Slow Cooker Tomato Tortellini Soup with Cheddar Toast Bites
This comforting slow cooker tomato tortellini soup is packed with flavor and easy to prepare. Paired with cheesy toast bites, it's the perfect meal for chilly days.
Equipment
- 1 slow cooker
- 1 ladle
- 1 cutting board
- 1 baking sheet
- 1 oven
Ingredients
- 56 ounces crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 9 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
- 1 cup shredded cheddar cheese For topping the soup.
- 6 slices bread For toast.
- 2 tablespoons butter, softened For spreading on bread.
Instructions
- In the slow cooker, combine the crushed tomatoes, vegetable or chicken broth, diced onion, minced garlic, Italian seasoning, sugar, salt, and black pepper.
- Cover and cook on low for 4 hours.
- After 4 hours, stir in the cheese tortellini and spinach. Cover and cook on low for an additional 30 minutes until tortellini is cooked and spinach is wilted.
- While the soup is cooking, preheat the oven to 375°F (190°C) for the cheddar toast bites.
- Spread the softened butter on one side of each slice of bread. Place the slices on a baking sheet butter-side up.
- Sprinkle shredded cheddar cheese generously on top of each slice of bread.
- Bake in the preheated oven for about 10-12 minutes, or until the cheese is bubbly and the bread is toasted.
- Serve the soup hot in bowls, garnished with any remaining shredded cheese if desired, and enjoy with the cheddar toast bites.
Notes
Feel free to add other vegetables like carrots or celery to enhance the soup.
You can use frozen tortellini if you prefer; just add to the slow cooker during the last 30 minutes.
The cheddar toast bites can also be made with other cheese varieties like mozzarella or pepper jack for a different flavor profile.