Tomato-Pepper Veggie Tortellini Soup

Use any veggies you want, the ones I've used are what I always have on hand and
my family enjoys the most. I make some form of soup every Sunday and pack it up
in plastic containers, so we have it for lunches, especially now while we are
all home and need to grab something between Zoom meetings or for a quick dinner
when parents are too tired to cook a whole meal. The veggies paired with the
pasta makes for a filling meal but you can always add 1 cup of chicken for even
more protein!

Servings: 6

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Course:

Soup

Keywords:

soup tomato tortellini

Instructions

1 Chop all veggies up to bite-size pieces, making sure they are all around the
same size.
2 Sautee everything over medium heat (except corn and spinach you will add that
later) and add spices. Cook for about 10 minutes stirring every few minutes.
3 Add in corn and box of tomato pepper soup and ½ container of chicken stock.
Bring to simmer and let cook 30 minutes up to 2 hours (the longer it cooks the
better it tastes) stirring every 10 minutes or so. In the last 5 minutes add
spinach to wilt.
4 During the simmering time, I take out 6-8 plastic containers and put them on the
counter. I add in 6-8 tortellini to each container. I do this instead of adding
directly to the soup, so they don’t overcook, and you have even distribution. It
also helps with pasta portion control.
5 Once soup is done, take off heat and let sit about 10-20 minutes. Then ladle it
into each plastic container (about 3-4 ladles each depending on ladle size).
Cover and put in fridge or freeze. They heat up in about 2.5 minutes from the
fridge or after de-thawing from freezer.

Tomato-Pepper Veggie Tortellini Soup

Course:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook