Ingredients:
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes (with juices)
4 cups vegetable or chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
3 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
1 cup shredded Parmesan cheese
1 package (20 oz) cheese tortellini (fresh or frozen)
2 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon sugar (to balance acidity)
1/2 cup chopped fresh parsley or basil for garnish
Instructions:
Sauté Aromatics (Optional for Extra Flavor):
In a pan, heat olive oil over medium heat.
Add onion and garlic, sauté until fragrant (about 2-3 minutes).
Slow Cooker Base:
Add the sautéed onions and garlic to the slow cooker.
Stir in crushed tomatoes, diced tomatoes, broth, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes.
Cover and cook on low for 5-6 hours or high for 3-4 hours.
Add Tortellini & Finish:
Stir in the tortellini, Parmesan cheese, and heavy cream.
Cover and cook for another 15-20 minutes on high until the tortellini is tender.
Serve & Garnish:
Ladle into bowls, top with fresh parsley or basil, and extra Parmesan cheese.
Serve with crusty bread or a side salad.
Tips:
Want it creamier? Blend part of the soup before adding tortellini.
Love extra veggies? Add spinach, kale, or carrots.
For a protein boost, add cooked Italian sausage or shredded chicken.