(20 min) Cheese Tortellini and Vegetable Soup


Brrrrr……. I don’t know about you but here in Northwest Arkansas it has been absolutely frigid. School has started back and I needed a recipe to keep me warm and something that was easy to take to campus. I am not an expert at meal prepping because I really fly by the seat of my pants when it comes to what I am craving for dinner or lunch. I wanted something EASY and yummy, let me tell you… this soup recipe ROCKS.  I put this together in a matter of minutes and have been eating on it for three days and still have a ton of leftovers. Bare with me this semester because it’s going to be a long ride! My goal is to post more and I haven’t quite figured out how to do that just yet with my schedule. It’s definitely going to take me meal planning (die)…. but it’s worth I️t 🙂


  • 8 Cups Vegetable Stock or Chicken Stock
  • 6 oz of Tomato Paste
  • 10 oz Cheese Tortellini (I used marketside brand)
  • 16 oz Bag of frozen veggies (this is for pure convenience people) use fresh if you want to chop for days.. haha
  • Spices: Garlic Powder, Onion Powder, Parsley, Oregano, Salt, and Pepper
  • 1/2 to 3/4 cup of Heavy Cream


  • Bring Vegetable stock to a boil over medium/high heat


  • Add in tomato paste and mix well- Bring to a low boil


  • Add in your frozen vegetables and keep simmering (5-6 min)


  • Add spices and stir


  • Then add 10 oz of  uncooked cheese tortellini (cook for about 2-4 minutes)


  • Add in cream and then continue to cook for about 3 more minutes.


  • Add more cream if you’d like– I probably added about 1/2 and dash of cream.
  • Salt and pepper to taste!



Winter Butternut Squash Soup

This recipe was given to me by a wonderful friend and fellow blogger Jamie. I have never made soup before because I feel that most recipes take 10 years to make. This recipe I kid you not takes 10 minutes. What I love about butternut squash soup is that it is SO easy to pair with just about anything. I have put ground turkey and sautéed kale in it as well as turkey sausage. In this picture all I have in addition to the original recipe is a dash of cinnamon. Don’t be scared to make a soup especially one this easy.



-3 bags of green giant cubed butternut squash steamer bags. (I find mine by the salad in the produce section)- also it’s hit or miss if they are there. You can easily roast your own squash if necessary.
-1 TBS of coconut oil
-1/4 TSP sage
-1/4 TSP of crushed red pepper flakes
-salt and pepper to taste
-2 cups of vegetable broth

-Pierce holes in the 3 steamer bags and microwave all 3 for 7 minutes.
– place all squash, spices and broth into a high speed blender and blend until smooth.

Nutritional Information
Serves: 5 (about 1 cup per serving)

Calories- 127
Fat- 2.5g
Carbs- 25g

Jamie’s blog: dinneringymclothes.blogspot.com