(20 min) Cheese Tortellini and Vegetable Soup

IMG_1984.jpg

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 🙂

Ingredients:

  • 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

Directions:

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

IMG_1969.jpg

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

IMG_1970.jpg

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

IMG_1973.jpg

  • Add spices and stir

IMG_1976.jpg

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

IMG_1977.jpg

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

IMG_1978.jpg

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

IMG_1981.jpg

Advertisements