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Fiery Tomato Soup with Tortellini

Hunkiedorië

This is a recipe I have wanted to try all winter. After a long day shooting out in the cold with my dad this was the perfect way to warm up. Zoë has been home for dinner more so I wanted to make sure I had a vegetarian friendly dinner ready for her. I was thrilled when I came across this recipe on Pinterest I didn’t have to make any adjustments to make this vegetarian. I did make several changes to the recipe to accommodate the spice lovers in the family. If you aren’t big on spicy foods you can always sub a little black cracked pepper in place of the red pepper flakes. This recipe will be so much easier if you have a hand held blender so you don’t have to ladle the soup back and forth between a blender and slowcooker to get a smooth consistency. I also love to use my kitchenaid food chopper to pulse together my carrots onions and garlic in seconds.



Ingredients:

Crock pot before using the hand blender

Directions:

  1. Heat olive oil and butter over medium heat in a large skillet.
  2. Add carrots, onion and garlic to pan and cook for about 5 min until tender. ( I chopped mine veggies by pulsing them a few times in my food chopper!)
  3. Combine all ingredients except tortellini, cream and parmesan cheese in a crock-pot and whisk together.
  4. Cover and cook on low heat for 7 hours.
  5. Using your hand held blender puree the contents of the crock-pot until smooth. (if you don’t have a hand held blender you can use a food processor or blender in small batches.)
  6. Stir in tortellini and cook on high for 15 min.
  7. Whisk in cream.
  8. Serve topped with parmesan cheese and enjoy!

inspired by:www.cookingclassy.com

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