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How to make Ratatouille soup with cheese tortellini

Yield = 6
Prep time: 0:10
Cook time: 2:25
Total time: 2:35

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 cup (90g) Coles Basil Pesto

Method

  • 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.
  • 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.
  • Step 3 Add the tortellini. Cook, covered, for 20 mins. Add the zucchini and kale and stir until combined and heated through.
  • Step 4 Divide the soup among serving bowls. Top with pesto to serve.