Ingredients:
For the Soup:
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
4 cups vegetable or chicken broth
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup frozen cheese tortellini
1 cup heavy cream
For the Cheddar Toast Bites:
4 slices of your favorite bread (French or sourdough works well)
2 tablespoons unsalted butter, melted
1 cup shredded cheddar cheese
Instructions:
Prepare the Soup:
In a slow cooker, combine the crushed tomatoes, diced tomatoes, vegetable or chicken broth, diced onion, minced garlic, dried basil, dried oregano, salt, and black pepper. Stir to mix everything together.
Cook the Soup:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the soup is hot and the flavors have melded.
Add the Tortellini:
About 20 minutes before serving, add the frozen cheese tortellini to the slow cooker. Stir to combine and continue to cook until the tortellini is tender, about 20 minutes.
Make the Cheddar Toast Bites:
Preheat your oven to 375°F (190°C).
Brush both sides of the bread slices with melted butter. Place the slices on a baking sheet and sprinkle the shredded cheddar cheese evenly on top.
Bake for 8-10 minutes, or until the bread is crispy and the cheese is melted and bubbly. Once done, cut the toast into bite-sized pieces.
Finish the Soup:
Once the tortellini is cooked, stir in the heavy cream, and let it heat through for a few minutes. Taste and adjust the seasoning with additional salt and pepper if necessary.
Serve:
Ladle the soup into bowls and serve with the cheddar toast bites on the side. Enjoy the comforting, creamy soup with the cheesy toast for dipping!