Slow Cooker Creamy Tomato Basil Tortellini Soup

Ingredients

• 1 3/4 cup diced carrots
• 1 3/4 cup diced yellow onion
• 2 Tbsp olive oil
• 5 cloves garlic, minced
• 3 cans whole Roma tomatoes
• 1 carton vegetable broth
• 1/3 cup chopped fresh basil, plus more for garnish
• 2 bay leaves
• 1 Tbsp granulated sugar
• Salt and freshly ground black pepper, to taste
• 16 oz refrigerated three cheese tortellini
• 3/4 cup heavy cream
• Parmesan, shredded, for serving

Directions

1. Warm the olive oil in a large skillet over medium-high heat. Add the carrots and onion, and cook for 3 – 4 minutes, stirring now and then. Add the garlic and cook for 1 minute more.
2. Transfer the cooked vegetables to a 6 or 7 quart slow cooker. Add the tomatoes, vegetable broth, basil, bay leaves, and sugar, then stir everything together. Season with salt and pepper to taste. Cover and cook on LOW for 6 – 7 hours or on HIGH for 3 – 3 1/2 hours.
3. Take out the bay leaves. Puree the soup thoroughly in small batches in a blender, filling the blender no more than 2/3 full and holding a kitchen towel over the removable center insert, or use an immersion blender.
4. Add the tortellini, cover again, and cook on HIGH for 15 – 20 minutes longer, until heated through.
5. Turn the slow cooker down to warm, then stir in the heavy cream. Serve with shredded parmesan cheese and fresh basil on top.