Warm up with a bowl of creamy and hearty Slow Cooker Tomato Tortellini Soup topped with sharp cheddar and crispy toast bites. This easy, set-it-and-forget-it soup is perfect for busy days or cozy evenings and combines classic tomato flavors with the rich creaminess of tortellini, sharp cheddar cheese, and savory toast bites.
Why You’ll Love This Recipe
- Effortless Preparation: Just a few ingredients and a slow cooker, and you’re all set.
- Perfect Comfort Food: The creamy tomato base combined with cheese-stuffed tortellini is warm and comforting.
- Versatile and Customizable: Add in extra veggies, spices, or switch up the cheese to make it your own.
Ingredients
- 1 can (28 ounces) of crushed tomatoes
- 4 cups of vegetable or chicken broth
- 1 cup of heavy cream (for a creamy texture)
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- Salt and black pepper to taste
- 1 bag (20 ounces) of fresh or frozen cheese tortellini
- 1 cup of shredded cheddar cheese
- 1 cup of freshly grated Parmesan cheese
- Slices of baguette (for toast bites)
- Olive oil for drizzling
Instructions
- Prepare the Soup Base: In your slow cooker, combine the crushed tomatoes, broth, cream, basil, oregano, salt, and pepper. Stir to mix the flavors together.
- Slow Cook: Set the slow cooker on low heat for 6-8 hours or high heat for 3-4 hours. This allows the flavors to meld together beautifully.
- Add the Tortellini: About 30 minutes before serving, add the tortellini to the slow cooker and stir. Cover and cook until the tortellini is tender.
- Cheese It Up: After the tortellini is cooked, add the shredded cheddar and Parmesan cheeses. Stir until the cheese is melted and fully incorporated into the soup.
- Prepare Toast Bites: While the soup finishes cooking, preheat your oven to 400°F (200°C). Slice the baguette into bite-sized pieces, drizzle with olive oil, and toast in the oven for about 10 minutes or until golden and crispy.
- Serve and Enjoy: Ladle the soup into bowls, top with a sprinkle of additional cheddar cheese, and add the crispy toast bites for dipping.
Tips for the Best Tomato Tortellini Soup
- Use High-Quality Tomatoes: For the best flavor, choose canned tomatoes that are rich and flavorful.
- Heavy Cream Alternatives: If you prefer a lighter soup, substitute the heavy cream with half-and-half or a milk of your choice.
- Cheese Variations: Sharp cheddar adds a nice bite, but feel free to experiment with mozzarella, Gruyère, or even Gouda for a unique twist.
Nutritional Information (per serving)
- Calories: 350-400
- Protein: 15g
- Fat: 18g
- Carbohydrates: 35g
Serving Suggestions
Pair this delicious tomato tortellini soup with a fresh green salad or garlic bread for a more complete meal. Add a dash of crushed red pepper if you prefer a touch of spice.
Wrap Up
This Slow Cooker Tomato Tortellini Soup with Cheddar and Toast Bites is the perfect comfort food that combines creamy textures with rich, cheesy flavors. It’s easy, delicious, and sure to be a family favorite. Whether you’re cooking for a cozy night in or feeding a crowd, this soup is bound to impress.
Serving and Storage Tips
Serving Tips:
- Add Garnishes: Top each bowl with extra shredded cheddar, a sprinkle of fresh basil or parsley, and a drizzle of olive oil for an elegant touch.
- Serve with Crusty Bread: Pair the soup with a loaf of crusty bread, garlic bread, or even cheese-stuffed breadsticks to enhance the cheesy flavor.
- Try a Side Salad: A simple side salad with a light vinaigrette can be a refreshing contrast to the rich, creamy soup.
Storage Tips:
- Refrigerate Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen over time, making it just as delicious the next day!
- Freeze for Later: This soup can be frozen for up to 2 months, but it’s best to leave out the tortellini and cheese until reheating, as they may become mushy in the freezer. Freeze the base, then add fresh tortellini and cheese when you reheat it.
- Reheat Gently: For best results, reheat on the stovetop over low heat, stirring frequently to maintain the creamy texture. If reheating in the microwave, heat in short intervals, stirring in between.
Enjoy the convenience of this make-ahead meal and savor a cozy bowl whenever you need a quick, satisfying dish!
1. Can I use a different type of pasta instead of tortellini?
Yes! While cheese tortellini adds a creamy and cheesy texture, you can substitute it with ravioli, gnocchi, or any other stuffed pasta. If you prefer plain pasta, smaller shapes like rotini or small shells work well, but you may want to add extra cheese to maintain the rich flavor.
2. How can I make this soup healthier?
For a lighter version, replace the heavy cream with milk or a dairy-free alternative like coconut or almond milk. You can also use reduced-fat cheese or cut back on the amount of cheese added. Adding extra vegetables, like spinach or diced bell peppers, also boosts the nutrition without compromising taste.
3. Can I make this soup on the stovetop instead of a slow cooker?
Yes, you can make this soup on the stovetop. Combine the ingredients in a large pot and simmer on low for 30-40 minutes. Add the tortellini and cook for an additional 10-15 minutes or until tender. Stir in the cheeses, let them melt, and serve.
4. Will the soup thicken as it sits?
Yes, the soup may thicken as it cools due to the starch in the tortellini and cheese. When reheating, you can add a bit of extra broth or milk to reach your desired consistency without diluting the flavor.
Slow Cooker Tomato Tortellini Soup with Cheddar and Toast Bites
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This comforting Slow Cooker Tomato Tortellini Soup combines rich tomato flavors with tender cheese-filled tortellini, all topped with melted cheddar cheese and accompanied by crispy toast bites. It’s an easy, hearty meal perfect for any day of the week.
Ingredients
For the Soup:
1 pound (450g) Italian sausage, casings removed
1 medium onion, diced
3 cloves garlic, minced
4 cups (960ml) low-sodium chicken broth
1 can (28 ounces) diced tomatoes, undrained
2 cans (10.75 ounces each) condensed tomato soup
2 teaspoons Italian seasoning
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 package (20 ounces) refrigerated cheese tortellini
1 cup (240ml) heavy cream
2 cups (200g) shredded cheddar cheese
For the Toast Bites:
4 slices of crusty bread (e.g., French baguette)
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
Instructions
Brown the Sausage:
In a skillet over medium heat, cook the Italian sausage until browned and no longer pink, breaking it into crumbles as it cooks.
Transfer the cooked sausage to the slow cooker.
Sauté Aromatics:
In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional minute.
Transfer the onion and garlic to the slow cooker.
Assemble the Soup:
To the slow cooker, add the chicken broth, diced tomatoes (with their juice), condensed tomato soup, Italian seasoning, dried basil, crushed red pepper flakes (if using), salt, and black pepper.
Stir to combine.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Add Tortellini and Cream:
About 30 minutes before serving, stir in the cheese tortellini and heavy cream.
Cover and cook on high until the tortellini are tender, approximately 20-30 minutes.
Prepare Toast Bites:
Preheat the oven to 375°F (190°C).
Cut the bread slices into bite-sized cubes and place them on a baking sheet.
In a small bowl, combine the melted butter, garlic powder, and dried parsley.
Drizzle the butter mixture over the bread cubes, tossing to coat evenly.
Bake for 10-12 minutes, or until golden and crispy.
Serve:
Ladle the soup into bowls and sprinkle each serving with shredded cheddar cheese.
Serve with the toast bites on the side or sprinkled on top.
Notes
For a vegetarian version, omit the sausage and use vegetable broth.
Adjust the amount of crushed red pepper flakes to suit your preferred level of spiciness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.