One Pot Creamy Tomato Tortellini Soup Recipe 425
SLOW-COOKER CREAMY TOMATO AND TORTELLINI SOUP
As they say, opposites attract. That's certainly the case with sweet, acidic tomatoes and creamy dairy-in all its many forms. After all, it's this better-together combination that makes lasagna so luxurious, pizza so mouthwatering and grilled cheese and tomato soup so irresistible. So when we set out to make an extra-easy slow-cooker soup, we knew we wanted it to feature this combo. But hold on-dairy in the slow cooker? That's usually a less-than-ideal combination (dairy can easily curdle in the slow cooker). That's why the trick to this recipe is waiting until the end to add the cream and cheesy tortellini. That's right, we decided a double-dose of dairy would be the perfect complement to the tomatoes in this soup, and the result is rich, velvety and very comforting! And that's not all, the dollop of fresh pesto adds bright, anise-tinged notes and the sprinkle of shredded Parmesan adds nutty richness that take this simple soup to the next level!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h50m
Yield 7
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
- If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
- Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
- Divide among serving bowls; garnish with pesto and Parmesan cheese.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 11 g, ServingSize About 1 1/2 Cups, Sodium 940 mg, Sugar 14 g, TransFat 1/2 g
ONE-POT CREAMY TOMATO TORTELLINI SOUP RECIPE - (4.2/5)
Provided by á-46334
Number Of Ingredients 17
Steps:
- Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent. 2.Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes. 3.Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through. 4.Serve and garnish with fresh basil and shredded parmesan cheese.
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- Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
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- Heat about 2 tablespoons of olive oil in a large Dutch oven. Cook the onion until softened, about 6-8 minutes. Add garlic and Italian seasoning, cook for another 2 minutes until fragrant.
- Sprinkle the flour and cook for 1 minute, stirring. Add broth, and stir until the flour dissolves. Stir in the canned diced tomatoes. Bring to a boil and then reduce to a simmer for 5-6 minutes, uncovered. Blend the soup using an immersion blender until smooth. Note: if you don’t have an immersion blender, you can use a regular blender and return to the pot after blending. Just be sure to do it in batches and carefully since the liquid will be hot.
- Add the tortellini and simmer for 12-15 minutes or according to package instructions. If you’re using frozen tortellini, you may have to cook it a bit longer.
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