Easy Slow Cooker Tortellini Soup Recipe
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and finely chopped)
- 3 Garlic Cloves (peeled and finely chopped)
- 1 Carrot (peeled and diced)
- 1 tbsp Italian Seasoning
- 2 tbsp Plain Flour
- 700 ml Vegetable Stock
- 300 g Spinach and Ricotta Tortellini (fresh)
- 100 g Baby Spinach
- 100 g Frozen Peas
- 200 ml Double Cream
- 50 g Parmesan (grated)
- Pinch of Nutmeg (freshly grated)
- 1 tsp Salt
- ΒΌ tsp Black Pepper
Method
- Heat the olive oil in a frying pan and cook the onion, garlic, carrot and Italian seasoning on a low heat for 4-5 minutes until soft.
- Stir in the plain flour and cook for 1 minute. Spoon the mixture into the slow cooker basin.
- Pour over the vegetable stock and cook on high for 3 hours
- Add the tortellini, spinach, peas, double cream, Parmesan, nutmeg, salt and pepper and cook for a further 20-30 minutes until the tortellini is cooked through and tender.