Ingredients1 package (9–12 oz) cheese tortellini4 cups broccoli florets, chopped2 medium carrots, peeled and shredded1 small onion, finely diced4 cups chicken broth1 cup heavy whipping cream2 cups shredded sharp cheddar cheese2 cloves garlic, minced2 tablespoons butter (optional)½ teaspoon black pepper½ teaspoon salt, or to taste½ teaspoon dried thyme (optional)
InstructionsStep 1: Prepare the vegetablesWash and chop the broccoli into small florets. Peel and shred the carrots, dice the onion, and mince the garlic.Step 2: Add the ingredients to the slow cookerPlace the broccoli, carrots, onion, and garlic into the crockpot. Pour in the chicken broth and add the salt, black pepper, and dried thyme. Stir everything together.Step 3: Cook the soupCover and cook on LOW for 3–4 hours or HIGH for 1½–2½ hours, until the vegetables are tender.Step 4: Add the tortelliniStir in the cheese tortellini and cook on HIGH for another 20–30 minutes, or until the pasta is tender. Check the package instructions because cooking times may vary.
Step 5: Make the soup creamyAdd the heavy cream, shredded cheddar cheese, and butter if desired. Stir gently until the cheese melts and the soup becomes smooth and creamy. Heat for another 5–10 minutes without allowing the soup to boil.Step 6: Serve and enjoyTaste the soup and adjust the seasoning if needed. Ladle into bowls and serve hot with crusty bread, garlic bread, or crackers.