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

Instructions

Step 1: Heat olive oil in a skillet over medium heat, add diced onion, and sauté until softened, about 3–4 minutes./n
Step 2: Stir in minced garlic and cook for 30 seconds until fragrant, then transfer the mixture to the slow cooker./n
Step 3: Add diced tomatoes, tomato sauce, chicken broth, dried basil, oregano, thyme, salt, black pepper, and crushed red pepper flakes to the slow cooker and stir well./n
Step 4: Cover and cook on low for 4–6 hours or on high for 2–3 hours to allow the flavors to develop./n
Step 5: About 30 minutes before serving, stir in the refrigerated cheese tortellini and cook until tender./n
Step 6: Stir in the heavy cream and 1 cup of shredded cheddar cheese until melted and smooth./n
Step 7: For the garlic toast bites, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper./n
Step 8: Slice the French bread into bite-sized pieces, mix melted butter with garlic powder and dried parsley, then brush over the bread pieces./n
Step 9: Bake for 8–10 minutes until golden and crisp./n
Step 10: Ladle the soup into bowls, top with remaining cheddar cheese and chopped fresh parsley, and serve with garlic toast bites on the side.

Storage and Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Keep garlic toast bites in a separate airtight container at room temperature for up to 2 days. Reheat the soup gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or cream if needed to adjust consistency. For longer storage, freeze the soup without the tortellini for up to 2 months and add freshly cooked tortellini when reheating for best texture.