Tomato Basil Tortellini Soup

1. 1

   In a large skillet, heat oil over medium-high heat. Add onion and carrot; cook and stir until crisp-tender, 5-6 minutes. Add garlic; cook 1 minute longer. Transfer to a 6- or 7-qt. slow cooker. Add the tomatoes, broth, sugar, basil and bay leaf. Cook, covered, on low until vegetables are tender, 6-7 hours.

2. 2

   Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil.

3. 3

   Before stirring in half & half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally, adding half & half as directed.

* Per serving · 4 servings · Values may vary.