Hearty Tortellini and Vegetable Soup


Today was a rainy, cool fall day. A hearty soup seemed like the perfect meal to make for dinner. I love soup, but sometimes find that they lack texture and flavor. This soup is packed full of different textures and salty, sweet, acidic, and creamy flavors. Perfect for a cool fall or winter night!


-2 cups uncooked tortellini (I used spinach and cheese)

-2 large carrots, finely chopped (about 1.5 cups)

-1 red onion, finely chopped

-2 cups baby bella mushrooms, finely chopped, or 1, 8 oz can sliced mushrooms

-2, 28 oz can crushed tomatoes

-3 cups vegetable stock

-handful of basil, roughly chopped

-4 cups fresh spinach

-4 cloves garlic, minced

-1 tablespoon italian seasoning

-1 teaspoon garlic powder

-1 teaspoon red pepper flakes (or to taste)

-1 teaspoon salt (or to taste)

-2 tablespoons olive oil

-Fresh parmesan for garnish

In a large soup pot, heat olive oil on medium-low heat. Add carrots, onion, and mushrooms. Saute until the vegetables are fork tender. Add garlic and fresh basil and saute for one more minute. Add cans of crushed tomatoes, vegetable stock, and seasonings. Simmer for 30 minutes until flavors meld. Turn heat up to medium-high heat and when it comes to a boil, add the tortellini and fresh spinach. Cook until tortellini is cooked and taste for seasoning; adjusting if needed. Top with a spoonful of fresh parmesan if desired. Enjoy!

Vegetable & Bow-Tie Stew (because Autumn is here!)

Veggie Stew

Yield: ~12 cups of soup

-1/2 lb bow-tie pasta (or the pasta of your choice)

-1 large onion, minced

-1 large zucchini, diced into 1/2 inch pieces

-1 leek stalk, diced

-1 large red bell pepper, diced

-2 cups of green peas

-4 cloves garlic, minced

-1, 32 oz. vegetable stock (I used this)

-6 cups of water

-2 tablespoons butter

-3 tablespoons olive oil

-2 large handfuls of basil, roughly chopped

-2 tsps freshly cracked black pepper

-3 tsps salt

So, depending on what you have in your fridge or what vegetables you prefer in soup, you can of course have some fun with this and put in whatever veggies you like. I LOVE leeks, zucchini, red bell peppers, and peas in my soups because the leeks are nice and onion-y but still maintain their sturdiness, and the other vegetables add a nice sweetness to the soup without adding extra sugar. I also love soups because you only need ONE POT to make the whole thing! Very easy clean-up.

To begin, add the butter and olive oil to a large pot on medium heat. When the butter has melted, add your onions. When they become translucent (about 3-4 minutes), add in the leeks, bell pepper, and zucchini. Stir well until the veggies are tender. Next, add your minced garlic and peas (I use frozen peas from Wegmans). Stir well, then add your liquids–the vegetable stock and the water. Then add the salt & pepper. Taste for seasoning, and adjust if you need to. Let the soup simmer on medium-low heat for about 30 minutes, then raise the temperature to high. When the soup comes to a rapid boil, add the bow-tie pasta. When the pasta is cooked, add the fresh basil, and serve!