Ratatouille soup with cheese tortellini

Craving a bowl to beat the winter blues? This slow cooker soup does just the trick. Loaded with fresh veg and tortellini, it’s a wholesome family feed.

6

10m

2h 25m

Ingredients

  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 eggplant, coarsely chopped
  • 2 tsp dried Italian herbs
  • 1 tbs tomato paste
  • 3 cups (750ml) vegetable stock
  • 1 tbs red wine vinegar
  • 1 tbs brown sugar
  • 4 vine-ripened cherry tomatoes, coarsely chopped
  • 285g jar whole piquillo peppers, drained, coarsely chopped
  • 200g cheese tortellini
  • 2 zucchini, thinly sliced
  • 2 cups (60g) Tuscan Kale, or green kale, trimmed, leaves chopped
  • 1/3 cups (90g) Coles Basil Pesto

Method

STEP 1 

Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and eggplant. Cook, stirring, for 4 mins or until tender. Transfer to a slow cooker.

STEP 2 

Add the herbs, tomato paste, stock, vinegar, sugar, tomato and peppers to the slow cooker. Season. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender.

STEP 3 

Add the tortellini. Cook, covered, for 20 mins. Add the zucchini and kale and stir until combined and heated through.

STEP 4 

Divide the soup among serving bowls. Top with pesto to serve.

Dietary information

Peanut-free
Sesame-free
Soy-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.