Slow Cooker Tomato Tortellini Soup with Cheddar & Toast Bites

 

Ingredients:

1 (28-ounce) can crushed tomatoes

1 (14-ounce) can diced tomatoes, undrained

4 cups vegetable broth (or chicken broth)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

1/2 cup heavy cream

1 (9-ounce) package refrigerated cheese tortellini

1 cup shredded cheddar cheese

Salt and pepper, to taste

4 slices of bread (for toast bites)

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/4 cup shredded Parmesan cheese (for garnish)

Directions:

Prepare the soup base: In a slow cooker, combine the

crushed tomatoes, diced tomatoes, vegetable broth,

onion, garlic, basil, oregano, and red pepper flakes (if

using). Stir to combine.

Cook the soup: Cover the slow cooker and cook on low

for 4 hours or high for 2 hours, until the flavors meld

together.

Make the toast bites: While the soup is cooking, preheat

your oven to 375°F (190°C). Lay the bread slices on a

baking sheet. Drizzle with olive oil and sprinkle with

garlic powder. Toast in the oven for about 10 minutes, or

until crispy and golden. Once toasted, cut the bread into

bite-sized pieces.

Add the tortellini and cream: After the soup has cooked,

stir in the heavy cream and tortellini. Continue cooking

on high for another 20-30 minutes, or until the tortellini is

tender and cooked through.

Finish and serve: Once the tortellini is cooked, season the

soup with salt and pepper to taste. Ladle the soup into

bowls, top with shredded cheddar cheese, and garnish

with Parmesan cheese. Serve with the homemade toast

bites on the side.

Prep Time: 10 minutes

Cook Time: 4 hours (slow cooker)

Total Time: 4 hours 10 minutes

Servings: 6-8