There’s something magical about a slow-cooked meal that fills the house with tantalizing smells and creates a sense of comfort. Slow Cooker Tomato Tortellini Soup with Cheddar & Toast Bites is one of those dishes. This soup combines rich, velvety tomato base, hearty cheese tortellini, and a touch of creamy cheddar that makes each spoonful feel like a warm hug. It’s the perfect recipe for busy weeknights when you want something easy yet satisfying. But this dish isn’t just for casual dinners it’s great for family gatherings, cozy nights in, or serving guests at your next get-together.

Growing up, tomato soup was my ultimate comfort food. I remember enjoying it with a grilled cheese sandwich on cold afternoons after school. This slow cooker version elevates that classic feeling by adding cheesy tortellini and a sprinkle of crunchy toast bites on the side. The best part? You can toss everything in the slow cooker and forget about it, making it a no-fuss meal for busy days. Trust me, once you try it, this soup will become your go-to winter dish.

Ingredients You’ll Need:

For the Soup:
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
For the Toast Bites:
4 slices of bread
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/4 cup shredded Parmesan cheese

Preparation:

Step 1: Create the Base

Start by adding the crushed tomatoes, diced tomatoes (with their juices), vegetable broth, diced onion, minced garlic, dried basil, oregano, and optional red pepper flakes to your slow cooker. Stir everything together to make sure it’s well-mixed. This base will form the delicious, rich foundation of your soup.

Step 2: Cook to Perfection

Cover your slow cooker and set it to cook on low for 6–7 hours or on high for 3–4 hours. The slow cooking process helps the flavors to really develop, making the soup rich and aromatic.

Step 3: Blend It Smooth

After your soup has cooked, use an immersion blender to blend it until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender, blend, and then return it to the slow cooker.

Step 4: Add the Cream and Tortellini

Once your soup has been blended, stir in the heavy cream. This is what gives the soup that silky texture. Now, add the refrigerated cheese tortellini. Cover the slow cooker again, and cook on high for 20–25 minutes or until the tortellini is cooked through and tender.

Step 5: Melt in the Cheddar

When the tortellini is ready, add the shredded cheddar cheese to the soup. Stir until the cheese is fully melted and incorporated into the soup. Taste it and adjust the seasoning with salt and pepper to your liking.

Step 6: Prepare the Toast Bites

While the soup is simmering, preheat your oven to 375°F (190°C). Cut your bread slices into small cubes and toss them in olive oil, garlic powder, and Parmesan cheese. Spread them out on a baking sheet in an even layer. Bake for 8–10 minutes or until the toast bites are golden brown and crispy. These little bites are perfect for dipping into your creamy tomato soup!

Step 7: Serve and Enjoy

Once the soup is ready and your toast bites are golden, it’s time to serve! Ladle the soup into bowls, and garnish with a sprinkle of Parmesan cheese and freshly chopped parsley. Serve with the toast bites on the side for dipping. Enjoy every bite of this warm, cheesy, comforting soup.

Variations:

Protein Addition: For a heartier soup, add shredded chicken, cooked sausage, or even bacon. This adds protein and extra flavor.
Vegetarian Version: Keep the soup vegetarian by using vegetable broth and adding extra vegetables like spinach, zucchini, or carrots.
Spicy Version: If you like a little heat, increase the amount of red pepper flakes or add a dash of hot sauce to the soup.
Dairy-Free: You can make this soup dairy-free by using coconut cream or a dairy-free alternative and replacing the cheese with dairy-free cheese.
Gluten-Free: Use gluten-free tortellini and gluten-free bread for the toast bites to make this soup gluten-friendly.

Cooking Notes:

Consistency Tips: If your soup ends up too thick, simply add a bit more vegetable broth or water until you reach your desired consistency. Remember, the tortellini will absorb some of the liquid, so don’t worry if it seems a little runny at first.
Tortellini Tips: Fresh refrigerated tortellini works best for this soup. If you’re using frozen tortellini, you may need to add a few more minutes of cook time.
Blending the Soup: Be careful when blending the hot soup! If you don’t have an immersion blender, let the soup cool slightly before transferring it to a blender. Blend in batches to avoid splattering.
Toast Bites: If you’re in a rush, you can skip making the toast bites from scratch and use store-bought croutons instead. However, the homemade toast bites add that extra crispy texture and flavor.

Serving Suggestions:

Salads: Pair this soup with a simple green salad like a mixed greens salad with lemon vinaigrette or a Caesar salad to balance the richness of the soup.
Side Dishes: Serve the soup with some extra crispy roasted vegetables or garlic bread if you’re craving even more carbs!

Tips for Success:

Meal Prep Friendly: The soup base can be made the day before and stored in the fridge. On the day you want to serve it, simply add the tortellini and cream to finish it off.
Freezer Friendly: You can freeze the soup (before adding the cream and tortellini). When you’re ready to enjoy it, thaw it overnight in the fridge and add the remaining ingredients. This makes for a quick and easy dinner option.
Leftovers: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. It also reheats well, and you can always add a little extra broth if it thickens too much.

Nutritional Information (Per Serving):

Calories: 410
Protein: 16g
Carbohydrates: 47g
Fat: 18g
- Saturated Fat: 9g
Sodium: 920mg
Fiber: 4g

Details About this Slow Cooker Tomato Tortellini Soup:

Prep Time: 15 minutes
Cook Time: 6–7 hours (slow cooker)
Total Time: 6 hours 15 minutes
Yield: 6 servings

FAQs:

Q: Can I use canned soup instead of tomatoes?

While you could use canned tomato soup as a shortcut, making it from scratch will give you a much richer, fresher flavor. The crushed and diced tomatoes provide more texture and depth than a canned soup.

Q: Can I use frozen tortellini?

Yes, you can use frozen tortellini. Just add a few extra minutes to the cooking time to ensure they cook properly.

Q: How can I make the toast bites extra crispy?

To make your toast bites even crispier, increase the baking time to 12 minutes or broil them for the last 1-2 minutes until golden brown.

Q: Can I make this on the stovetop?

Yes! Instead of using a slow cooker, you can simmer the soup on the stovetop for 1-1.5 hours. After the soup has simmered, blend it, add the tortellini and cream, and cook for an additional 20 minutes until the tortellini is done.

Conclusion:

This Slow Cooker Tomato Tortellini Soup with Cheddar & Toast Bites is a comforting, flavorful meal that’s sure to become a household favorite. With minimal effort and maximum flavor, it’s perfect for busy weeknights or lazy weekends when you want something hearty and satisfying. Whether you’re making it for your family, friends, or just treating yourself, this soup will hit the spot every time.

Give it a try, and let us know how it turned out in the comments below! Don’t forget to share your experience about this Slow Cooker Tomato Tortellini Soup, and feel free to explore more delicious recipes on our site. Enjoy your bowl of comfort! 😊

Slow Cooker Tomato Tortellini Soup

Author: Imili Johnson
Total Time: 6 hours 15 minutes
Yield: 6 1x

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