• Anne-Ashley

(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 :)



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

  • 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!

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  • @ieatcakeforbreakfast
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