Ham and cheese tortellini broth

A warming winter meal.

  • 5 hrs 45 mins cooking
  • Serves 4
  • Print
This hearty broth is made in your slow cooker and is poured over pre-prepared tortellini for a full-flavoured fuss free weeknight meal.


  • 3 cloves garlic, crushed
  • 1 medium onion (150g), sliced thinly
  • 400 gram piece smoked ham
  • 2 tablespoons tomato paste
  • 1 litre (4 cups) chicken stock
  • 400 grams can diced tomatoes
  • 200 grams green peas
  • 300 grams ham and cheese tortellini
  • ¼ small cabbage (300g), shredded finely
  • 1/3 cup (25g) shaved parmesan


  • 1
    Place garlic, onion, ham, paste, stock, 3 cups (750ml) water and the tomatoes in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low for 5 hours. Season.
  • 2
    Remove ham from cooker; shred meat coarsely using two forks. Return to cooker with peas. Cook, covered, on high, for 10 minutes or until peas are tender.
  • 3
    Meanwhile, cook tortellini in a large saucepan of boiling salted water until just tender; drain. Divide among serving bowls.
  • 4
    Ladle broth over tortellini. Serve soup topped with cabbage and shaved parmesan.


Serve with crusty olive bread.

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