TOMATO BASIL PARMESAN TORTELLINI SOUP RECIPE

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Ingredients

• 2 15-ounce cans diced tomatoes
• 1 10-ounce can tomato sauce
• 1/4 cup fresh basil, finely chopped
• 1 tablespoon minced garlic
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 medium white onion, diced
• 1 cup heavy cream
• 4 cups chicken or vegetable broth
• 2 cups shredded parmesan cheese

Roux

• 3 tablespoons butter
• 1/4 cup flour
• 1 cup heavy cream OR half & half
• 3 cups frozen tortellini (thawed)

Instructions

1. Add tomatoes, tomato sauce, and next 7 ingredients (through broth) to a slow cooker/crockpot. Cover and cook for 2 hours on high or 4-8 hours on low. (If you are home, give it a stir every now and then and scrape down the sides)
2. About 30-40 minutes before serving transfer soup to a blender or food processor and puree until smooth, then return to crock pot.
3. Prepare the roux. Begin by melting the butter in a medium sauce pan over medium heat.
4. Add flour to melted butter and stir until flour clumps up. Slowly whisk in the heavy cream (or half & half) until mixture is thickened and smooth. Add roux, parmesan cheese, and tortellini to crockpot and stir to combine.
5. Allow to cook another 20-30 minutes until cheese is completely melted. Give it a good stir before serving. Top with additional basil and parmesan cheese if desired.

Recipe source: lecremedelacrumb

source https://www.abellkitchen.com/2019/02/tomato-basil-parmesan-tortellini-soup.html

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