SLOW COOKER TOMATO TORTELLINI SOUP WITH CHEDDAR AND TOAST BITES

Name: SLOW COOKER TOMATO TORTELLINI SOUP WITH CHEDDAR AND TOAST BITES
Prep time: 15 min
Cook time: 4 h
Yield: 8 people
Ingredients: 1 tablespoon olive oil; 1 onion; 2 cloves garlic; 1 28 ounce can crushed tomatoes; 1 15 ounce can tomato sauce; 4 cups vegetable broth; 1 9 ounce package refrigerated tortellini (cheese, meat, or spinach filled); 1 cup shredded cheddar cheese; ½ cup heavy cream; 1 teaspoon dried Italian herbs; salt and pepper to taste; 4 lices bread; 2 tablespoons olive oil; 1 teaspoon dried Italian herbs

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Prep Time
15 mins
Cook Time
4 hrs
Servings
8 people
Calories
400 kcal
Course
Main Course
Cuisine
Italian-American Fussion

SLOW COOKER TOMATO TORTELLINI SOUP WITH CHEDDAR AND TOAST BITES

Iris Warren

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This Slow Cooker Tomato Tortellini Soup with Cheddar and Toast Bites is a comforting and flavorful meal perfect for a chilly evening. It's easy to prepare, thanks to the slow cooker, and features tender tortellini, a rich tomato broth, and plenty of cheddar cheese.

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Ingredients

Servings

1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
1 28 ounce can crushed tomatoes
1 15 ounce can tomato sauce
4 cups vegetable broth or chicken broth
1 9 ounce package refrigerated tortellini (cheese, meat, or spinach filled)
1 cup shredded cheddar cheese plus more for topping
½ cup heavy cream optional, for extra creaminess
1 teaspoon dried Italian herbs or a mix of oregano, basil, and thyme
salt and pepper to taste

Toast Bites:

4 lices bread cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon dried Italian herbs

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Instructions

Sauté onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.
Combine ingredients in slow cooker: Transfer the onion and garlic to a 6-quart slow cooker. Add the crushed tomatoes, tomato sauce, vegetable broth (or chicken broth), Italian herbs, salt, and pepper. Stir well to combine.
Cook: Cover and cook on low for 4-6 hours.
Add tortellini and cheese: Stir in the tortellini and shredded cheddar cheese. Cook for another 30 minutes, or until the tortellini is tender and the cheese is melted and smooth. If using heavy cream, stir it in now.
Prepare toast bites: While the soup is cooking in the last 30 minutes, prepare the toast bites. Preheat oven to 400°F (200°C). In a bowl, toss the bread cubes with olive oil and Italian herbs. Spread them in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown and crispy.
Serve: Serve the soup hot, topped with extra shredded cheddar cheese and the crispy toast bites.

Notes

Variations:
Tortellini: You can use any type of refrigerated tortellini that you like. Cheese-filled tortellini is a classic choice, but you can also use meat-filled or spinach-filled tortellini.
Cheese: Cheddar cheese is a classic choice, but you can use other cheeses that melt well, such as mozzarella or Monterey Jack.
Broth: Vegetable broth is recommended for a vegetarian soup, but chicken broth can also be used.
Toast Bites: You can use any type of bread for the toast bites. French bread or sourdough bread are good choices.
Spinach and Mushroom Tortellini Soup: Add spinach and sliced mushrooms to the soup along with the tortellini.
Sausage Tortellini Soup: Add cooked Italian sausage to the soup.
Spicy Tortellini Soup: Add a pinch of red pepper flakes or some chopped jalapeños to the soup for a little heat.
Creamy Tomato Soup: Add more heavy cream to the soup for a richer and creamier texture.
Roasted Vegetable Soup: Roast other vegetables, such as carrots, celery, or bell peppers, and add them to the soup.