
A creamy, comforting slow-cooker tomato and Velveeta soup studded with tricolor pasta and bright basil — an easy, crowd-pleasing bowl for chilly evenings.

This Christmas Soup has been a cozy favorite in my kitchen ever since Erica first brought the idea to a holiday potluck years ago. It arrived as a warm, cheesy bowl of comfort on a cold December evening and immediately became the kind of dish people circle back to for seconds. The bright tomato base balanced against creamy Velveeta and a touch of sour cream gives the soup a velvety texture, while the tricolor spiral pasta adds playful color and chew. The finishing basil and crushed red pepper brighten the richness and create a bowl that feels both indulgent and nostalgic.
I discovered the simplicity of letting this simmer in a slow cooker when I wanted something hands-off but impressive for a small family dinner. It’s perfect for days when you want to release the oven for baking or simply need a low-fuss centerpiece. The mix of three tomato cans — plain diced, Italian stewed, and Rotel with green chiles — gives it depth, mild heat, and a layered tomato flavor that is far better than a single-can approach. Every spoonful recalls holiday gatherings: laughter around the table, the crackle of a winter fire, and the satisfying crunch of tortilla chips as a playful garnish.
On my first attempt with this recipe, my teenagers declared it a new holiday staple. The Velveeta melts into a silky base that keeps kids happy, while the Rotel offers a gentle brightness that adults appreciate. We often serve it with corn tortilla chips for scooping — that crisp-salty contrast is unforgettable.
My favorite part of this soup is watching how the flavors deepen as it rests for 15 minutes. The tomatoes and Velveeta meld into a silky finish that tastes better than the sum of its parts. Once, at a family movie night, we ladled it into bowls and everyone reached for chips to dip and scoop — it turned a simple evening into a memorable cozy gathering.
Store leftover soup in airtight containers in the refrigerator for up to 3 days. Because the pasta absorbs liquid, separate any additional cooked pasta from the soup before storing when possible; keep the soup base and pasta in different containers. To reheat, warm gently on the stove over medium-low heat, adding a splash of stock or water to loosen it and stirring often to prevent sticking. Do not refreeze soup that has been reheated more than once. If you froze the base without pasta, thaw overnight in the refrigerator and heat slowly, then stir in freshly cooked pasta right before serving.
To make this without Velveeta, substitute 8 ounces of well-melting cheddar blended with 4 ounces of cream cheese and 1/2 cup of evaporated milk for a similar creaminess, or use processed cheese alternatives labeled meltable. For a dairy-free version, replace Velveeta with a dairy-free cheeselike sauce and use coconut or soy-based sour cream substitutes — expect a flavor shift. To make it gluten-free, swap tricolor pasta for a gluten-free spiral and check canned tomato labels for gluten cross-contact. To lower sodium, use low-sodium stock and rinse one can of tomatoes to remove some of the brine.
Serve this soup with crunchy corn tortilla chips for scooping, a simple green salad to cut through the richness, and warm crusty bread for sopping. Garnish with torn basil leaves, a drizzle of extra-virgin olive oil, or a dollop of sour cream for an elevated finish. For a festive spread, place the crockpot on a trivet with bowls of chips, chopped cilantro, and lime wedges so guests can customize. Pair with a crisp white wine or a light-bodied beer to balance the creamy profile.
This version of a tomato-cheese bowl blends classic American comfort elements with Tex-Mex accents from Rotel and tortilla chips. Velveeta’s processed-cheese legacy is tied to mid-20th-century convenience cooking, and combining it with canned tomatoes evolved as a quick, family-friendly solution during busy holidays. The tricolor pasta gives a playful holiday look that earned the dish its nickname in our house: "Christmas Soup." While not traditional in any single cuisine, it reflects the American tradition of adapting pantry staples into warm, communal meals for gatherings.
In winter, use slow-roasted plum tomatoes or add a splash of brandy for warmth. In summer, switch to fresh tomatoes and reduce stock slightly for a brighter, fresher finish, and add a handful of chopped roasted corn. For a holiday twist, fold in cooked ground sausage for a heartier winter version, or add roasted poblano peppers instead of Rotel for a smokier profile. Small changes in herbs — thyme in winter, basil in summer — shift the overall tone to match the season.
Make the tomato-cheese base up to three days ahead and store it chilled; reheat gently and fold in freshly cooked pasta when ready to serve. For packed lunches, keep the pasta separate and assemble at mealtime to preserve texture. Use portion-sized containers and cool the soup quickly before refrigerating to maintain food safety. If hosting, keep the slow cooker on Low and stir every 20 to 30 minutes; add a cup of stock if it appears too thick. Label containers with date prepared and components to ensure freshness.
This bowl has become a family ritual: easy to assemble, forgiving in timing, and endlessly adaptable. Whether you’re feeding kids who love the cheesy texture or adults who appreciate its spice and depth, this soup is reliably satisfying and welcoming — a cozy hug in a bowl that invites conversation, seconds, and the warm glow of shared meals.
Cook the pasta 30 seconds under al dente to prevent it from getting mushy during the final simmer.
Use low-sodium stock if you want better control over salt because canned tomatoes and Velveeta add sodium.
If the pot thickens too much after adding pasta, stir in warm stock or water a little at a time until desired consistency is reached.
Whisk in sour cream off-heat to prevent curdling and to ensure a velvety texture.
This nourishing christmas soup (erica) recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
If you don't have a slow cooker, melt the Velveeta into the tomatoes and stock on the stovetop over medium heat, stirring frequently until smooth, then proceed with adding sour cream and pasta.
Yes — freeze the soup base (without pasta) in airtight containers for up to three months. Thaw in the refrigerator and add freshly cooked pasta when reheating.
This Christmas Soup (Erica) recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Open all three cans of tomatoes and add them with their juices to the slow cooker. Break up the Italian stewed tomatoes into medium pieces with a spoon so they integrate into the base while still providing texture.
Pour in 4 cups of stock and arrange the sliced Velveeta on top. Set the slow cooker to High and cook for 1 hour, stirring once midway to help the cheese begin to melt and amalgamate with the tomato base.
After the cheese has melted, whisk in 1 cup of sour cream off-heat or with the cooker lid open to prevent curdling. Stir until the mixture becomes silky and smooth.
Fold in the drained tricolor pasta, cooked 30 seconds under al dente, and 1 tablespoon of finely chopped basil. Return to High and cook for 1 hour to let pasta slightly thicken the soup. Reduce to Low if leaving unattended to avoid over-thickening.
Ladle into bowls and top with crushed red pepper flakes, extra basil, and tortilla chips. Serve immediately so chips retain their crispness for dipping.
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This recipe looks amazing! Can't wait to try it.
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