Slow Cooker Tomato Tortellini Soup

Start by adding the crushed tomatoes, diced tomatoes (with their juices), vegetable broth, diced onion, minced garlic, dried basil, oregano, and optional red pepper flakes to your slow cooker. Stir everything together to make sure it’s well-mixed. This base will form the delicious, rich foundation of your soup.

Cover your slow cooker and set it to cook on low for 6–7 hours or on high for 3–4 hours. The slow cooking process helps the flavors to really develop, making the soup rich and aromatic.

After your soup has cooked, use an immersion blender to blend it until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender, blend, and then return it to the slow cooker.

Once your soup has been blended, stir in the heavy cream. This is what gives the soup that silky texture. Now, add the refrigerated cheese tortellini. Cover the slow cooker again, and cook on high for 20–25 minutes or until the tortellini is cooked through and tender.

When the tortellini is ready, add the shredded cheddar cheese to the soup. Stir until the cheese is fully melted and incorporated into the soup. Taste it and adjust the seasoning with salt and pepper to your liking.

While the soup is simmering, preheat your oven to 375°F (190°C). Cut your bread slices into small cubes and toss them in olive oil, garlic powder, and Parmesan cheese. Spread them out on a baking sheet in an even layer. Bake for 8–10 minutes or until the toast bites are golden brown and crispy. These little bites are perfect for dipping into your creamy tomato soup!

Once the soup is ready and your toast bites are golden, it’s time to serve! Ladle the soup into bowls, and garnish with a sprinkle of Parmesan cheese and freshly chopped parsley. Serve with the toast bites on the side for dipping. Enjoy every bite of this warm, cheesy, comforting soup.