Tomato Veggie Tortellini Soup: Great for a Quick Meal During the Week

Welcome to the 603rd Metamorphosis Monday!

Thanks so much for all your comments on the last post where I shared one of Nancy’s (my daughter-in-law) delicious meals that included Marinated Chicken Breasts, a Quinoa-Vegetable Melange and a delicious green salad. This weekend I updated that post with a printable version of the recipe. If you would like to print it out for future use, you’ll find the recipe here: Dinner is Served: Delicious Marinated Chicken, Quinoa-Vegetable Melange & a Killer Green Salad.

As requested, I’m back today when another favorite she makes often for her family: Tomato-Pepper Veggie Tortellini Soup. This soup is definitely a favorite of mine and my son’s–it never lasts long in the fridge around here!

Below, you’ll find Nancy’s cooking instructions interspersed between the photos, as well as a printable version of this recipe toward the end of this post. The following are Nancy’s instructions/comments for making this delicious soup–take it away, Nancy!

I make some form of soup every Sunday and pack it up in plastic containers, so we have it for lunches, especially now when 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. To be honest, you can use any veggies that you want, these are what I always have on hand and my family enjoys the most. The veggies paired with the pasta makes for a filling meal but you can always add 1 cup of chicken for even more protein!

Tomato-Pepper Veggie Tortellini Soup Ingredients

 

Chop all veggies up to bite-size pieces, making sure they are all around the same size. 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.

How to Make Tomato-Pepper Veggie Tortellini Soup

 

Add in corn, a 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.

Tomato-Pepper Veggie Tortellini Soup Recipe

 

In the last 5 minutes, add spinach to wilt.

Recipe for Tomato-Pepper Veggie Tortellini Soup

 

During the simmering time, I take out 6-8 plastic containers and put them on the counter. These are the containers I use each week: Soup Containers.

I add in 6-8 tortellini into each container – I do this instead of adding it directly to the soup, so they don’t overcook, and you have even distribution. Also helps with pasta portion control. There’s no need to cook the tortellini in advance.

Once the soup is done, take off heat or turn off the heat, and let sit about 10-20 minutes. Then ladle it into each plastic container (about 3-4 ladles each depending on ladle size). Then cover and put in the fridge or freeze. They heat up in about 2-2-1/2 minutes from the fridge or after de-thawing from the freezer.

Cheese Tortellini for Tomato-Pepper Veggie Tortellini Soup

 

I have also made this without the tomato soup for a clear broth. You would use 2 boxes of chicken stock in this case. For a creamy/decadent soup, you can blend warm chicken stock with a block of cream cheese, and it will be more of a creamy tortellini veggie soup. I have tried out all with my family and they are fans of them all.

Tomato-Pepper Veggie Tortellini Soup

 

Nancy, thanks so much for sharing this awesome recipe! I can personally attest to how yummy it is! Definitely one of my favorites! You’ll find a printable version of this recipe below.

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!
Prep Time15 mins
Cook Time30 mins
Course: Soup
Keyword: Soup, Tortellini, Tomato,
Servings: 6

Ingredients

  • 1 Tbsp Avocado Oil
  • 1 Med Onion
  • 1 Med Bell Pepper
  • 1 Med Zucchini
  • 2-3 Carrots
  • 2-3 Stalks Celery
  • 1 Cup Frozen Corn
  • 1 Cup Fresh Spinach
  • 1 Cup Cheese Tortellini (around 50) (from the refrigerated section)
  • 1 Box Trader Joe's Organic Roasted Tomato Pepper Soup
  • 2 Cups Chicken Stock/Broth
  • Salt & Pepper
  • 2 Tsp Garlic Powder
  • 2 Tsp Dry Parsley

Instructions

  • Chop all veggies up to bite-size pieces, making sure they are all around the same size.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

I have also made this without the tomato soup for a clear broth. You would use 2 boxes of chicken stock in this case. For a creamy/decadent soup, you can blend warm chicken stock with a block of cream cheese, and it will be more of a creamy tortellini veggie soup. I have tried out all with my family and they are fans of them all. 

Looking forward to all the wonderful Before and Afters linked for this week’s Met Monday!

Pssst: Did you know Between Naps On The Porch is on Instagram? You’ll find me on Instagram here: Between Naps On The Porch.

Like to know when a new blog post is up and available to read? Subscribe for email updates, it’s free and your email will never be shared.

Subscribe for free post updates via email here: Subscribe.

Metamorphosis Monday

Metamorphosis Monday is a party that’s all about Before and Afters. Please link up your Before and After projects like DIY projects, room makeovers, craft projects even recipes. Any Before and After is great! Please do not link up Table Settings, save those for our Tablescape Thursday party on Thursday. 🙂

If you are participating in Met Monday, please link up using the “permalink” to your MM post and not your general blog address. To get your permalink, click on your post name, then just copy and paste the address that shows up in the address bar at the top of your blog, into the “url” box for InLinkz when prompted.

In order to link up, you’ll need to include a link in your MM post back to the party so the other participants will have an opportunity to receive visits from your wonderful blog readers.

Update: Please do not link up table settings/tablescapes for Metamorphosis Monday. Please save those for our Tablescape Thursday party on Thursdays. Recipes are fine because that’s definitely a “Before and After” but please save your beautiful table settings for Tablescape Thursday. Pretty vignettes (transformations) you’ve created on atop a chest or somewhere in your home are great for our Before and After party, but let’s save the actual table settings for Tablescape Thursday. ♥

You are invited to the Inlinkz link party!

Click here to enter


*If a post is sponsored or a product was provided at no charge, it will be stated in post. Some links may be affiliate links. *



 Never miss a Between Naps on the Porch post! 

*Subscribe to have updates delivered to your Inbox. 



Comments

  1. Your soup sounds perfect for fall Susan, yum! thanks for the party

  2. I suggest using vegetable stock for vegetarians and dried pasta for vegans. xx

  3. Thank you so much, Susan and Nancy. I’ve got this yummy-looking recipe copied, and the ingredients on my shopping list. Can’t wait to try it!

  4. Thank you Nancy & Susan for a delicious sounding recipe. I’m definitely trying this!

  5. Hi Susan,
    I made the chicken yesterday and it was absolutely delicious! I also added grillmate Montreal chicken and a little cayenne. Fantastic! On your written recipe, you didn’t mention baking it in the oven after frying it, so I guess it can be cooked either way?
    Thank you,
    Susie

    • Awesome! Susie, thanks for catching that. I just added that info to the printable version of the post, along with the baking or air frying time.

  6. I love the idea of you sharing Nancy’s recipes! I am not one who enjoys cooking but have gotten into it more during these unusual times. I am just not very creative so these nice recipes will be very helpful. Because of you, I bought an air fryer & love it. I decided on an Ultrean brand & use it every day. I always say an air fryer is really a small convection oven & not really a fryer. Whatever it is, it cooks food so wonderfully.

    • I think of it the same way. I love that you don’t have to use oil. Amazing device! So glad you are finding these recipes helpful, Linda. I’m def going to make some of these when I get back home.

  7. Oh that looks fabulous! Love the idea of putting the pasta in the containers first! 🙂

    Thanks for sharing, Nancy & Susan – I’m going to try this out asap! Happy Monday!

  8. Nancy Bednar says

    Thank you so much Susan and her lovely DIL! I just ordered my containers and headed out to Trader Joes for fixings. Love batch cooking on the weekends and stocking up the fridge.

    Please share more and anytime!
    Nancy B

  9. Cyndi Raines says

    This sounds delicious! Printing the recipe for sure. With fall coming on, soup is always a great idea for supper –actually, I can eat a good soup all year around! Thank you Susan and Nancy!

  10. Thanks so much for hosting each week!! Stay safe, healthy, happy!!
    Hugs,
    Deb

  11. This is a silly question, I’m sure. But first — love your blog — look forward to each new posting. Thank you for all the work you do to give us awesome news about products, decorating and gracious living.

    Okay — for the tortellini soup: Do I understand correctly that you do not cook the tortellini first? Does it cook when you reheat the soup for serving? Thanks . . . and blessings on your day.

    • Not silly at all. I had meant to ask Nancy about that because I was wondering the same thing. I just asked and she said that you don’t cook it in advance. Okay, I just Googled and apparently when cooking totellino by itself, it gets added to boiling water for 7 minutes, so I guess when you add the hot soup, that’s all it needs.

  12. Brenda s. Lawrence says

    I eat a lot of zucchini and summer squash in the summer, as well as the other veggies, so this is a recipe that I will be printing off and making. Thanks Nancy and Susan! It really looks so yummy and perfect on a fall or cold winter day. I will be printing the other one too, so thank you Susan for making them into printable. Hugs, Brenda

    • Thanks, Brenda! Hope you enjoy them! I placed an online order last night with Kroger for a few things that I’ll pick up today. I’m going to try a new recipe. Will see how it goes and will share if it turns out to be a good one.

  13. Thanks for hosting! Have a great week!

  14. This soup sounds wonderful! Thank you both for the recipe! Now comes the question . Do you reheat the soup for 2 1/2 minutes in the microwave? Thanks in advance!

    • Yup. actually when I fixed a bowl from my son today and I had a bowl, I only microwaved each one for 2 minutes and that was perfect. But microwaves do very so you might need to microwave it a little longer. And the soup wasn’t rozen, it has just been refrigerated.

  15. Mary Conlon says

    Sounds like a great soup recipe to add to my collection! I see in the picture that Nancy uses fresh pasta not the dry. That probably works better if you aren’t cooking the pasta! Just a thought!

  16. Thanks so much for hosting each week, Susan! Hope you are doing well and enoying the transition from summer to fall. I love soup any time of the yar so I can’t wait to try this recipe. Thank you for sharing! Hugs, CoCo

  17. I just made Nancy’s soup in the chicken broth option & it is so good! It will definitely be a recipe I will keep & make often. It is very light but filling & I followed the recipe exactly. Thanks Susan & Nancy.

  18. I made this soup last night- It was one of the best soups we have ever enjoyed. Seriously, to the point of not having much left over to put in the containers for the freezer. I added a squeeze of fresh lemon juice and a little red pepper flake (we like spice). I am sharing this recipe all over the place today. Would you consider sharing more Sunday Soup recipes? I also make soup on Sundays and freeze for the week. When my dad was alive I would portion out the same way and bring him his meals for the week when I would visit on Monday. I miss him, he used to be so pleased to see me and get his homemade food. Thank you for such a delicious and nutritious recipe!! Keep them coming !

I'd love to hear from you! Please leave a comment!

*