#Slow Cooker Tomato Tortellini Soup with Cheddar
**INTRODUCTION**
Making its way to your heart and tummy is this scrumptiously creamy Slow Cooker Tomato Tortellini Soup with Cheddar. Perfect for those cosy, nippy days, each bowl warms you up with its deliciously rich taste.
**WHY MAKE THIS RECIPE**
This recipe stands out for its simplicity and flavor. Ingredients are straightforward, cooking methods uncomplicated, and the result, a comfort food haven. The added bonus – it is cooked at a slow pace, allowing the flavors to meld beautifully.
**HOW TO MAKE Slow Cooker Tomato Tortellini Soup with Cheddar**
**Ingredients:**
Here’s what you’ll need:
– Diced tomatoes (14.5 oz each) – 2 cans
– A small onion (diced)
– Minced garlic cloves – 3
– Vegetable broth – 4 cups
– Dried basil – 1 tsp
– Dried oregano – 1/2 tsp
– Salt and black pepper as per taste
– Refrigerated cheese tortellini (9 oz package)
– Heavy cream – 1 cup
– Shredded cheddar cheese – 1 1/2 cups
– Fresh basil leaves for garnish (optional)
**Directions:**
Follow the steps below:
1. In your slow cooker, add the tomatoes, onion, garlic, broth, basil, oregano, salt, and pepper. Stir well to mix.
2. Cover and let it cook on low heat for 4-6 hours, until the onion is tender.
3. Stir in the tortellini, 30 minutes before serving. Allow it to cook until soft.
4. Stir in the heavy cream and cheddar cheese, continue mixing until cheese fully melts and the soup becomes creamy.
5. Ladle out the soup into bowls and garnish with fresh basil leaves if you prefer. Serve hot and enjoy!
**HOW TO SERVE Slow Cooker Tomato Tortellini Soup with Cheddar**
Serve this soup hot for dinner or lunch. It pairs well with a simple side salad and garlic bread.
**HOW TO STORE Slow Cooker Tomato Tortellini Soup with Cheddar**
Store leftovers in an airtight container after cooling. Refrigerate it for up to a week or freeze upto 3 months.
**TIPS TO MAKE Slow Cooker Tomato Tortellini Soup with Cheddar**
– For a richer taste, opt for fire-roasted tomatoes.
– Experiment with different types of cheese like gruyère or parmigiano-reggiano.
– Add red pepper flakes for a touch of spice.
**VARIATION**
Turn it into a non-vegetarian delight by including sautéed Italian sausage.
**FAQs**
– Can I use fresh tomatoes instead of canned?
Yes, but it adds to the prep time as fresh tomatoes should be peeled and deseeded.
– Can I use dried tortellini?
Yes, however you may need to adjust the cooking time as it may take longer to become tender.
– Can I use different types of cheese?
Certainly! Feel free to experiment, but remember, it should melt well to keep the soup creamy.