📖 Instructions

1. Get started by gathering all your ingredients. It's always a good idea to have everything prepped and ready to go before you start cooking. Trust me, it makes the whole process much smoother!
2. Grab your trusty crockpot (or slow cooker, if you prefer that term). Make sure it's clean and ready to work its magic. No one wants a soup with mysterious bits floating around!
3. Pour the crushed tomatoes and tomato sauce into the crockpot. I like to use a good quality brand for the best flavor, but hey, use whatever you have on hand.
4. Add the vegetable broth (or chicken broth, if you prefer). This will form the base of your soup, so make sure it’s flavorful. Seriously, have you tried making your own broth before? Game-changing!
5. Stir in the dried oregano, dried basil, garlic powder, onion powder, sugar, salt, and black pepper. Give it a good mix to make sure everything is evenly distributed. And don’t skimp on the seasoning!
6. Add the cream cheese to the crockpot. Now, here's the trick: make sure the cream cheese is softened for easier melting. Cut it into cubes to help it melt evenly. Don’t skip this step, it's what makes the soup super creamy
7. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together, creating a symphony of deliciousness. Seriously, low and slow is where it’s at.
8. About 30 minutes before serving, stir in the frozen cheese tortellini. Give it a good stir to make sure the tortellini is submerged in the soup. This allows it to cook evenly and absorb all those wonderful flavors. Don’t add the tortellini too early, or they’ll become mushy. Nobody likes mushy tortellini.
9. If you want an extra creamy soup, stir in the heavy cream (or half-and-half) during the last 15 minutes of cooking. This step is totally optional, but it adds a luxurious touch. Plus, who doesn’t love a little extra creaminess?
10. Once the tortellini is tender and the soup is heated through, it's ready to serve! Ladle it into bowls and garnish with fresh basil, grated Parmesan cheese, or a dollop of sour cream. Or all three, if you’re feeling fancy. Serve immediately and enjoy the warm, comforting goodness. Tell me what did you serve it with?
11. Don't forget to let the soup cool completely before storing leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, make sure to heat it gently over low heat to prevent the cream from separating. It’s the little things that make a difference.