Step 1

Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 - 4 minutes, add garlic and saute 1 minute longer.

Step 2

Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.

Step 3

Remove bay leaves then puree mixture well in small batches in a blender (only fill blender 2/3 full and cover removable insert with a kitchen towel) or us an emulsion blender*.

Step 4

Stir in tortellini, cover and cook on HIGH heat 15 - 20 minutes longer (or until heated through).

Step 5

Reduce heat to warm, stir in heavy cream. Serve topped with parmesan cheese and fresh basil.

Step 6

Recipe Source: Cooking Classy