(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!