Slow Cooker Creamy Tortellini Soup

1. Prepare the Slow Cooker:
   • In your slow cooker, combine the diced tomatoes, chicken broth, carrots, celery, onion, garlic, basil, oregano, and red pepper flakes (if using). Stir everything together to combine.
2. Cook the Soup:
   • Cover and cook on low for 4-6 hours, or on high for 2-3 hours, until the vegetables are tender.
3. Add the Tortellini:
   • Once the vegetables are tender, add the frozen cheese tortellini to the slow cooker. Stir gently to combine.
   • Cover and cook for an additional 20-30 minutes on low, or until the tortellini is heated through and tender.
4. Add the Cream and Cheese:
   • Stir in the heavy cream and Parmesan cheese until well combined and creamy. Taste and adjust seasoning with salt and pepper as needed.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or basil and additional grated Parmesan cheese, if desired.
6. Enjoy:
   • Serve your creamy tortellini soup with a slice of crusty bread for dipping, and enjoy a warm, comforting meal!

Tips:

• Make It Even Heartier: You can add cooked chicken, sausage, or even spinach for extra protein and flavor.
• Cheese: Feel free to use any type of cheese tortellini you like, such as spinach or mushroom-filled tortellini, for different flavors.
• Lighter Version: For a lighter version, swap out the heavy cream for half-and-half or even whole milk. You can also use a reduced-fat or non-dairy cream alternative.
• Freezing: If you want to freeze leftovers, note that tortellini can absorb liquid and become a bit mushy when reheated. To preserve texture, you may want to freeze the soup without the tortellini and add fresh tortellini when reheating.

This Slow Cooker Creamy Tortellini Soup is the ultimate comfort food—creamy, hearty, and full of flavor, with minimal effort required. Perfect for busy days when you want something easy and delicious!