Best 5 Slow Cooker Tomato Rotini Soup Recipes

SLOW COOKER CREAMY TOMATO SOUP

Steps:

• Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
• Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
• Puree the soup using an immersion blender.
• Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

SLOW-COOKER ROASTED TOMATO BASIL SOUP RECIPE BY TASTY

Steps:

• Preheat the oven to 425ºF (220ºC).
• Trim the stems and cores from the tomatoes, then roughly chop. Remove the seeds and ribs from the bell pepper and slice. Peel and quarter the onion. Smash and peel the garlic cloves. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.
• Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.
• Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.
• Cover and cook on high for 2 hours.
• Using an immersion blender or a standing blender, puree the soup until creamy.
• Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.
• Ladle the warm soup into bowls and garnish with more basil.
• Enjoy!

TOMATO ROTINI SOUP

Steps:

• Add all ingredients except for pasta and cheese to a slow-cooker.
• Cover and cook on LOW for 8-9 hours.
• Add in pasta; stir.
• Increase setting to HIGH; cover and cook 15-20 minutes or until pasta is tender; season with more salt/pepper if desired.
• Ladle into individual bowls; sprinkle with parmesan cheese.

VEGETABLE TOMATO ROTINI SOUP

Steps:

• Stovetop method: In a heavy bottomed pot or dutch oven, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
• Add the remaining ingredients and seasonings to the pot, reserving the pasta to add at the end of cooking. Bring to a boil.
• Cover and reduce the heat to low. Simmer for 30 minutes.
• Uncover, adjust the seasonings if needed, and add the pasta.
• Replace the lid and continue to cook for an additional 15 minutes or until the pasta is al dente.
• Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.
• Slow Cooker method: In a skillet over medium-high heat, cook the carrot, onion and celery in a couple of drizzles of olive oil. Season with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables are beginning to soften and brown. Add the garlic and saute for another minute.
• Add the cooked vegetables to the slow cooker with the remaining ingredients and seasonings, reserving the pasta to add at the end of cooking. Stir well.
• Cover and cook on low for 6-8 hours.
• Uncover, increase the slow cooker to the high setting and add the pasta.
• Replace the lid and simmer on high for an additional 20 minutes or until the pasta is al dente. [tip: If using cooked pasta, cook until the pasta is heated through]
• Serve with a sprinkle of Parmesan cheese and chopped fresh basil, if desired.

SLOW COOKER CHICKEN TORTELLINI TOMATO SOUP

Steps:

• In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.
• Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup.
• Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.