Slow Cooker Tomato Tortellini Soup
Ingredients
- For the Soup
- 1 can crushed tomatoes
28-ounce
- 1 can diced tomatoes
undrained, 14-ounce
- 4 cups vegetable broth
or chicken broth
- 1 medium onion
diced
- 2 cloves garlic
minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
optional
- 1/2 cup heavy cream
- 1 package refrigerated cheese tortellini
9-ounce
- 1 cup shredded cheddar cheese
- to tasteSalt and pepper
- For the Toast Bites
- 4 slices of bread
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 cup shredded Parmesan cheese
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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!
- 7
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.
Slow Cooker Tomato Tortellini Soup
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a comforting, cheesy bowl of soup but short on time? This Slow Cooker Tomato Tortellini Soup delivers rich flavors with minimal effort, perfect for a cozy weeknight meal.
This recipe is a weeknight hero, letting your slow cooker do all the heavy lifting to meld the rich tomato base and aromatic spices. The addition of tender tortellini and creamy cheddar at the end ensures a fresh, indulgent finish that feels gourmet without the fuss.
Prepare for a deeply satisfying soup, bursting with the sweet tang of crushed and diced tomatoes, balanced by savory vegetable broth and a hint of warming red pepper flakes. Each spoonful offers tender cheese tortellini swimming in a creamy, flavorful broth, beautifully complemented by the sharp, melty cheddar. Don't forget the crispy, garlic-Parmesan toast bites for that perfect textural contrast and extra cheesy goodness.
Feel free to swap vegetable broth for chicken broth if you prefer. For a milder flavor, simply omit the red pepper flakes. You can also experiment with different types of bread for the toast bites or even a different hard cheese instead of Parmesan for variety.
This hearty soup makes a fantastic family dinner on a chilly evening or a comforting lunch that warms you from the inside out. Serve it with a simple side salad for a complete, satisfying meal.