Tomato soup with tortellini

Ingredients for 8 servings:

• 3 m.-large carrot(s)
• 1 large onion(s)
• 2 tbsp olive oil
• 2 cloves garlic
• 3 cans of tomatoes, 800 g each
• 1 liter vegetable broth
• some basil, fresh
• 2 bay leaves
• 1 tbsp sugar
• e.g. salt and pepper
• 500g tortellini
• 175 g cream
• e.g. Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

very easy with or without a slow cooker

Heat the olive oil in a large pot over medium heat. Sauté the chopped carrots and onions for 3-4 minutes. Add the garlic and sauté for another minute. Add the tomatoes, vegetable stock, basil, bay leaves, and sugar. Bring everything to a boil, then reduce the heat to low. Simmer for 25-30 minutes. Remove the bay leaves and puree the soup with an immersion blender. Add the tortellini and bring the soup back to a boil. Then reduce the heat and simmer for another 10 minutes. Now add the cream. Serve the soup with a little grated Parmesan cheese and a sprinkling of fresh basil. The soup can also be easily prepared in the slow cooker. To do this, add the sautéed carrots and onions to the slow cooker with the remaining ingredients and cook on “Low” for 6-7 hours. Then remove the bay leaves and puree the soup. Add the tortellini and cook the soup on high for another 15 minutes.