Slow Cooker Tomato Tortellini Soup

Ingredients

1 C yellow onion, chopped
3 cloves garlic, minced
28 oz diced tomatoes
15 oz tomato sauce
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp red pepper flakes, optional
4 C chicken broth
2 bay leaves
1/2 C heavy cream
20 oz refrigerated cheese tortellini
Parmesan cheese, for topping
Basil for garnish, optional

Directions

To the bowl of a 5-6 quart slow cooker add onion, garlic, tomatoes, tomato sauce, chicken broth, seasonings and bay leaves. Cook on high for 4 hours or on low for 8 hours.

When initial cook time is up, remove and discard bay leaves. Use an immersion blender to puree soup. Alternatively, soup may be carefully pureed in a blender in batches. Stir heavy cream into pureed soup. Add refrigerated cheese tortellini to soup, stir gently and return cover. Continue cooking for an additional 20-30 minutes.

Divide between bowls. Serve with freshly grated Parmesan cheese.