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To make this delicious soup, gather these main ingredients: - 1 (28 oz) can crushed tomatoes - 4 cups vegetable broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - 1/2 teaspoon red pepper flakes (optional) - 2 cups fresh spinach - 1 (9 oz) package refrigerated cheese tortellini - Salt and pepper to taste These ingredients mix well to create a rich and tasty soup. The crushed tomatoes give the soup its base, while the vegetable broth adds depth. Fresh spinach adds color and nutrients, and the tortellini brings heartiness. If you want to make your soup creamier, consider adding: - 1/4 cup heavy cream Adding cream just before serving makes the soup rich and smooth. It also enhances the flavor, giving you a touch of luxury in each bite. Seasonings and herbs are key to flavor. Use these: - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste The dried basil and oregano bring an Italian flair. Sugar balances the acidity of the tomatoes. The red pepper flakes add a hint of heat for those who enjoy a little spice. Adjust salt and pepper to make the flavors pop. To start, grab your slow cooker. Add one can of crushed tomatoes. Pour in four cups of vegetable broth. Next, add one diced medium onion and two minced garlic cloves. Sprinkle in one teaspoon of dried basil and one teaspoon of dried oregano. Add in one teaspoon of sugar and, if you like heat, toss in half a teaspoon of red pepper flakes. Stir all the ingredients together until mixed well. This base is where the magic begins! Now, cover your slow cooker. Set it to low and cook for six to eight hours. If you're in a hurry, you can set it to high for three to four hours. This slow cook time helps the flavors blend. The longer it cooks, the deeper the flavor. Trust me, you want that rich taste! About 30 minutes before you plan to serve, it's time for the fun part! Stir in two cups of fresh spinach and one package of refrigerated cheese tortellini. The spinach adds color and nutrients, while the tortellini brings a nice bite. If you want a creamy touch, add a quarter cup of heavy cream just a few minutes before serving. Once the tortellini cooks, which takes about five to seven minutes, taste your soup. Adjust with salt and pepper to make it perfect! Finally, ladle the soup into bowls and top with fresh basil leaves for that extra pop. Enjoy your creation! To boost the taste of your soup, use fresh herbs. Fresh basil adds a bright flavor. You can also add a splash of balsamic vinegar for depth. For a richer taste, try adding a dash of Worcestershire sauce. If you like heat, sprinkle in more red pepper flakes. Always adjust seasoning at the end, as this makes a big difference. Serve this soup with warm crusty bread. Dipping the bread into the soup is pure joy. A simple side salad pairs well too. Try a mix of greens with a light dressing. You can also top the soup with grated Parmesan cheese. This adds a savory touch and makes the meal feel special. One common mistake is overcooking the tortellini. They only need 5-7 minutes in the soup. If cooked too long, they can turn mushy. Another mistake is not tasting before serving. Always taste and adjust the seasoning. Lastly, don’t skip the fresh basil garnish. It adds a nice touch and brightens the dish. {{image_2}} You can easily make this soup vegetarian-friendly. Start with vegetable broth and crushed tomatoes. Use cheese tortellini for a rich taste. You can add more veggies too. Try mushrooms or bell peppers for extra flavor. Want to add protein? Chicken or sausage works well. Cook the meat first, then add it to the slow cooker. Diced cooked chicken adds a nice touch. If you like sausage, use sweet or spicy. Just cut it into small pieces. Feel free to mix in other vegetables. Carrots and zucchini are great choices. Chop them small so they cook well. You can try kale instead of spinach for a different taste. Each veggie adds its own flavor to the soup. To keep your soup fresh, store it in an airtight container. Make sure the soup cools to room temperature first. This prevents condensation and keeps it tasty. Label the container with the date. You can safely refrigerate it for up to three days. When you’re ready to enjoy it again, check for any odors or changes in texture. Freezing is a great option for long-term storage. Pour the cooled soup into a freezer-safe container, leaving some space at the top. This allows the soup to expand as it freezes. You can freeze it for up to three months. When you want to eat it, move the container to the fridge to thaw overnight. Reheat your soup on the stove for the best flavor. Pour it into a pot and heat it over medium-low heat. Stir occasionally to prevent sticking. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. Add a splash of vegetable broth or water if it seems too thick. Enjoy your warm and comforting soup! Yes, you can use frozen tortellini. Just add them to the slow cooker in the last 10 minutes of cooking. This way, they will cook perfectly without getting mushy. Frozen tortellini cooks well and saves time. You still get that great flavor and texture in your soup. To make this soup vegan, replace the heavy cream with coconut milk or cashew cream. Use vegetable broth for the base, which is already vegan. Make sure your tortellini is dairy-free. You can find many brands that offer plant-based options. This keeps the creamy texture while being kind to animals. If you don’t have heavy cream, use half-and-half or whole milk for a lighter option. You can also blend silken tofu with a bit of water to create a creamy texture. Another option is to use unsweetened almond milk mixed with a tablespoon of olive oil. Each choice gives a different taste but keeps the soup rich. This blog post covered everything you need to make a tasty tortellini soup. We looked at the main and optional ingredients, plus seasonings to boost flavor. I guided you through step-by-step instructions, from the slow cooker base to adding tortellini and spinach. We also shared tips for serving and avoiding common errors. You learned about variations, best storage practices, and answered common questions. Now, it's your turn to try this simple recipe. Enjoy your creation!

Slow Cooker Tomato Basil Tortellini Soup

Warm up with this delicious Slow Cooker Tomato Basil Tortellini Soup! Bursting with flavors from crushed tomatoes, fresh spinach, and cheesy tortellini, this easy recipe is perfect for a cozy dinner. Just throw all the ingredients in your slow cooker and let it do the work for you. Don’t miss out on making this comforting dish that’s ready when you are. Click to discover the full recipe and enjoy a bowl of happiness!
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Ingredients
  

1 (28 oz) can crushed tomatoes

4 cups vegetable broth

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon sugar

1/2 teaspoon red pepper flakes (optional)

2 cups fresh spinach

1 (9 oz) package refrigerated cheese tortellini

Salt and pepper to taste

1/4 cup heavy cream (optional for creaminess)

Fresh basil leaves for garnish

Instructions
 

In the slow cooker, combine the crushed tomatoes, vegetable broth, diced onion, minced garlic, dried basil, dried oregano, sugar, and red pepper flakes. Stir well to mix the ingredients.

    Cover and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld together.

      About 30 minutes before serving, stir in the fresh spinach and the refrigerated cheese tortellini.

        If using heavy cream for added creaminess, stir it in just a few minutes before serving.

          Once the tortellini are cooked (about 5-7 minutes in the slow cooker), taste the soup and adjust seasoning with salt and pepper as needed.

            Ladle the soup into bowls and garnish with fresh basil leaves before serving.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                - Presentation Tips: Serve the soup with warm crusty bread on the side for dipping, and drizzle a little extra heavy cream on top for a luxurious touch.