I also like to call this “Lazy Gal’s Quick Tortellini Soup”. Thanks to Trader Joe’s you can have this soup ready in 30 minutes without having to break out a cutting board or break a sweat. There are so many great, pre-prepped veggies at TJ’s, I was able to amp up the health factor by adding lots of greenery. I’ve also included notes for how to replicate some of the ingredients if you don’t have a Trader Joe’s nearby or if you just feel like making things fully from scratch.
*Vegetarian if you use vegetarian tortellini* *vegan if you use vegan tortellini*
- 1 tablespoon olive oil
- 1 14.5-ounce container Trader Joe’s Mirepoix (or sub 1 small onion, 2-3 stalks of celery, and 2 large carrots, chopped small)
- 1 32-ounce container vegetable broth (or sub broth of choice)
- 2 cups of water, plus more as/if needed
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder (or sub 1 teaspoon fresh garlic, chopped fine)
- 1/2 teaspoon salt, plus more as needed to taste
- 1/4 teaspoon black pepper, plus more as needed to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 package tortellini of choice (I used cheese)
- 4 cups chopped kale (I used about half a bag of ready-to-use tuscan kale from Trader Joe’s)
- 1 package Trader Joe’s fresh English peas (or sub 2 cups frozen peas)
- fresh or dried parsley, optional for garnish
- Heat a large pot over medium heat. Add olive oil. When the oil is heated, add the mirepoix and cook until the onions are translucent, about 5 minutes.
- Stir in broth, water, bay leaf, basil, garlic powder, salt, pepper, thyme, and oregano. Bring to a boil.
- Stir in tortellini and kale and cook following the cook time on the tortellini package.
- Stir in peas and cook for 90 seconds, or until they’re cooked and heated through. Taste test and add salt and/or pepper, as needed.
- Serve in bowls and garnish with parsley, if using. Serve with whole grain toast or crackers.
Note 1: switching the tortellini flavor can change the flavor profile of this whole soup. Experiment and see which one you like best!
Note 2: This recipe should make roughly 6-8 servings. If you have leftovers, place them into individual storage containers and freeze them for an even easier, even faster dinner for another busy weeknight.