Ingredients
1¾cupscarrots,(3 medium), diced
1¾cupsyellow onion,(1 large), diced
2tbspolive oil
5clovesgarlic,minced
28ozRoma tomatoes,(3 cans), whole
32ozvegetable broth,(1 carton)
⅓cupfresh basil,chopped, plus more for garnish
2bay leaves
1tbspgranulated sugar
salt and freshly ground black pepper,to taste
¾cupheavy cream
16oz3-cheese tortellini,refrigerated
parmesan,shredded
Preparation
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 to 4 minutes, add garlic and saute 1 minute longer.
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 to 7 hours or high 3 to 3½ hours.
Remove bay leaves then puree mixture well in small batches in a blender (only fill blender ⅔ full and cover removable insert with a kitchen towel) or use an emulsion blender.*
Stir in tortellini, cover and cook on high heat 15 to 20 minutes longer (or until heated through).
Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.
Serve topped with parmesan cheese and fresh basil.
