To the bowl of a 5-6 quart slow cooker add onion, garlic, tomatoes, tomato sauce, chicken broth, seasonings and bay leaves. Cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, remove and discard bay leaves. Use an immersion blender to puree soup. Alternatively, soup may be carefully pureed in a blender in batches. Stir heavy cream into pureed soup. Add refrigerated cheese tortellini to soup, stir gently and return cover. Continue cooking for an additional 20-30 minutes.
Divide between bowls. Serve with freshly grated parmesan cheese.
Notes
Recipe serves roughly 6-8.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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