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.
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Serves
6
Prep
10m
Cooking
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
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.