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Slow-Cooker Creamy Tomato and Tortellini Soup

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By Betty Crocker Kitchens
Updated Dec 9, 2019
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As they say, opposites attract. That’s certainly the case with sweet, acidic tomatoes and creamy dairy—in all its many forms. After all, it’s this better-together combination that makes lasagna so luxurious, pizza so mouthwatering and grilled cheese and tomato soup so irresistible. So when we set out to make an extra-easy slow-cooker soup, we knew we wanted it to feature this combo. But hold on—dairy in the slow cooker? That’s usually a less-than-ideal combination (dairy can easily curdle in the slow cooker). That’s why the trick to this recipe is waiting until the end to add the cream and cheesy tortellini. That’s right, we decided a double-dose of dairy would be the perfect complement to the tomatoes in this soup, and the result is rich, velvety and very comforting! And that’s not all, the dollop of fresh pesto adds bright, anise-tinged notes and the sprinkle of shredded Parmesan adds nutty richness that take this simple soup to the next level!

Slow-Cooker Creamy Tomato and Tortellini Soup

  • Prep Time 15 min
  • Total 3 hr 50 min
  • Servings 7
  • Ingredients 12
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Ingredients

  • 2 cans (28 oz each) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup finely chopped green onions, white parts only
  • 2 cloves garlic, finely chopped
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy whipping cream
  • 1 package (9 oz) refrigerated cheese tortellini
  • 1/4 cup refrigerated basil pesto
  • 1/2 cup shredded Parmesan cheese (2 oz)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 4-quart slow cooker with cooking spray. In slow cooker, mix tomatoes, broth, green onion whites, garlic, sugar, salt, pepper and pepper flakes. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours.
  • Step 
    2
    If cooking on Low heat setting, increase to High heat setting. Add whipping cream; cover and cook about 15 minutes or until hot.
  • Step 
    3
    Add tortellini; cover and cook 15 to 20 minutes or until tortellini is tender.
  • Step 
    4
    Divide among serving bowls; garnish with pesto and Parmesan cheese.

Nutrition

340 Calories
20g Total Fat
9g Protein
29g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: About 1 1/2 Cups
Calories
340
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
75mg
26%
Sodium
940mg
39%
Potassium
115mg
3%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
9%
Sugars
14g
Protein
9g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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