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Slow Cooker Tomato Tortellini Soup with Cheddar Toast Bites

Preview of Slow Cooker Tomato Tortellini Soup with Cheddar Toast Bites

Ingredients

  • 128 oz can crushed tomatoes - The foundation of your soup, providing a thick and rich base.
  • 115 oz can diced tomatoes - Adds texture and enhances the overall tomato flavor of the soup.
  • 4 cupsvegetable or chicken broth - Imparts a savory depth to the soup. Use vegetable broth for a fully vegetarian option.
  • 1diced onion - Brings sweetness and complexity to the flavor profile.
  • 2minced garlic cloves - Adds aromatic essence and is known for its numerous health benefits.
  • 1 tspdried basil - A quintessential herb for Italian dishes that complements the tomatoes beautifully.
  • 1/2 tspdried oregano - Offers a warm (earthy flavor to round out the soup.)
  • 1/2 tspsalt - Essential for enhancing all the flavors of the ingredients.
  • 1/4 tspblack pepper - Adds a gentle kick and mild heat.
  • 1 cupfrozen cheese tortellini - The heart of the dish (providing texture and a cheesy flavor.)
  • 1 cupheavy cream - Makes the soup rich (creamy, and utterly indulgent.)
  • 4 slicesof your favorite bread - A base for your crunchy (cheesy delight.)
  • 2 tbspsoftened butter - Helps achieve a golden (crispy texture on the bread.)
  • 1 cupshredded cheddar cheese - A melty topping that elevates the toast bites and pairs harmoniously with the soup.

Instructions

  1. 1

    Soup Base: In your slow cooker, combine 1 (28 oz) can crushed tomatoes, 1 (15 oz) can diced tomatoes, 4 cups vegetable or chicken broth, 1 diced onion, 2 minced garlic cloves, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir these ingredients well to incorporate all the flavors.

  2. 2

    Slow Cook: Cover the slow cooker and cook the mixture on low for 6-7 hours or on high for 3-4 hours. This slow cooking time allows the flavors to meld beautifully.

  3. 3

    Blend: After the cooking time has elapsed, blend the soup to your desired consistency. You can use an immersion blender for convenience or transfer it to a standard blender. A smoother consistency will yield a creamier soup, while leaving some chunks will provide a rustic feel.

  4. 4

    Add Tortellini & Cream: Stir in 1 cup frozen cheese tortellini and 1 cup heavy cream. Cover and cook on high for an additional 20-30 minutes, until the tortellini is tender and the soup is velvety.

  5. 5

    Cheddar Toast Bites: While the soup finishes cooking, preheat your broiler. Butter one side of each 4 slices of your favorite bread and place them on a baking sheet. Top the unbuttered side with 1 cup shredded cheddar cheese. Broil for 2-3 minutes or until the cheese is bubbly and golden brown.

  6. 6

    Serve: Serve the warm soup hot, accompanied by crispy Cheddar Toast Bites for dipping or savoring alongside!