Substitutions

• Use half and half for the cream: Half and half works in place of heavy cream when you want the soup a little lighter, though the broth will not be quite as rich.
• Swap in vegetable broth: Vegetable broth can replace chicken broth if that works better for your family or what you already have in the pantry.
• Try mild or medium cheddar: Either cheese can replace sharp cheddar, but the finished soup will have a gentler cheese flavor.
• Use frozen broccoli: Add frozen broccoli during the final 1 to 2 hours of the initial cooking time so it does not become overly soft.
• Use refrigerated tortellini: Refrigerated cheese tortellini works well in place of frozen tortellini, but begin checking it earlier because it generally cooks faster.
• Replace the condensed cheddar soup: Cream of chicken soup can step in for the cheddar cheese soup, although the finished soup will taste a little less cheesy.

Variations

• Three cheese version: Replace 1 half cup of the cheddar with freshly grated Parmesan and add 4 ounces of softened cream cheese along with the heavy cream for an even richer bowl.
• Spicy version: Add 1 quarter teaspoon cayenne pepper with the other seasonings and sprinkle crushed red pepper flakes over the finished bowls.
• Extra vegetable version: Stir in a handful of finely chopped spinach near the end of cooking and let it wilt into the creamy broth.
• Chicken and tortellini version: Stir in a couple cups of cooked shredded chicken when you add the tortellini for an even heartier family dinner.
• Garlic lover version: Add an extra clove or two of minced garlic at the beginning and finish the bowls with a little grated Parmesan.

Tips and Tricks

• Shred the cheddar yourself: Packaged shredded cheese often contains ingredients that help prevent clumping, and those same ingredients can keep cheese from melting as smoothly into creamy soup.
• Choose sharp cheddar: Heavy cream and broth soften the cheese flavor, so sharp cheddar keeps the finished soup tasting unmistakably cheesy.
• Cut the broccoli small: Little broccoli pieces distribute throughout the soup and fit much more comfortably on a spoon with the tortellini.
• Wait to add the pasta: Tortellini cooks quickly, and leaving it in the slow cooker for several hours can make it extremely soft.
• Keep the heat gentle after adding cheese: Do not let the soup come to a hard boil once the cheddar and cream are in because excessive heat can cause separation.
• Expect the soup to thicken as it rests: The broth naturally becomes thicker while it sits, especially once the tortellini begins absorbing some liquid.
• Thin it when needed: A splash of chicken broth or cream is all it takes to loosen a bowl that has become thicker than your family likes.
• Blend a little for a smoother base: Before adding the cream, cheddar, and tortellini, you can use an immersion blender on a small portion of the vegetables while leaving plenty of broccoli pieces intact.

Serving Ideas

• Warm crusty bread: A thick slice of bread is my first choice because it gives everybody something to drag through the last little bit of cheddar broth at the bottom of the bowl.
• Garlic bread: Garlic bread leans right into the cozy flavors of the soup and is especially good if your family loves a little extra garlic at dinner.
• Simple green salad: A crisp salad with a bright dressing balances the rich soup without making dinner feel complicated.
• Roasted vegetables: If you want even more vegetables on the table, roasted green beans or Brussels sprouts make an easy side.
• Fresh fruit: Apple slices, grapes, or berries are simple options for kids and add something cool and fresh next to the warm soup.

Storage and Make Ahead Tips

• Refrigerate leftovers promptly: Store cooled soup in an airtight container in the refrigerator for up to 3 to 4 days.
• Plan for thicker leftovers: The tortellini keeps absorbing broth in the refrigerator, so the soup will be noticeably thicker the next day.
• Add liquid while reheating: Stir in chicken broth, milk, or cream a little at a time until the soup returns to the consistency you like.
• Reheat gently: Warm leftovers on the stovetop over medium low heat or microwave individual portions until heated through, and avoid boiling the soup.
• Prep the vegetables ahead: You can chop the onion and broccoli, shred the carrots, and mince the garlic the night before so morning slow cooker prep takes only a few minutes.
• Freeze only the base: If freezer prep is important, cook and freeze the vegetable broth base before adding the cream, cheddar, cornstarch, and tortellini, then finish the soup fresh after reheating.