Name: Easy Tortellini Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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

Description

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*

Ingredients

Scale

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

Instructions

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.

Notes

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.