Slow Cooker Tomato Basil Tortellini Soup Delight

ByJasmine
To make Slow Cooker Tomato Basil Tortellini Soup, gather the following: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon sugar - Salt and pepper to taste - 1 package (9 oz) refrigerated cheese tortellini - 2 cups fresh spinach - 1/4 cup fresh basil, chopped - Grated Parmesan cheese for serving Each ingredient plays a key role in the soup's flavor. The olive oil gives a rich base. The onion and garlic add sweetness and depth. Crushed tomatoes provide a smooth texture. Vegetable broth adds heartiness. Dried oregano and basil enhance the aroma. Sugar helps balance the acidity of the tomatoes. Salt and pepper round out the taste. The tortellini brings a soft bite, while spinach adds freshness. Finally, Parmesan provides a salty finish. If you don’t have an ingredient, here are some swaps: - Use any oil instead of olive oil. - Swap the onion for shallots or leeks. - Garlic powder can replace fresh garlic. - Canned tomato sauce can work in place of crushed tomatoes. - Chicken broth is a good substitute for vegetable broth. - Fresh herbs can replace dried oregano and basil. - Any pasta can replace cheese tortellini, though cook times may vary. - Kale or Swiss chard can replace fresh spinach. First, gather all your ingredients. You need olive oil, onion, garlic, crushed tomatoes, vegetable broth, and herbs. You will also need cheese tortellini, fresh spinach, and Parmesan cheese. This soup has simple steps. Start by prepping the onion and garlic. Dice the onion and mince the garlic. 1. Heat the olive oil in a skillet over medium heat. 2. Add the diced onion. Cook for about 5 minutes. The onion should look clear. 3. Add the minced garlic and cook for 1-2 more minutes. The smell will be great. 4. Pour this mixture into the slow cooker. 5. Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, sugar, salt, and pepper. Stir well. 6. Cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. 7. About 30 minutes before serving, add the cheese tortellini and fresh spinach. If you cook on high, check the tortellini after 10 minutes. 8. Stir in the fresh chopped basil before serving. This adds a nice touch. 9. Serve hot with grated Parmesan cheese on top for extra flavor. To check if the soup is ready, look for the tortellini. They should be tender but not mushy. Stir the soup to mix the flavors. Taste it to see if you need more salt or pepper. If the soup looks too thick, add a bit of vegetable broth. Enjoy your warm bowl of goodness! To boost the taste, use fresh herbs. Fresh basil adds a bright touch. You can also add a pinch of red pepper flakes for some heat. If you like a sweeter soup, add more sugar to balance the tomatoes. A splash of balsamic vinegar at the end can deepen the flavor too. Cooking on low for 6-7 hours gives the best flavor. If you’re short on time, cooking on high for 3-4 hours works too. Just check the tortellini after 10 minutes when using high heat. They should be soft but not mushy. Adjust the time based on your slow cooker’s heat level. To keep the tortellini firm, add them near the end of cooking. Stir in the spinach right before serving for a fresh crunch. If you want a creamier soup, add a splash of cream or a dollop of sour cream at the end. This gives a nice richness without losing the soup’s base. {{image_2}} You can play with the ingredients in this soup. For a heartier dish, add diced carrots or celery. You can also swap out the cheese tortellini for spinach or meat tortellini. If you want a vegan option, use plant-based tortellini and vegetable broth. Try adding different herbs to change the taste. Fresh thyme or rosemary work well. For a spicy kick, add red pepper flakes. If you enjoy a smoky flavor, mix in smoked paprika. Experimenting with flavors can make this soup even more fun! Seasonal veggies add freshness to your soup. In the fall, add butternut squash or pumpkin. During summer, zucchini or fresh tomatoes can brighten the dish. In winter, consider adding kale or even sweet potatoes for warmth. Each season brings new flavors to explore! To keep your soup fresh, let it cool first. Use airtight containers for storage. This helps maintain flavor and texture. I recommend using glass containers for easy reheating. Store your leftovers in the fridge for up to three days. Always label containers with the date for tracking freshness. If you want to freeze your soup, it’s simple! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge. This method keeps the taste fresh and delicious. For reheating, use a pot on the stove for best results. Heat it over low to medium heat. Stir often to avoid burning. You can also microwave it in a bowl. Just cover it with a microwave-safe lid. Heat it in short increments, stirring in between. Taste and adjust seasoning if needed before serving. Enjoy every warm bowl! Yes, you can use frozen tortellini in this recipe. Just add them to the soup during the last 30 minutes of cooking. They will cook well and taste great. Frozen tortellini saves time and adds ease to this dish. To make the soup creamier, stir in some heavy cream or half-and-half just before serving. Start with a small amount, like 1/2 cup, and mix it well. This adds a rich texture and enhances the flavors of the soup. This soup pairs wonderfully with crusty bread or a fresh salad. Garlic bread also makes a delicious side. You can serve a light green salad with vinaigrette to balance the meal. These options complement the soup's flavors nicely. Leftovers will last about 3 to 4 days in the fridge. Store them in an airtight container. To maintain freshness, cool the soup before sealing it. Reheat only the portion you plan to eat for the best taste. Yes, you can make this soup in an Instant Pot. Sauté the onion and garlic first, then add other ingredients. Cook on high pressure for about 15 minutes. After cooking, add the tortellini and spinach, then let it sit for a few minutes before serving. This method saves time and still delivers great flavor. We covered the key ingredients for your dish and talked about measurements and good substitutes. I shared clear steps for cooking in a slow cooker, including how to tell when it's done. You learned tips to boost flavor and adjust cook times for great texture. We explored variations, storage tips, and even answered common questions. Remember, cooking is fun and you can always tweak recipes to fit your taste. Enjoy your culinary adventure!

Are you ready to dive into a bowl of pure comfort? This Slow Cooker Tomato Basil Tortellini Soup combines fresh flavors with just a hint of nostalgia. It’s easy to make and perfect for any time of the year. With a few simple ingredients, you’ll create a delicious dish that warms your soul. Stick with me as I guide you through the recipe and share tips that will elevate your cooking game!

Ingredients

List of Essential Ingredients

To make Slow Cooker Tomato Basil Tortellini Soup, gather the following:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 package (9 oz) refrigerated cheese tortellini
  • 2 cups fresh spinach
  • 1/4 cup fresh basil, chopped
  • Grated Parmesan cheese for serving

Measurements and Quantities

Each ingredient plays a key role in the soup’s flavor. The olive oil gives a rich base. The onion and garlic add sweetness and depth. Crushed tomatoes provide a smooth texture. Vegetable broth adds heartiness. Dried oregano and basil enhance the aroma. Sugar helps balance the acidity of the tomatoes. Salt and pepper round out the taste. The tortellini brings a soft bite, while spinach adds freshness. Finally, Parmesan provides a salty finish.

Substitutions for Common Ingredients

If you don’t have an ingredient, here are some swaps:

  • Use any oil instead of olive oil.
  • Swap the onion for shallots or leeks.
  • Garlic powder can replace fresh garlic.
  • Canned tomato sauce can work in place of crushed tomatoes.
  • Chicken broth is a good substitute for vegetable broth.
  • Fresh herbs can replace dried oregano and basil.
  • Any pasta can replace cheese tortellini, though cook times may vary.
  • Kale or Swiss chard can replace fresh spinach.

Step-by-Step Instructions

Preparation Process Overview

First, gather all your ingredients. You need olive oil, onion, garlic, crushed tomatoes, vegetable broth, and herbs. You will also need cheese tortellini, fresh spinach, and Parmesan cheese. This soup has simple steps. Start by prepping the onion and garlic. Dice the onion and mince the garlic.

Detailed Cooking Instructions in the Slow Cooker

1. Heat the olive oil in a skillet over medium heat.

2. Add the diced onion. Cook for about 5 minutes. The onion should look clear.

3. Add the minced garlic and cook for 1-2 more minutes. The smell will be great.

4. Pour this mixture into the slow cooker.

5. Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, sugar, salt, and pepper. Stir well.

6. Cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.

7. About 30 minutes before serving, add the cheese tortellini and fresh spinach. If you cook on high, check the tortellini after 10 minutes.

8. Stir in the fresh chopped basil before serving. This adds a nice touch.

9. Serve hot with grated Parmesan cheese on top for extra flavor.

Tips for Checking Doneness

To check if the soup is ready, look for the tortellini. They should be tender but not mushy. Stir the soup to mix the flavors. Taste it to see if you need more salt or pepper. If the soup looks too thick, add a bit of vegetable broth. Enjoy your warm bowl of goodness!

Tips & Tricks

Enhancing Flavor Profiles

To boost the taste, use fresh herbs. Fresh basil adds a bright touch. You can also add a pinch of red pepper flakes for some heat. If you like a sweeter soup, add more sugar to balance the tomatoes. A splash of balsamic vinegar at the end can deepen the flavor too.

Recommended Cooking Time Adjustments

Cooking on low for 6-7 hours gives the best flavor. If you’re short on time, cooking on high for 3-4 hours works too. Just check the tortellini after 10 minutes when using high heat. They should be soft but not mushy. Adjust the time based on your slow cooker’s heat level.

Best Practices for Texture

To keep the tortellini firm, add them near the end of cooking. Stir in the spinach right before serving for a fresh crunch. If you want a creamier soup, add a splash of cream or a dollop of sour cream at the end. This gives a nice richness without losing the soup’s base.

Variations

Alternative Ingredients Suggestions

You can play with the ingredients in this soup. For a heartier dish, add diced carrots or celery. You can also swap out the cheese tortellini for spinach or meat tortellini. If you want a vegan option, use plant-based tortellini and vegetable broth.

Different Flavor Options

Try adding different herbs to change the taste. Fresh thyme or rosemary work well. For a spicy kick, add red pepper flakes. If you enjoy a smoky flavor, mix in smoked paprika. Experimenting with flavors can make this soup even more fun!

Seasonal Add-ins for Variety

Seasonal veggies add freshness to your soup. In the fall, add butternut squash or pumpkin. During summer, zucchini or fresh tomatoes can brighten the dish. In winter, consider adding kale or even sweet potatoes for warmth. Each season brings new flavors to explore!

Storage Info

Best Practices for Storing Leftovers

To keep your soup fresh, let it cool first. Use airtight containers for storage. This helps maintain flavor and texture. I recommend using glass containers for easy reheating. Store your leftovers in the fridge for up to three days. Always label containers with the date for tracking freshness.

Freezing Instructions and Tips

If you want to freeze your soup, it’s simple! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge. This method keeps the taste fresh and delicious.

Reheating Guidelines for Optimal Taste

For reheating, use a pot on the stove for best results. Heat it over low to medium heat. Stir often to avoid burning. You can also microwave it in a bowl. Just cover it with a microwave-safe lid. Heat it in short increments, stirring in between. Taste and adjust seasoning if needed before serving. Enjoy every warm bowl!

FAQs

Can I use frozen tortellini instead of fresh?

Yes, you can use frozen tortellini in this recipe. Just add them to the soup during the last 30 minutes of cooking. They will cook well and taste great. Frozen tortellini saves time and adds ease to this dish.

How do I make this soup creamier?

To make the soup creamier, stir in some heavy cream or half-and-half just before serving. Start with a small amount, like 1/2 cup, and mix it well. This adds a rich texture and enhances the flavors of the soup.

What can I serve with Tomato Basil Tortellini Soup?

This soup pairs wonderfully with crusty bread or a fresh salad. Garlic bread also makes a delicious side. You can serve a light green salad with vinaigrette to balance the meal. These options complement the soup’s flavors nicely.

How long will leftovers last in the fridge?

Leftovers will last about 3 to 4 days in the fridge. Store them in an airtight container. To maintain freshness, cool the soup before sealing it. Reheat only the portion you plan to eat for the best taste.

Can I make this soup in an Instant Pot?

Yes, you can make this soup in an Instant Pot. Sauté the onion and garlic first, then add other ingredients. Cook on high pressure for about 15 minutes. After cooking, add the tortellini and spinach, then let it sit for a few minutes before serving. This method saves time and still delivers great flavor.

We covered the key ingredients for your dish and talked about measurements and good substitutes. I shared clear steps for cooking in a slow cooker, including how to tell when it’s done. You learned tips to boost flavor and adjust cook times for great texture. We explored variations, storage tips, and even answered common questions. Remember, cooking is fun and you can always tweak recipes to fit your taste. Enjoy your culinary adventure!

To make Slow Cooker Tomato Basil Tortellini Soup, gather the following: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1 teaspoon sugar - Salt and pepper to taste - 1 package (9 oz) refrigerated cheese tortellini - 2 cups fresh spinach - 1/4 cup fresh basil, chopped - Grated Parmesan cheese for serving Each ingredient plays a key role in the soup's flavor. The olive oil gives a rich base. The onion and garlic add sweetness and depth. Crushed tomatoes provide a smooth texture. Vegetable broth adds heartiness. Dried oregano and basil enhance the aroma. Sugar helps balance the acidity of the tomatoes. Salt and pepper round out the taste. The tortellini brings a soft bite, while spinach adds freshness. Finally, Parmesan provides a salty finish. If you don’t have an ingredient, here are some swaps: - Use any oil instead of olive oil. - Swap the onion for shallots or leeks. - Garlic powder can replace fresh garlic. - Canned tomato sauce can work in place of crushed tomatoes. - Chicken broth is a good substitute for vegetable broth. - Fresh herbs can replace dried oregano and basil. - Any pasta can replace cheese tortellini, though cook times may vary. - Kale or Swiss chard can replace fresh spinach. First, gather all your ingredients. You need olive oil, onion, garlic, crushed tomatoes, vegetable broth, and herbs. You will also need cheese tortellini, fresh spinach, and Parmesan cheese. This soup has simple steps. Start by prepping the onion and garlic. Dice the onion and mince the garlic. 1. Heat the olive oil in a skillet over medium heat. 2. Add the diced onion. Cook for about 5 minutes. The onion should look clear. 3. Add the minced garlic and cook for 1-2 more minutes. The smell will be great. 4. Pour this mixture into the slow cooker. 5. Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, sugar, salt, and pepper. Stir well. 6. Cover the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. 7. About 30 minutes before serving, add the cheese tortellini and fresh spinach. If you cook on high, check the tortellini after 10 minutes. 8. Stir in the fresh chopped basil before serving. This adds a nice touch. 9. Serve hot with grated Parmesan cheese on top for extra flavor. To check if the soup is ready, look for the tortellini. They should be tender but not mushy. Stir the soup to mix the flavors. Taste it to see if you need more salt or pepper. If the soup looks too thick, add a bit of vegetable broth. Enjoy your warm bowl of goodness! To boost the taste, use fresh herbs. Fresh basil adds a bright touch. You can also add a pinch of red pepper flakes for some heat. If you like a sweeter soup, add more sugar to balance the tomatoes. A splash of balsamic vinegar at the end can deepen the flavor too. Cooking on low for 6-7 hours gives the best flavor. If you’re short on time, cooking on high for 3-4 hours works too. Just check the tortellini after 10 minutes when using high heat. They should be soft but not mushy. Adjust the time based on your slow cooker’s heat level. To keep the tortellini firm, add them near the end of cooking. Stir in the spinach right before serving for a fresh crunch. If you want a creamier soup, add a splash of cream or a dollop of sour cream at the end. This gives a nice richness without losing the soup’s base. {{image_2}} You can play with the ingredients in this soup. For a heartier dish, add diced carrots or celery. You can also swap out the cheese tortellini for spinach or meat tortellini. If you want a vegan option, use plant-based tortellini and vegetable broth. Try adding different herbs to change the taste. Fresh thyme or rosemary work well. For a spicy kick, add red pepper flakes. If you enjoy a smoky flavor, mix in smoked paprika. Experimenting with flavors can make this soup even more fun! Seasonal veggies add freshness to your soup. In the fall, add butternut squash or pumpkin. During summer, zucchini or fresh tomatoes can brighten the dish. In winter, consider adding kale or even sweet potatoes for warmth. Each season brings new flavors to explore! To keep your soup fresh, let it cool first. Use airtight containers for storage. This helps maintain flavor and texture. I recommend using glass containers for easy reheating. Store your leftovers in the fridge for up to three days. Always label containers with the date for tracking freshness. If you want to freeze your soup, it’s simple! Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to enjoy it again, thaw it overnight in the fridge. This method keeps the taste fresh and delicious. For reheating, use a pot on the stove for best results. Heat it over low to medium heat. Stir often to avoid burning. You can also microwave it in a bowl. Just cover it with a microwave-safe lid. Heat it in short increments, stirring in between. Taste and adjust seasoning if needed before serving. Enjoy every warm bowl! Yes, you can use frozen tortellini in this recipe. Just add them to the soup during the last 30 minutes of cooking. They will cook well and taste great. Frozen tortellini saves time and adds ease to this dish. To make the soup creamier, stir in some heavy cream or half-and-half just before serving. Start with a small amount, like 1/2 cup, and mix it well. This adds a rich texture and enhances the flavors of the soup. This soup pairs wonderfully with crusty bread or a fresh salad. Garlic bread also makes a delicious side. You can serve a light green salad with vinaigrette to balance the meal. These options complement the soup's flavors nicely. Leftovers will last about 3 to 4 days in the fridge. Store them in an airtight container. To maintain freshness, cool the soup before sealing it. Reheat only the portion you plan to eat for the best taste. Yes, you can make this soup in an Instant Pot. Sauté the onion and garlic first, then add other ingredients. Cook on high pressure for about 15 minutes. After cooking, add the tortellini and spinach, then let it sit for a few minutes before serving. This method saves time and still delivers great flavor. We covered the key ingredients for your dish and talked about measurements and good substitutes. I shared clear steps for cooking in a slow cooker, including how to tell when it's done. You learned tips to boost flavor and adjust cook times for great texture. We explored variations, storage tips, and even answered common questions. Remember, cooking is fun and you can always tweak recipes to fit your taste. Enjoy your culinary adventure!

Slow Cooker Tomato Basil Tortellini Soup

Warm up your meals with this Hearty Slow Cooker Tomato Basil Tortellini Soup! Packed with rich flavors from fresh ingredients, this easy recipe combines savory tomatoes, veggies, and cheesy tortellini for a comforting bowl of goodness. Ideal for busy days, simply let your slow cooker do the magic while you go about your day. Click through to explore the full recipe and enjoy a delightful, homemade soup that everyone will love!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1 package (9 oz) refrigerated cheese tortellini

2 cups fresh spinach

1/4 cup fresh basil, chopped

Grated Parmesan cheese for serving

Instructions
 

In a skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté until translucent (about 5 minutes).

    Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Transfer the sautéed mixture to the slow cooker. Add crushed tomatoes, vegetable broth, dried oregano, dried basil, sugar, salt, and pepper. Stir to combine.

        Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

          About 30 minutes before serving, add the cheese tortellini and fresh spinach to the soup. If you're cooking on high, check the tortellini after 10 minutes to ensure they're cooked through.

            Stir in fresh chopped basil just before serving for an extra burst of flavor.

              Serve hot, garnished with grated Parmesan cheese on top.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

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