaves for garnish (optional) Next, chop the onion and mince the garlic. This step sets the flavor base for the soup. Make sure to dice the onion small so it cooks well. In your slow cooker, combine the diced onion, minced garlic, crushed tomatoes, vegetable broth, dried oregano, and dried basil. Stir to mix well. This mix will simmer and create a rich flavor. Cover the slow cooker. Cook it on low for 4 hours or on high for 2 hours. You want the onions to soften and the flavors to blend. Don’t lift the lid too often; it needs time to cook. After the cooking time, it’s time for the cream and tortellini. Stir in the heavy cream gently. Then, add the cheese tortellini and fresh baby spinach. Cover the slow cooker again. Cook on low for another 30 minutes. This step heats the tortellini and wilts the spinach. Before serving, taste the soup. Add salt and pepper to your liking. When ready, ladle the soup into bowls. If you like, garnish with fresh basil leaves. Serve with crusty bread for a hearty meal. Enjoy! To make the best creamy tomato basil tortellini soup, follow these tips: - Prep your ingredients: Always dice your onion and mince your garlic before starting. This saves time and ensures even cooking. - Layer wisely: Place the harder ingredients, like onion and garlic, at the bottom of the slow cooker. This helps them cook well. - Go low and slow: For rich flavors, cook on low for four hours. If short on time, cooking on high for two hours works too. Want to boost the taste of your soup? Here are some ideas: - Fresh herbs: Add chopped fresh basil towards the end of cooking. This keeps the flavor bright and fresh. - Season well: Don’t forget salt and pepper. Taste your soup before serving to adjust the seasoning. - Add a splash: Try adding a splash of balsamic vinegar for a tangy kick. It complements the tomatoes nicely. Avoid these pitfalls to ensure your soup is perfect: - Skipping the sauté: Some might skip sautéing the onion and garlic. This step builds flavor, so don’t skip it! - Overcooking the tortellini: If you cook the tortellini too long, they can become mushy. Check them after thirty minutes. - Not tasting: Always taste your soup before serving. Adjust seasoning if needed. This simple step makes a big difference! {{image_2}} You can boost the soup with proteins. Chicken is a great choice. Just add cooked, shredded chicken before serving. You can also use sausage. Cook it, slice it, and stir it in. For a vegetarian option, try beans. White beans or chickpeas work well. They add protein and fiber. Mix in different veggies for more color and taste. Carrots add sweetness. Zucchini brings a nice texture. Bell peppers add crunch and flavor. Just chop them and add them to the slow cooker at the start. You can also add mushrooms for an earthy taste. Spinach is great, but you can swap it for kale or Swiss chard. If you need a gluten-free meal, use gluten-free tortellini. They are easy to find in stores. For a dairy-free option, replace heavy cream with coconut milk or cashew cream. This will keep the soup creamy without dairy. Just make sure to check labels for any hidden gluten or dairy. To keep your creamy tomato basil tortellini soup fresh, store it in an airtight container. Make sure to cool the soup to room temperature before sealing it. This helps prevent moisture and keeps flavors intact. You can store it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. When you're ready to enjoy the soup again, gently reheat it on the stove. Use low to medium heat for even warming. Stir often to avoid sticking. You can also use a microwave for quick reheating. Just place it in a microwave-safe bowl and cover it. Heat in 30-second bursts, stirring in between, until hot. If you decide to freeze your soup, separate it into smaller portions. This makes it easier to thaw only what you need. Use freezer-safe containers or bags to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat on the stove or microwave as described above. Enjoy the delicious flavors just like the first time! Yes, you can use frozen tortellini. Just add it to the soup near the end of cooking. The tortellini will cook perfectly in the warm broth. It saves time and makes it easy! To make the soup thicker, try these tips: - Add more heavy cream. It will create a richer texture. - Blend some of the soup with an immersion blender. This creates a smooth base. - Stir in some grated cheese. It will melt and add creaminess. - Use less broth at the start. This gives you a thicker soup from the beginning. This soup pairs well with several sides: - Crusty bread for dipping. - A fresh green salad for a light touch. - Garlic bread for extra flavor. - Grilled cheese sandwiches for a cozy meal. Each option complements the soup and makes your meal even better! This blog covers all you need for Creamy Tomato Basil Tortellini Soup. We discussed essential ingredients, easy preparation, and slow cooking tips. You learned about enhancing flavors and avoiding common mistakes. Consider the various variations, like adding proteins or veggies. I shared important storage and reheating tips to keep your soup fresh. Now, you can enjoy this delicious dish safely and easily. Go ahead, make it your own, and enjoy every bite.

Creamy Tomato Basil Tortellini Soup Slow Cooker

Indulge in the comforting flavors of Creamy Tomato Basil Tortellini Soup! This easy slow cooker recipe combines diced onions, garlic, crushed tomatoes, and creamy goodness, topped off with cheese-filled tortellini and fresh spinach. Perfect for cozy meals, it's ready to warm you up in just a few hours. Click through for the full recipe and elevate your soup game today! Enjoy a delicious bowl of comfort and satisfaction!
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Ingredients
  

1 large onion, diced

3 cloves garlic, minced

28 oz can crushed tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup heavy cream

2 cups fresh baby spinach

1 package (about 9 oz) cheese-filled tortellini

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

In a slow cooker, combine the diced onion, minced garlic, crushed tomatoes, vegetable broth, oregano, and dried basil. Stir to mix everything evenly.

    Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, until the onions are softened and the flavors meld.

      After the cooking time, stir in the heavy cream. Add the cheese tortellini and fresh baby spinach.

        Cover the slow cooker again and cook on low for an additional 30 minutes or until the tortellini is heated through and cooked to your liking.

          Season with salt and pepper to taste before serving.

            Ladle the soup into bowls and garnish with fresh basil leaves if desired.

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

                - Presentation Tips: Serve the soup in rustic bowls with a sprinkle of freshly chopped basil on top and a drizzle of cream for an elegant touch. Enjoy with a slice of crusty bread for dipping!