Slow Cooker Creamy Tomato Tortellini Soup with Cheddar & Garlic Toast Bites

Instructions

step 1 Heat olive oil in a skillet over medium heat and sauté the chopped onion until softened, about 3–4 minutes. /n
step 2 Add minced garlic and cook for another minute until fragrant. /n
step 3 Transfer the onion and garlic mixture to the slow cooker. /n
step 4 Add crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine. /n
step 5 Cover and cook on low for 4–5 hours or high for 2–3 hours. /n
step 6 Stir in cream cheese until fully melted and incorporated. /n
step 7 Pour in heavy cream and mix until the soup is smooth and creamy. /n
step 8 Add tortellini to the slow cooker and cook on high for 20–30 minutes until tender. /n
step 9 Meanwhile, prepare garlic toast bites by brushing bread slices with melted butter and sprinkling with garlic powder, then toast until golden. /n
step 10 Ladle soup into bowls, top with cheddar and Parmesan cheese, and garnish with parsley. Serve with garlic toast bites.

Storage and Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens, add a splash of broth or cream to reach the desired consistency. Garlic toast is best enjoyed fresh but can be reheated in the oven for a few minutes to crisp up again.