About this recipe:This is a super-easy soup that tastes fantastic. Cheese tortellini is simmered with vegetables in a chilli-spiced, cream soup base. It's the perfect soup for the cold winter months.
100g chopped onion
75g chopped red pepper
50g chopped green chillies
2 tablespoons finely chopped garlic
1 Scotch bonnet chilli, seeded and diced or to taste
750ml vegetable stock
310g peeled and cubed potatoes
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
215g cheese tortellini
2 tablespoons plain flour
2 tablespoons vegetable oil
1 1/2 (340g) tins sweetcorn, drained
475ml single cream
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Method Prep:15min › Cook:40min › Ready in:55min
In a large pot over medium heat, cook onion, pepper, chilli, garlic and Scotch bonnet chilli in margarine until tender but not brown, 5 minutes.
Stir in stock, potatoes, cumin, salt, pepper and red pepper. Bring to the boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a small bowl, stir together flour and vegetable oil. Pour into soup, increase heat to medium and cook until thickened and bubbly. Stir in sweetcorn, single cream and tortellini and heat through. Serve.