Title: Slow Cooker Creamy Tortellini Soup – A Hearty and Delicious Comfort Food

1. Sauté the vegetables:
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onions become translucent. This step is optional but adds extra flavor to the soup.

2. Add to the slow cooker:
   Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes, vegetable or chicken broth, basil, oregano, salt, and pepper. Stir everything together to combine.

3. Cook the soup:
   Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender and the flavors have melded together.

4. Add the tortellini:
   About 30 minutes before serving, add the tortellini to the slow cooker. Stir to combine, and continue cooking on high for the remaining time. If using frozen tortellini, you may need to cook for a bit longer (around 40 minutes).

5. Add the cream and Parmesan:
   Once the tortellini is cooked and tender, stir in the heavy cream and Parmesan cheese (if using). Mix until the soup is creamy and smooth. Taste and adjust seasoning if needed.

6. Serve:
   Ladle the soup into bowls and garnish with fresh parsley or extra Parmesan, if desired. Serve hot and enjoy!

Serving and Storage Tips:

• Serve warm: This soup is best enjoyed fresh and warm. Pair it with some crusty bread or a side salad for a complete meal.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken slightly as it cools, so you can add a bit more broth or cream when reheating if necessary.

Variants:

1. Vegetarian Version: Make the soup entirely vegetarian by using vegetable broth and skipping the Parmesan cheese or using a plant-based alternative.
2. Add Greens: Add fresh spinach, kale, or Swiss chard for extra nutrients. Stir in the greens during the last 30 minutes of cooking.
3. Spicy Version: For a little kick, add red pepper flakes or diced jalapeños to the soup.

FAQ:

1. Can I use frozen tortellini?
Yes! Frozen tortellini works just as well as fresh. Just add it in during the last 30 minutes of cooking, and it will cook through perfectly.

2. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. The flavors tend to improve after sitting for a day or two. Just store the soup in an airtight container in the refrigerator.

3. Can I make this soup without cream?
Yes, you can skip the heavy cream for a lighter version of the soup. You can substitute it with milk or even skip the cream entirely for a more broth-based soup.