Tomato Basil Tortellini Soup
Prep: 25 min. Cook: 6-1/4 hours
18 servings (4-1/2 quarts)
2 tablespoons olive oil
1 medium onion, chopped
3 medium carrots, chopped
5 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes, undrained
1 carton (32 ounces) vegetable broth
1 tablespoon sugar
1 teaspoon dried basil
1 bay leaf
3 packages (9 ounces each) refrigerated cheese tortellini
3/4 cup half-and-half cream
Shredded Parmesan cheese and minced fresh basil
In a large skillet, heat oil over medium-high heat. Add onion and carrot; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours.
Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in sour cream, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally, adding sour cream as directed.
1 cup: 214 calories, 7g fat (3g saturated fat), 23mg cholesterol, 569mg sodium, 32g carbohydrate (9g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 fat.
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