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Ratatouille soup with cheese tortellini

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  • Peanut free
  • Sesame free
  • Soy free

Craving a bowl to beat the winter blues? This slow cooker soup does just the trick. Loaded with fresh veg and tortellini, it’s a wholesome family feed.

  • Serves6
  • Cook time2 hour 25 minutes
  • Prep time10 minutes
A bowl of ratatouille soup with cheese tortellini and bread on the side

Ingredients

  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 eggplant, coarsely chopped
  • 2 tsp dried Italian herbs
  • 1 tbs tomato paste
  • 3 cups (750ml) vegetable stock
  • 1 tbs red wine vinegar
  • 1 tbs brown sugar
  • 4 vine-ripened cherry tomatoes, coarsely chopped
  • 285g jar whole piquillo peppers, drained, coarsely chopped
  • 200g cheese tortellini
  • 2 zucchini, thinly sliced
  • 2 cups (60g) Tuscan Kale, or green kale, trimmed, leaves chopped
  • 1/3 cups (90g) Coles Basil Pesto

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and eggplant. Cook, stirring, for 4 mins or until tender. Transfer to a slow cooker.

  2. Step 2

    Add the herbs, tomato paste, stock, vinegar, sugar, tomato and peppers to the slow cooker. Season. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender.

  3. Step 3

    Add the tortellini. Cook, covered, for 20 mins. Add the zucchini and kale and stir until combined and heated through.

  4. Step 4

    Divide the soup among serving bowls. Top with pesto to serve.

Nutrition Information

PER SERVE

Energy: 1419kJ/339 Cals (16%)

Protein: 9g (18%)

Fat: 19g (27%)

Sat fat: 3g (13%)

Carb: 26g (8%)

Sugar: 9g (10%)

Fibre: 12g (40%)

Sodium: 1065mg (53%)

    Ratatouille soup with cheese tortellini

    Ratatouille soup with cheese tortellini
    • Serves6
    • Cook time2 hour 25 minutes
    • Prep time10 minutes
    Ingredients
    • 2 tbs olive oil
    • 1 brown onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 eggplant, coarsely chopped
    • 2 tsp dried Italian herbs
    • 1 tbs tomato paste
    • 3 cups (750ml) vegetable stock
    • 1 tbs red wine vinegar
    • 1 tbs brown sugar
    • 4 vine-ripened cherry tomatoes, coarsely chopped
    • 285g jar whole piquillo peppers, drained, coarsely chopped
    • 200g cheese tortellini
    • 2 zucchini, thinly sliced
    • 2 cups (60g) Tuscan Kale, or green kale, trimmed, leaves chopped
    • 1/3 cups (90g) Coles Basil Pesto
      Description

      Craving a bowl to beat the winter blues? This slow cooker soup does just the trick. Loaded with fresh veg and tortellini, it’s a wholesome family feed.

      Method

      1. Step 1

        Heat the oil in a large frying pan over medium-high heat. Add the onion, garlic and eggplant. Cook, stirring, for 4 mins or until tender. Transfer to a slow cooker.

      2. Step 2

        Add the herbs, tomato paste, stock, vinegar, sugar, tomato and peppers to the slow cooker. Season. Cover and cook for 2 hours on high (or 4 hours on low) or until the vegetables are tender.

      3. Step 3

        Add the tortellini. Cook, covered, for 20 mins. Add the zucchini and kale and stir until combined and heated through.

      4. Step 4

        Divide the soup among serving bowls. Top with pesto to serve.