KIC Recipes

Slow cooker creamy tomato & tortellini soup

Recipes
Slow cooker creamy tomato & tortellini soup

A cosy, soul-hugging, slow-cooker creamy tomato & tortellini recipe that tastes like comfort in every spoonful. This is going to be your next face slow cook recipe.

Method

  1. Finely dice the onion and carrots, and mince the garlic cloves.

  2. Place the onion, carrots, garlic, dried oregano, chilli flakes (if using), tomato paste, canned tomatoes, stock, bay leaves, salt, and pepper into the slow cooker. Stir to combine. Cover and cook on low for 6–7 hours or high for 3–4 hours.

  3. Remove the bay leaves. Stir in the tortellini, baby spinach and cream. Cook on high for 15–20 minutes, or until the tortellini is tender and the spinach is wilted. Taste and adjust seasoning if needed. Serve warm, garnished with fresh basil.

Ingredients

  • 1 x brown onion
  • 2 x carrots
  • 3 x garlic cloves
  • 1 tsp dried oregano
  • 0.25 tsp chilli flakes
  • 1 tsp salt
  • 0.5 tsp cracked pepper
  • 35 grams tomato paste
  • 1.2 litres vegetable stock
  • 2 x bay leaves
  • 120 grams baby spinach
  • 200 ml cooking cream
  • 500 grams veggie filled tortellini
  • 15 grams fresh basil
  • 800 grams canned diced tomatoes

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