Ideal for family dinners and easy to make, this Slow Cooker Sweet Potato and Carrot Soup With Cheesy Agnolotti is prepared with sweet potatoes, carrots, garlic, onion, and bocconcini. This comforting dinner option serves 4 people.

Jump to Recipe Print Recipe

Recipe Ingredients

• 1 tbsp of extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 red onion, finely chopped
• 800 g (1 lb 12 oz) sweet potato, cut into 2 cm (¾ in) pieces
• 3 carrots, cut into 1 cm (½ in) slices
• 1 litre (35 fl oz or 4 cups) of chicken or vegetable stock
• 6 sprigs of thyme, tied together with kitchen string
• 150 g (5½ oz) of feta, crumbled
• 150 g (5½ oz) of bocconcini, coarsely chopped
• 20 dumpling wrappers
• Mint leaves, for serving

How To Make Sweet Potato and Carrot Soup With Cheesy Agnolotti

1. Prepare the Soup Base: Heat 1 tbsp of olive oil in a large saucepan over medium heat. Add the finely chopped garlic and red onion, cooking for 5 minutes until they soften and become fragrant. Transfer the mixture to the slow cooker.
2. Add Vegetables and Stock: Add the sweet potato pieces, carrot slices, chicken or vegetable stock, thyme sprigs, and 250 ml (9 fl oz or 1 cup) of water to the slow cooker. Cover and cook on high for 3 hours until the vegetables are very tender. Once done, remove and discard the thyme sprigs.
3. Prepare the Cheese Filling: In a bowl, combine 150 g (5½ oz) of crumbled feta and 150 g (5½ oz) of coarsely chopped bocconcini. Place 2 teaspoons of this cheese mixture onto one half of each dumpling wrapper.
4. Seal the Agnolotti: Dampen your fingers with water and run them around the edges of each dumpling wrapper. Fold the wrappers over the filling, pressing the edges with the back of a fork to seal securely, ensuring no air pockets remain.
5. Cook the Agnolotti: Bring a large saucepan of salted water to a boil. Add the prepared agnolotti and cook for 2 minutes until they float to the surface. Drain and set aside.
6. Finish and Serve: Remove one-third of the cooked soup and purée it using a stick blender, food processor, or blender until smooth. Return the puréed soup to the slow cooker and add the cooked agnolotti. Let everything cook for another 5 minutes until the agnolotti are warmed through. Season the soup with salt and pepper to taste. Serve hot with fresh mint leaves on top.

Recipe Tips

• Enhance Flavor with Spices: For a richer soup flavor, add a pinch of ground cumin or smoked paprika during the initial sauté of garlic and onion. This deepens the soup’s warmth and aroma.
• Dairy-Free Option: Replace feta and bocconcini with 150 g (5½ oz) of dairy-free ricotta and 2 tbsp of nutritional yeast. This keeps the cheesy texture while making the soup vegan-friendly.
• Add Protein: For extra protein, add 1 cup of cooked shredded chicken or white beans into the soup before blending. This adds heartiness and balances the vegetables.
• Make It Spicy: Add ½ tsp of crushed red pepper flakes when cooking the garlic and onion if you prefer a spicier soup. Adjust the heat level to your taste.
• Alternative Dumpling Wrappers: Use wonton wrappers or thin sheets of homemade pasta if dumpling wrappers aren’t available. Cut them into squares and fill as directed for easy agnolotti.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Prawn and Squid Laksa
• Slow Cooker Tortilla Soup With Shredded Chicken
• Slow Cooker Chicken Carcass Soup