Tomato Basil Tortellini Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium carrots, chopped
• 5 garlic cloves, minced
• 3 cans (28 ounces each) crushed tomatoes, undrained
• 1 carton (32 ounces) vegetable broth
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1 bay leaf
• 3 packages (9 ounces each) refrigerated cheese tortellini
• 3/4 cup half-and-half cream
• shredded Parmesan cheese
• minced fresh basil

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion and carrots; 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. Stir in tortellini. Cook, covered, on high for 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Top with Parmesan cheese and basil before serving.