This Slow Cooker Tomato Tortellini Soup is rich, comforting, and incredibly easy to make. Tender cheese tortellini simmer in a savory tomato broth and are finished with melty cheddar and crispy toast bites—perfect for cozy dinners.
Ingredients (Serves 6)
Soup
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1 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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1 can (28 oz) crushed tomatoes
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4 cups vegetable or chicken broth
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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1 package (20 oz) cheese tortellini (refrigerated or frozen)
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1 cup shredded cheddar cheese
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½ cup heavy cream or half-and-half (optional for creaminess)
Toast Bites
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2 slices bread, cubed
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1 tbsp butter or olive oil
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¼ tsp garlic powder
Instructions
Sauté Aromatics
In a skillet heat olive oil and cook onion for 3–4 minutes until soft.
Add garlic and cook 30 seconds.
Add to Slow Cooker
Transfer onion mixture to the slow cooker. Add:
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crushed tomatoes
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broth
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Italian seasoning
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salt and pepper
Stir to combine.
Cook
Cover and cook:
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Low: 4–5 hours
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High: 2–3 hours
Add Tortellini
Stir in tortellini during the last 20–30 minutes of cooking.
Make it Creamy
Stir in cheddar cheese and cream until melted and smooth.
Prepare Toast Bites
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Toss bread cubes with butter and garlic powder.
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Toast in a skillet or oven at 375°F (190°C) for 8–10 minutes until crispy.
Serve
Ladle soup into bowls and top with cheddar and crunchy toast bites.
Optional Add-Ins
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Fresh spinach or kale
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Cooked sausage or shredded chicken
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Parmesan cheese on top
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Fresh basil
Approximate Nutrition (per serving)
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Calories: ~360
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Protein: ~14 g
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Carbs: ~42 g
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Fat: ~16 g
Weight Watchers Points
Approximately 9–11 WW points per serving
(depends on tortellini, cheese, and cream used).
Lighten It Up
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Use reduced-fat cheddar
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Skip heavy cream
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Add extra vegetables (spinach, zucchini)
This can reduce it to about 7–8 WW points.
