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
- Finely dice the onion and carrots, and mince the garlic cloves.
- 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.
- 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.
Add these Turkish eggs to your breakfast rotation.
Try these high-protein, gut-loving Turkish eggs with creamy yoghurt for a delicious start to the day. Method: Mince the garlic and roughly chop the dill. In a bowl, combine the...
Add these Turkish eggs to your breakfast rotation.
Add these Turkish eggs to your breakfast rotation.
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