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Ratatouille soup with cheese tortellini recipe
Ratatouille soup with cheese tortellini recipe
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Prep Time:
10 minutes
Cook Time:
145 minutes
Total Time:
155 minutes
Cheese tortellini ratatouille: a delicious twist on a classic dish.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 eggplant, coarsely chopped
  • 2 tsp dried Italian herbs
  • 22.20 gm tomato paste
  • 750ml vegetable stock
  • 20.00 ml red wine vinegar
  • 16.00 gm brown sugar
  • 4 vine-ripened cherry tomatoes, coarsely chopped
  • 285g jar whole piquillo peppers, drained, coarsely chopped
  • 200g cheese tortellini
  • 2 zucchini, thinly sliced
  • 60g kale
  • 90g pesto
Instructions:
  • In a large frying pan heated over medium-high heat, sauté the onion, garlic, and eggplant for 4 minutes or until tender, then transfer to a slow cooker.
  • Incorporate the herbs, tomato paste, stock, vinegar, sugar, tomato, and peppers into the slow cooker. Season to taste. Cover and cook on high for 2 hours (or 4 hours on low) until vegetables are soft.
  • Add the tortellini and cook covered for 20 minutes. Then, mix in the zucchini and kale until everything is well combined and heated through.
  • Ladle the soup into individual bowls and garnish each with a dollop of flavorful pesto before serving.

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