Slow Cooker Spicy Tomato, Tortellini and Chilli Soup
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 12 tomatoes, quartered
- 2 tbsp tomato purรฉe
- 2 x 400g tins chopped tomatoes
- 1 red chilli, sliced
- 5 garlic cloves, crushed or sliced
- 1 onion, chopped
- 1 celery stick, chopped
- 2 carrots, chopped
- handful of fresh basil, plus extra leaves to garnish
- 1 tsp dried oregano
- 1 litre vegetable stock
- 250g shop-bought fresh tortellini of your choice
- salt and pepper, to taste
Method
- If you have time, preheat the oven to 180ยฐC. Add the tomatoes to a baking tray and roast for 25 minutes.
- Add to the slow cooker with all the remaining ingredients, except the tortellini. Cook on high for 3 hours or low for 5 hours.
- Blitz with a handheld blender, then stir in your tortellini and cook on high for 10โ15 minutes. Serve in bowls, garnished with extra basil leaves.
- TIP The better the quality of ripe tomatoes you can find, the tastier this soup will be.