Cheesy butternut squash and mixed tortellini soup
Prep:
15 mins
Cook:
300 mins
Creamy and delicious with loads of vegetables, this ultimate comfort dish will be a hit with the children.
1 small onion, finely chopped
2 cloves garlic, grated or finely chopped
1 Granny Smith apple, finely chopped
1 large butternut squash, peeled and cubed
2 carrots, chopped
350ml chicken stock
175ml whole milk
½ tsp chilli flakes
½ tsp dried rosemary leaves
400g ricotta and spinach tortellini
100g parmesan cheese, grated
50g cheddar cheese, grated
Combine the onion, garlic, apple, squash, carrots, chicken broth, milk, chilli flakes, rosemary, salt and pepper into the slow cooker.
Cover and cook on low for 6 hours.
Transfer to a blender or food processor and puree until smooth. Return to the slow cooker.
Add the tortellini and cheeses then stir to combine.
Cover and cook on high for 10 minutes.
Ladle into bowls and garnish with extra cheese and serve with crusty bread.
Serves
6
Preparation Time
15 minutes
Cooking Time
300 minutes
Main ingredients
Fruit, Cheese, Pasta & Noodles, Vegetables, Chilli, Stock/Broth
Recipe Type
Easy, Family Dinners, Pasta/Noodles, Slow cooking
Cuisine
Italian
Level of Difficulty
Easy
