Ingredients
2 tablespoons olive oil1 medium onion, chopped3 medium carrots, chopped5 garlic cloves, minced3 cans (28 ounces each) crushed tomatoes, undrained1 carton (32 ounces) vegetable broth1 tablespoon sugar1 teaspoon dried basil1 bay leaf3 packages (9 ounces each) refrigerated cheese tortellini3/4 cup half-and-half cream Shredded Parmesan cheese and minced fresh basil
Preparation
In a large skillet, heat oil over medium-high heat. Add onion and carrots; 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 topped with Parmesan cheese and basil.
