List of ingredients:

1 tablespoon of olive oil
1 big onion, chopped
3 pieces of garlic, finely chopped
2 cans of diced tomatoes, each can is 14.5 ounces, do not drain.
4 cups of vegetable broth
1 cup of thick cream
1 teaspoon of dried basil
1 teaspoon of dried oregano
Add salt and pepper according to your preference.
1 package of cheese-filled pasta (9 oz) that needs to be kept in the refrigerator.
1 and a half cups of grated cheddar cheese
Fresh basil or parsley, finely chopped (to decorate)

For the Toast Bites:

4 pieces of hard bread, cut into small cubes.
2 tablespoons of olive oil
Add salt and pepper according to your preference.
You can add some grated Parmesan cheese for more taste if you like.

Instructions:

Make the soup.

In a pan, warm the olive oil on medium heat. Put the onion in the pan and cook it until it becomes soft, which should take around 5 minutes. Put the garlic in and cook for one more minute.
Put the sautéed onion and garlic into the crockpot. Put the chopped tomatoes, vegetable broth, basil, oregano, salt, and pepper.
Place the lid on and cook on low heat for 4-5 hours, or on high heat for 2-3 hours.
Include the Tortellini & Cheddar dish on the menu.

30 minutes before serving, mix in the heavy cream and put in the cheese tortellini. Cover the pot and cook on high heat until the tortellini is soft, which should take around 20-30 minutes.
Mix the grated cheddar cheese until it melts and the soup becomes creamy.
Make the toast pieces:

Heat your oven to 375°F (190°C) before using it. Put the pieces of bread on a baking tray, add some olive oil, and sprinkle with salt and pepper. Mix well to cover everything.
Bake for 10-12 minutes, or until the edges are golden and crispy. Add grated Parmesan cheese if you like.
Wait on tables.

Put the soup in bowls, decorate with fresh basil or parsley, and add some pieces of toasted bread on top or on the side.
Time to cook: 4-6 hours in the slow cooker.