2 Tbsp olive oil
1 3/4 cup diced or matchstick carrots
1 3/4 cup diced yellow onion (1 large)
5 cloves garlic, minced
3 (28 oz) cans whole Roma tomatoes
1 (32 oz) carton vegetable broth
2 tablespoons chopped fresh basil, plus more for garnish
2 bay leaves
1 Tbsp granulated sugar
Salt and freshly ground black pepper, to taste
20 oz refrigerated/frozen three cheese tortellini
3/4 cup plain greek yogurt
Parmesan, shredded, for serving
Heat olive oil in a large skillet over medium-high heat. Add carrots and onion and saute 3 – 4 minutes, add garlic and saute 1 minute longer. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 – 7 hours or HIGH 3 – 3 1/2 hours.
Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender). If your kids are picky about texture (they don’t want to taste small bits of vegetables) spend a few extra minutes blending this smooth. It won’t get velvety smooth, but you can get it close. Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through). Reduce heat to warm, stir in greek yogurt. Serve topped with parmesan cheese and fresh basil.