Step 1

Prepare the Ingredients: In a slow cooker, combine the crushed tomatoes, vegetable broth, diced carrots, diced celery, diced onion, minced garlic, Italian herbs, salt, and black pepper.

Step 2

Cook the Soup: Cover the slow cooker and cook on low for 4 hours or high for 2 hours until the vegetables are tender.

Step 3

Add the Tortellini: About 15 minutes before serving, add the refrigerated tortellini to the slow cooker. Stir gently to combine.

Step 4

Stir in the Cream: Once the tortellini is cooked through, stir in the heavy cream until well blended. Allow the soup to heat for an additional 5-10 minutes.

Step 5

Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve with grated Parmesan cheese on the side.

Step 6

Enjoy: Enjoy your Slow Cooker Tomato Tortellini Soup warm with crusty bread or a side salad!