Tomato Tortellini Stoup
Equipment
- slow cooker
Ingredients
- 4-6 slices bacon optional
- 1/2 onion diced
- 4 cloves garlic minced
- 3 tsp Italian seasoning
- 3 T flour
- 3 cups chicken broth
- 1 28- oz. can diced tomatoes
- 3 T tomato paste
- 20 oz. tortellini {I used cheese but use whatever kind you like}
- pinch sugar
- 1/3 cup cream
- 1/4 cup grated Parmesan*
- 1/4 cup grated White Cheddar*
- 2 tbsp.basil thinly sliced for garnish
Instructions
- Cook bacon until crispy and set aside to drain on paper towels. Pour off all but 1 T bacon fat.
- Cook onions in remaining bacon fat over medium heat, stirring, about 7-10 minutes until golden. Add garlic and cook 1 minute. Transfer to sprayed slow cooker.
- Add flour and stir to coat onions and garlic.
- Add broth, tomatoes and tomato paste. Stir and cover. Cook on low for 3 hours.
- About 30 minutes before serving add a pinch of sugar, stir and then add tortellini, cream, and cheese. Stir and cover. Keep pot set on low. Let soup cook for 20-30 more minutes. Note: the longer the soup cooks the thicker it will become.
- Garnish with basil and bacon crumbles
Notes
*I used 1/2 cup of Trader Joe’s Unexpected Cheddar which is basically a combination of Parmesan and white cheddar