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

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