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
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz)Â crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 package (20 oz) cheese tortellini (refrigerated or frozen)
- 1 cup shredded cheddar cheese
- ½ cup heavy cream or half-and-half (optional for creaminess)
Toast Bites
- 2 slices bread, cubed
- 1 tbsp butter or olive oil
- 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:
- crushed tomatoes
- broth
- Italian seasoning
- salt and pepper
Stir to combine.
 Cook
Cover and cook:
- Low: 4–5 hours
- 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
- Toss bread cubes with butter and garlic powder.
- 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
- Fresh spinach or kale
- Cooked sausage or shredded chicken
- Parmesan cheese on top
- Fresh basil
 Approximate Nutrition (per serving)
- Calories: ~360
- Protein: ~14 g
- Carbs: ~42 g
- Fat: ~16 g
 Weight Watchers Points
Approximately 9–11 WW points per serving
(depends on tortellini, cheese, and cream used).
 Lighten It Up
- Use reduced-fat cheddar
- Skip heavy cream
- Add extra vegetables (spinach, zucchini)
This can reduce it to about 7–8 WW points.
