I thought this slow cooker tortellini soup was absolutely fantastic. The sauce was perfect. Nice and tomato-y. But the big hit for me was the tortellini. It absorbed some of the great sauce and became great little scrumptious bites. I used fresh tortellini, but frozen would work just as well. So would ravioli.
Sprinkled with a bit of freshly grated Parmesan, this soup was the ideal dish on a cool day.
Fennel can be a little too strong (that licorice flavor can drown out everything!), so use as much or as little as you like. Or not. And don’t be afraid to add a few splashes of hot sauce or a good amount of dried red pepper flake for some kick.
Also try my slow cooker spicy kielbasa cabbage soup. Perfect on a cool day.
Slow Cooker Tortellini Soup
- 1 pound extra lean ground beef or substitute ground Italian sausage
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 can 14.5 ounces petite diced tomatoes
- 1 can 6 ounces tomato paste
- 1 can 10.75 ounces tomato condensed soup
- 1 teaspoon white sugar
- 1 and 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seeds optional
- 1 teaspoon Italian seasoning
- 1/2 tablespoon salt adjust to preference
- 1/4 teaspoon pepper
- 3 cups beef broth
- 1 package 16 ounces or 1 pound frozen cheese filled tortellini
- 4 tablespoons fresh parsley optional
- Toppings: freshly grated Parmesan cheese large spoonful of ricotta cheese
In a large skillet over medium heat, crumble and brown the ground beef until cooked through. Add the onion and garlic in the last few minutes of the cooking. They don't need to cook or get all the way tender, I just like them to have a little bit of that "skillet-cooked" flavor.
While the beef is cooking, pour the crushed tomatoes, petite diced tomatoes, tomato paste, and tomato condensed soup in the slow cooker. No need to drain any of the cans!
Add in the sugar and seasonings - the dried basil, fennel, Italian seasoning, salt, and pepper.
I loved the amount of seasoning in this soup, but definitely adjust these seasonings to your personal preference. You can always start with less seasoning and add more.
Stir in the cooked ground beef with onions and garlic. Add in the beef broth (I dissolved beef bouillon cubes into boiling water).
Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.
About 15-20 minutes before you are ready to serve, pour the frozen tortellini's into the soup. Turn the slow cooker up to high (or leave it if it was already on high) and let the tortellini cook.
Serve in bowls with freshly grated Parmesan cheese, a large spoonful of ricotta cheese (I love stirring these cheeses in - SO good), any extra seasonings you want, and some freshly chopped parsley.
I’ve never been to Epcot. I really want to go, if for nothing else but the foods from the various places around the world. I might take in a few rides too, but I’m all about the food first. So since I haven’t been there I can’t really say for sure that this cheddar cheese soup is a copycat of the Canadian cheese soup you can get at the Le Cellier Steakhouse. I do know that this soup is crazy good, though. Heavenly good. Creamy. A bit smoky thanks to the bacon. A just a slight kick of heat.
I used the best white cheddar I could find, and although you can go with a cheap brand, I think a quality cheese can really make this dish, while a lesser one can just make it ‘ok’. So splurge on a good cheese and you’ll be glad you did.
Also try my creamy pimento cheese soup.
Cheddar Cheese Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 -10 servings
- 1/2 pound bacon chopped into 1/2-inch pieces
- 1 medium red onion chopped fine
- 3 ribs celery chopped fine
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 3 cups chicken stock
- 4 cups whole milk
- 1 pound grated white cheddar cheese
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup warm beer
- Kosher salt and freshly ground black pepper to taste
- Green onions chopped, for garnish
Add bacon to a large pot over medium-high heat. Cook, stirring often, until the bacon starts to brown, about 5 minutes.
Add the red onion, celery, and butter. Sauté until the onion softens, about 5 minutes.
Add the flour. Stir, and continue stirring for 4-5 minutes until the flour is cooked over medium heat.
Whisk in the chicken stock and bring to a boil. Boil for 1 minute then reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
Add milk. Bring to a simmer and continue to simmer slowly for 15 minutes.
Remove pot from the heat and stir in cheese, hot sauce, Worcestershire sauce, and salt and pepper to taste until the cheese is melted.
Stir in warm beer.
Serve garnished with chopped green onions if desired.
It was one of those days. Too much to do, and just not enough time to put together a complicated meal. And worse, it was mighty cold out. And snowing. The best solution to my problems? This slow cooker spicy kielbasa cabbage soup. Yes, three ingredients. That’s it. Great Campbell’s spicy V8 flavor (you could substitute any V8 flavor that you love!), with yummy kielbasa sausage. Oh, and cabbage. It’s deceptively good, actually, and not what you might expect from something so easy. It’s perfect for a busy day.
I prefer to brown most meats before adding them to the slow cooker. It adds a bit of texture and color and better flavor, in my opinion. But you don’t have to brown the kielbasa for this slow cooker spicy kielbasa cabbage soup first.
Don’t let the ‘spicy’ part scare you. For us, at least, this soup did not come out overly spicy at all. The flavors mellow a bit as the soup cooks throughout the day.
Also try my slow cooker tortellini soup.
Slow Cooker Spicy Kielbasa Cabbage Soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 -10 servings
- 1/2 head green cabbage shredded
- 1 64 ounce can V8 Spicy Hot
- 2 14 ounce packages Kielbasa sausage cut into 1/2" rounds (lightly browned in a skillet with a splash of oil, if desired)
Add cabbage to bottom of slow cooker.
Add juice, followed by the sausage.
Cook on low for 8 hours, stirring every hour or so.