📖 Instructions

1. Gather your ingredients: You'll need canned crushed tomatoes, vegetable broth (or chicken broth if you prefer), heavy cream, dried tortellini (cheese or spinach-filled work best!), garlic, onion, dried basil, dried oregano, salt, pepper, a pinch of sugar (optional, but it helps balance the acidity of the tomatoes), and some fresh basil for garnish.
2. Prep the veggies: Roughly chop one medium onion and mince two cloves of garlic. Don't worry about making them perfect – they're going into the slow cooker, after all!
3. Combine ingredients in the crockpot: In a 6-quart or larger crockpot, add the crushed tomatoes, vegetable broth, chopped onion, minced garlic, dried basil, dried oregano, salt, pepper, and sugar (if using). Give it a good stir to combine.
4. Cook on low: 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. I usually opt for the low setting when I'm at work.
5. Add tortellini: About 30 minutes before you're ready to serve, stir in the dried tortellini. This ensures they cook through but don't become mushy. Nobody likes mushy tortellini!
6. Stir in the cream: Once the tortellini is tender, gently stir in the heavy cream. This is what gives the soup its creamy, decadent texture. If you want a lighter version, you can substitute half-and-half or even milk, but the soup won't be as rich.
7. Taste and adjust seasoning: Give the soup a taste and adjust the seasoning as needed. You might want to add more salt, pepper, or even a little extra basil or oregano. Don't be afraid to experiment!
8. Garnish and serve: Ladle the soup into bowls and garnish with fresh basil leaves. You can also add a sprinkle of parmesan cheese or a dollop of sour cream if you're feeling fancy. Serve with a side of crusty bread for dipping – because what's soup without bread, right?