Prep Time: 15 minutes

Cook Time: 6 hours 30 minutes

Total Time: 6 hours 45 minutes

Servings: 7

Calories: 428 kcal

Ingredients

• 1 3/4 cup diced carrots (3 medium)

• 1 3/4 cup diced yellow onion (1 large)

• 2 Tbsp olive oil

• 5 cloves garlic , minced

• 3 (28 oz) cans whole Roma tomatoes

• 1 (32 oz) 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

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.

2. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.

3. Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.

4. Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).

5. Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

AFTER THIS READY.