Autumn has arrived! There is a slight nip in the air and people are sporting their jeans and sweaters that they just dug out of the depths of the closet. And if you think of everything in terms of food, like me, this means it is soup season once again.

People are busy with activities and places to be {it’s never-ending, isn’t it?} It is nice to have something warm and delicious waiting for everyone when they step through the door.

This soup is perfect.




You have to start by sautéing the vegetables, but then it works its magic in the slow cooker for a while.




You need about 20 minutes at the end of cooking to blend it and cook the pasta. But then you have a beautiful bowl of soup that will satisfy everyones taste buds. {and warm their bellies too}






2 Tb. olive oil

1 ½ cups carrots, diced (about 3 medium)

1 ½ cups onion, diced

5 cloves garlic, minced

3 (28 oz. each) cans diced tomatoes

32oz. vegetable broth

½ cup fresh basil, chopped

2 bay leaves

1 Tb. sugar

Salt & Pepper, to taste

20 oz. pkg. refrigerated cheese tortellini

¾ cup heavy cream

Parmesan, shredded for topping


Heat olive oil in a large skillet over medium-high heat. Add carrots and onion; sauté 3-4 minutes. Add garlic; sauté 2 minutes. Pour mixture into large (7 quart or larger) slow cooker. Add the tomatoes, broth, basil, bay leaves and sugar. Season with salt and pepper.


If your slow cooker has a steam hole or doesn’t keep moisture well, place a piece of foil over to top before covering it with the lid. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.


Remove bay leaves. Puree mixture with a handheld blender or small batches in a blender, being careful due to the heat.


Stir in tortellini, cover and cook on HIGH for 15-20 minutes, or until tortellini is cooked through. Stir in heavy cream. Serve topped with fresh parmesan.