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The process is very SIMPLE. Start off by adding tomatoes, tomato sauce, onions, broth herbs and spices in the slow cooker. Cover and cook on high for 4 hours. Use a hand held immersion blender to blend everything into a smooth puree. Add tortellini, heavy cream and cream cheese. Cover and cook on high for 30 more minutes. Garnish with parmesan cheese, fresh basil or any herb of your choice. Enjoy.
INGREDIENTS
- 4 cups Chicken broth or Vegetable broth Low sodium
- 28 oz Tomatoes Diced
- 15 oz Tomato sauce
- 1 cup Onions Finely chopped
- 2 tbsp Garlic Finely chopped
- Salt To taste
- Pepper To taste
- 1 tsp Dried oregano
- 1/2 tsp Dried basil
- 1/2 tsp Dried thyme
- 1/4 tsp Paprika
- 1/2 cup Heavy cream
- 1/4 cup Cream cheese
- 20 oz Cheese tortellini Refrigerated
- 1/4 cup Parmesan cheese For garnish
- 2 tbsp Fresh basil or cilantro For garnish
INSTRUCTIONS
- In a slow cooker, add broth, diced tomatoes, tomato sauce, onions, garlic, salt, pepper, dried oregano, basil, thyme, paprika.
- Cover and cook on high for 4 hours.
- Use a hand-held immersion blender to puree the soup.
- Add heavy cream, cream cheese and tortellini and mix everything together.
- Cover and cook on high for an additional 25-30 minutes.
- Garnish with parmesan cheese and basil or cilantro. Enjoy!
RECIPE NOTES
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 2 days.
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