Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
- 1 chopped onion
- 2 cloves of garlic, minced
- 1 Tbsp basil
- 2 Tbsp tomato paste
- 1/3 cup flour
- 3 Tbsp olive oil
- 2 cans chicken broth or 4 cups
- 2 cans diced tomatoes (14.5 oz. each)
- 1 tsp salt
- 1/2 tsp pepper
- 4 cups tortellini
- 1/2 cup fresh Parmesan
- 1 cup heavy cream microwave for 30 seconds so it doesn't curdle when added
In a small microwave-safe bowl, stir together onion, garlic, basil, tomato paste, flour and olive oil. Microwave for 5 minutes, stirring once every minute. This will make a thick paste (the thickener for the soup).
While that's microwaving, dump the contents of the cans of chicken broth and tomatoes into a 5 quart crockpot. Add salt and pepper. Once the tomato paste mixture is finished, stir it into the crockpot.
Cook on low for 4-6 hours. (Or on high for 3-4 hours)
Stir in remaining ingredients. Turn the heat up to high, and cook for about 10 minutes, or until the tortellini is cooked.