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Slow Cooker Spicy Tomato, Tortellini and Chilli Soup
This vegetarian slow cooker spicy tomato tortellini and chilli soup from Bored of Lunch is an easy dish for cold days.
SERVES
6
CALORIES
184
DIFFICULTY
simple
Tomato soup with pasta, this is real comfort food. You can roast the tomatoes before they go in the slow cooker which will give you a greater depth of flavour but, if you don’t have time, you can just throw it all in together and leave it to do its thing. As with all these soup recipes, you can make this on the hob but your slow cooker will save on energy and require less of your attention. Slow cooker recipe is from my book Bored of Lunch Healthy Slow Cooker: Even Easier.
Method
Step 1
If you have time, preheat the oven to 180°C. Add the tomatoes to a baking tray and roast for 25 minutes.
Step 2
Add to the slow cooker with all the remaining ingredients, except the tortellini. Cook on high for 3 hours or low for 5 hours.
Step 3
Blitz with a handheld blender, then stir in your tortellini and cook on high for 10–15 minutes. Serve in bowls, garnished with extra basil leaves.
Step 4
TIP The better the quality of ripe tomatoes you can find, the tastier this soup will be.
Ingredients
12 tomatoes, quartered
2 tbsp tomato purée
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
