Slow Cooker Tomato Tortellini Soup
Cozy up with this creamy, hearty, and comforting tomato tortellini soup, made effortlessly in the slow cooker! Topped with gooey cheddar cheese and crispy homemade toast bites, it’s the perfect meal for colder days. With rich flavors and cheesy goodness, this soup will quickly become a family favorite.
Why You’ll Love This Recipe
- Comfort Food Classic: The creamy, savory base paired with cheesy tortellini is pure comfort in a bowl.
- Easy to Make: Let your slow cooker do all the work while you relax.
- Versatile: Perfect for weeknight dinners, meal prep, or serving guests.
- Family-Friendly: Loved by kids and adults alike, thanks to its cheesy, hearty flavors.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 1 cup shredded cheddar cheese
- Fresh basil, chopped (for garnish)
For the Toast Bites:
- 1 small baguette, cut into small cubes
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- Salt, to taste
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Ingredients to the Slow Cooker
Transfer the cooked onions and garlic to your slow cooker. Add crushed tomatoes, broth, heavy cream, tomato paste, Italian seasoning, salt, and pepper. Stir everything well.
3. Slow Cook
Set your slow cooker to low for 5-6 hours or high for 3-4 hours. The longer it cooks, the richer the flavors become.
4. Add Tortellini
About 30 minutes before serving, stir in the cheese tortellini. Let it cook until tender and heated through.
5. Stir in the Cheese
Just before serving, add shredded cheddar cheese. Stir until it melts into the soup, creating a creamy, cheesy base.
6. Prepare the Toast Bites
While the tortellini cooks, preheat your oven to 375°F (190°C). Toss the baguette cubes in a bowl with olive oil, garlic powder, and salt. Spread them evenly on a baking sheet and bake for 10-12 minutes until golden and crispy.
7. Serve and Enjoy
Ladle the soup into bowls, garnish with fresh basil, extra cheddar cheese, and a handful of crispy toast bites. Serve warm and enjoy every spoonful!
Tips & Variations
- Make it Spicy: Add a pinch of red pepper flakes for some heat.
- Vegan Option: Use plant-based cream, vegan cheddar, and vegan tortellini.
- Boost the Flavor: Add a splash of balsamic vinegar for a tangy depth.
FAQs
1. Can I use frozen tortellini?
Absolutely! Add it straight from the freezer in the last 30 minutes of cooking.
2. Can I make this soup ahead of time?
Yes, the soup (without tortellini) can be made ahead. Reheat it, then add tortellini before serving.
3. What can I use instead of heavy cream?
You can substitute half-and-half, whole milk, or a dairy-free alternative like coconut milk.
4. Can I freeze leftovers?
It’s best to freeze the soup without tortellini, as the pasta can become mushy when reheated. Add fresh tortellini when ready to serve.
5. What other toppings can I add?
Try crumbled bacon, shredded Parmesan, or even a dollop of sour cream for extra indulgence.
This Slow Cooker Tomato Tortellini Soup is the ultimate comfort food, perfect for cozy nights or anytime you crave something warm, hearty, and satisfying. Try it today!