Tomato Basil Tortellini Soup

Tomato Basil Tortellini Soup 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 and minced fresh basil In a large skillet, heat oil over medium-high heat. Add onion and carrot; 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. Stir in tortellini. Cook, covered, on high 15 minutes. Reduce heat to low; stir in cream until heated through. Discard bay leaf. Serve with Parmesan cheese and basil. Freeze option: Before stirring in half & half, cool soup and freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally, adding half & half as directed.