Slow Cooker Broccoli Cheddar Tortellini Soup
This thick and creamy slow cooker soup combines tender broccoli, carrots, fresh tortellini, heavy cream, and plenty of freshly shredded sharp cheddar for an easy, satisfying dinner.
Servings 8
Ingredients
- 24 oz Fresh Broccoli Florets
- 1.5 Cups Matchstick Carrots
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 2 tbsp Dash Garlic & Herb Seasoning Blend or any salt free garlic and herb blend
- 2 tsp adobo all-purpose seasoning or any all purpose seasoning
- Pinch of Nutmeg
- 6 Cups Chicken Broth divided
- 1/3 Cup Cornstarch
- 2 Cups Heavy Cream or half and half
- 18 oz package fresh refrigerated tortellini
- 2 Cups freshly shredded sharp cheddar cheese plus extra for topping
- Salt and black pepper, to taste
Instructions
- Add the broccoli florets, matchstick carrots, diced onion, and minced garlic to a 6-quart slow cooker.
- Sprinkle the garlic and herb seasoning, adobo seasoning, and nutmeg over the vegetables.
- Pour five cups of the chicken broth into the slow cooker.
- In a separate bowl or measuring cup, whisk the remaining one cup of chicken broth with the cornstarch until completely smooth. Pour it into the slow cooker and stir everything together thoroughly.
- Cover and cook on High for 3–4 hours or Low for 4–5 hours, until the broccoli is tender. Slow cookers vary, so begin checking the broccoli near the early end of the cooking range.
- During the final 30 minutes, add the heavy cream and fresh tortellini. Stir gently and make sure the tortellini is covered by the liquid.
- Replace the lid and cook on High for approximately 30 minutes, or until the tortellini is tender.
- Add the freshly shredded cheddar cheese about one cup at a time, gently stirring after each addition until completely melted
- Taste and season with salt and black pepper as needed.
Notes
Notes
- Freshly shredded cheddar melts more smoothly than packaged shredded cheese.
- Add the cheese gradually and stir gently to keep the tortellini from tearing.
- Any flavor of fresh refrigerated tortellini can be used.
- Frozen tortellini will likely require additional cooking time.
- The soup becomes much thicker as it cools. Add chicken broth as needed when reheating.
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing is not recommended because the creamy broth may separate and the tortellini can become overly soft.
- Slow cookers vary considerably. Check the broccoli for tenderness and adjust the cooking time as necessary.