Description
Cozy up with Slow Cooker Tomato Tortellini Soup! Creamy, hearty, & paired with crispy cheddar toast bites for the ultimate comfort meal.
Ingredients
Scale
- 1 (28 oz) can crushed tomatoes – The foundation of your soup, providing a thick and rich base.
- 1 (15 oz) can diced tomatoes – Adds texture and enhances the overall tomato flavor of the soup.
- 4 cups vegetable or chicken broth – Imparts a savory depth to the soup. Use vegetable broth for a fully vegetarian option.
- 1 diced onion – Brings sweetness and complexity to the flavor profile.
- 2 minced garlic cloves – Adds aromatic essence and is known for its numerous health benefits.
- 1 tsp dried basil – A quintessential herb for Italian dishes that complements the tomatoes beautifully.
- 1/2 tsp dried oregano – Offers a warm, earthy flavor to round out the soup.
- 1/2 tsp salt – Essential for enhancing all the flavors of the ingredients.
- 1/4 tsp black pepper – Adds a gentle kick and mild heat.
- 1 cup frozen cheese tortellini – The heart of the dish, providing texture and a cheesy flavor.
- 1 cup heavy cream – Makes the soup rich, creamy, and utterly indulgent.
For the Cheddar Toast Bites, gather these ingredients:
- 4 slices of your favorite bread – A base for your crunchy, cheesy delight.
- 2 tbsp softened butter – Helps achieve a golden, crispy texture on the bread.
- 1 cup shredded cheddar cheese – A melty topping that elevates the toast bites and pairs harmoniously with the soup.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the warm soup hot, accompanied by crispy Cheddar Toast Bites for dipping or savoring alongside!