No matter the weather, you can always count on this cheesy toast bits and creamy tomato tortellini soup to be a hearty and filling dinner.
Meals: Soup Mixture:
One can of crushed tomatoes (28 ounces)
One can of chopped tomatoes (15 oz.)
4 cups of broth, either veggie or chicken
1 chopped onion and 2 minced garlic cloves
Fresh basil leaves, measuring one teaspoon
Dried oregano, 1/2 teaspoon
50% salt and 25% black pepper
1-cup tortellini with cheese, frozen
using one cup of heavy cream
With Regard to the Cheddar Toast Bites:
oil (1 tablespoon)
1 cup of shredded cheddar cheese 4 bread slices
Follow these steps:
1. Get the Soup Base Ready:
Add the chopped tomatoes, crushed tomatoes, broth, garlic, basil, oregano, salt, and pepper to the slow cooker. Stir in the onion and garlic. Incorporate well by stirring.
2. Cook gently:
Cook, covered, for 6 hours on low heat or 3 hours on high heat.
Stir in the Tortellini.
Add the frozen cheese tortellini and toss about 30 minutes before serving. Once the tortellini are cooked through, let the soup simmer for a little longer.
4. The Cheddar Toast Bites must be prepared.
Simmer the olive oil in a pan over medium heat until thickened.
Toasted bread pieces should be browned and crispy, taking about two to three minutes per side.
Top each piece of bread with shredded cheddar cheese and return to the pan or broiler to melt. Warm the cheese until it begins to bubble and becomes golden. Separate into small pieces.
5 – Whip Up the Soup
Add the heavy cream and stir until fully combined. Before serving, check the seasoning with a taste.
6. Dish out:
Hot cheddar toast bits, either served separately or dipped into the soup, are the perfect accompaniment to ladled soup bowls.
Serving Size and Nutritional Data:
10-Minute Prep Time
In a low oven, cook for 6 hours.
Approximately six and a half hours
Around 350 calories
Approximately 6 servings