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.