Slow Cooker Spicy Tomato, Tortellini and Chilli Soup

• servings: 6

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

Directions

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.

Notes

https://boredoflunch.com/recipes/slow-cooker-spicy-tomato-tortellini-chilli-soup/