Slow Cooker Tomato Basil Soup with Tortellini

• Vegetarian

• Produce

  • 3 cans (28 oz each tomatoes, whole
  • 1 tsp Basil, dried
  • 1/4 cup Basil, fresh
  • 1 Bay leaf
  • 1 cup Carrot
  • 3/4 cup Celery
  • 1/4 tsp Garlic powder
  • 3/4 cup Yellow onion

• Pasta & Grains

  • 20 oz Refrigerated 3-cheese tortellini

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Salt

• Dairy

  • 1 Parmesan or mozzarella cheese

Found on rachelcooks.com

Description

Ingredients

• 1 cup diced carrot (about 3 carrots)
• 3/4 cup diced yellow onion (about 1 medium onion)
• 3/4 cup diced celery (1-2 stalks)
• 3 cans (28 oz each) tomatoes (whole, crushed, or diced)
• 1 bay leaf
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 20 oz refrigerated 3 cheese tortellini
• 1/4 cup minced fresh basil, more for garnish
• Parmesan or mozzarella cheese for garnish (optional)

Directions

• In a 6 or 7-quart slow cooker, combine carrot, onion, celery, tomatoes, bay leaf, basil, pepper, garlic powder, and salt. Stir to combine. Cover and cook on high for 5 hours (or low for 8 hours). Uncover and blend until smooth using a hand-held immersion blender. If you don’t have an immersion blender, you can also puree this in batches in a traditional blender (be very careful!). Add tortellini and continue to cook on high for 10 minutes or until tortellini is cooked through. Stir in fresh basil and serve immediately topped with additional fresh basil and cheese.