Sweet Potato and Carrot Soup With Cheesy Agnolotti

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.

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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 (ยพ in) pieces
  • 3 carrots, cut into 1 cm (ยฝ 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 (5ยฝ oz) of feta, crumbled
  • 150 g (5ยฝ 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 (5ยฝ oz) of crumbled feta and 150 g (5ยฝ 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 purรฉe it using a stick blender, food processor, or blender until smooth. Return the purรฉed 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 sautรฉ of garlic and onion. This deepens the soupโ€™s warmth and aroma.
  • Dairy-Free Option: Replace feta and bocconcini with 150 g (5ยฝ 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 ยฝ 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 arenโ€™t available. Cut them into squares and fill as directed for easy agnolotti.

Recipe FAQs and Variations

Can I Make This Soup on the Stovetop Instead of a Slow Cooker?

Yes, you can. Simmer the soup on low heat for about 1ยผ hours or until the vegetables are tender.

What Can I Use Instead of Bocconcini?

You can substitute bocconcini with mozzarella pearls or coarsely chopped fresh mozzarella for a similar texture and flavor.

How Do I Store Leftover Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Can I Freeze This Soup?

Yes, you can freeze the soup without the agnolotti. Store in an airtight container for up to 2 months. Add cooked agnolotti after thawing and reheating.

Check out More Recipes:

Sweet Potato and Carrot Soup With Cheesy Agnolotti

Recipe by Shili MohamedCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

3

hours 
Calories

320

kcal

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.

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 (ยพ in) pieces

  • 3 carrots, cut into 1 cm (ยฝ 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 (5ยฝ oz) of feta, crumbled

  • 150 g (5ยฝ oz) of bocconcini, coarsely chopped

  • 20 dumpling wrappers

  • Mint leaves, for serving

Directions

  • 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.
  • 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.
  • Prepare the Cheese Filling: In a bowl, combine 150 g (5ยฝ oz) of crumbled feta and 150 g (5ยฝ oz) of coarsely chopped bocconcini. Place 2 teaspoons of this cheese mixture onto one half of each dumpling wrapper.
  • 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.
  • 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.
  • Finish and Serve: Remove one-third of the cooked soup and purรฉe it using a stick blender, food processor, or blender until smooth. Return the purรฉed 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.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories320
  • % Daily Value *
  • Total Fat 15g 24%
    • Saturated Fat 7g 35%
  • Cholesterol 35mg 12%
  • Sodium 720mg 30%
  • Total Carbohydrate 40g 14%
    • Dietary Fiber 6g 24%
    • Sugars 8g
  • Protein 12g 24%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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