It's still soup season! I'm loving the warmth of soup right now, especially ones like this that are full of veggies & have a flavorful tomato based broth.
This soup came together so quickly. While it's simmering, you have time to make a salad & slice some bread for with it. It's filling & hearty, especially due to the tortellini, but yet light enough to not weigh you down.
We had some snow early this week, which was perfect soup weather, but now it's getting warm again. I hope we get a few more cold spurts before the end of winter. I want all the bugs to freeze & the germs to die so we have less colds & flu going around!
Plus, cold weather means more time for eating soup. :-)
Tortellini Vegetable Soup
Serves 4-6
1 onion, chopped
2 jalapenos, seeded & minced
6-8 white button mushrooms, chopped
4 cloves garlic, minced
14 oz. can of diced tomatoes
2 c. water
4 c. vegetable broth
16 oz. bag of frozen mixed vegetables*
1 T tomato paste
1/2 tsp. sea salt
12 oz. bag of frozen cheese tortellini
In a large pot, cook onions & jalapenos over medium heat until translucent, about 5 minutes. Add mushrooms, cook until soft, about 3 minutes. Add garlic, stir, and then add tomatoes, water, and vegetable broth. Bring to a boil, then lower to a simmer. Add frozen vegetables and tomato paste. Simmer for about 20 minutes to allow flavors to develop. Add sea salt (taste first - the amount you need will depend on the saltiness of your tomatoes and broth). Stir in tortellini and cook for the length noted on the package directions (mine said cook for 3-5 minutes). Serve immediately.
Leftovers can be stored in the refrigerator & reheated either on the stove or in the microwave.
*I used the Hanover brand of frozen vegetables for soup, which included peas, corn, potatoes, carrots, okra, rutabaga, green beans, lima beans, onions, & cabbage.
with almond-coconut milk.
