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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 minutes
Cook Time30 minutes
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.