Even though I’m usually cooking for only one or two – I attempt to cook several times per week for several reasons:
1. It’s significantly cheaper than eating out.
2. It’s significantly healthier than eating out.
3. I can control all the ingredients I’m eating (Anybody else have a weird food thing?)
So, I gravitate towards soups, stews, and one pot meals regularly!
One of my favorite easy weeknight recipes was inspired by a former coworker of mine – Roasted Red Pepper Tortellini Soup. It’s light enough in the summer and a great filling vegetarian option for the winter months!
So, to begin, chop my onion & bell pepper. (I just happened to have some mini peppers that needed to be used, but I’d suggest using a regular size pepper for time sake!)
Heat the olive oil over medium heat, begin cooking onions until they are translucent, and then add the bell pepper and seasonings and saute until peppers are cooked and seasonings fragrant.
While the onions & peppers are cooking, wash & prepare the spinach. I buy the least processed spinach (basically in a bunch with a twist tie), so mine is usually pretty dirty, so I also cut off the stems because of this. Set aside.
Once the veggies are adequately cooked, add the whole carton of red pepper soup, and the can of undrained diced tomato.
Note: The consistency of this soup is pretty thick; if you want a thinner consistency soup, add 1/2 to 1 cup of water or chicken broth to thin out the soup.
At this point, you’re nearly done! Add the frozen tortellini next, and allow the soup to come to a boil.
Once it’s boiling, reduce heat to a simmer for 15-20 minutes to let the flavors meld. I add the fresh spinach at the very end of cooking, and allow it to wilt in the soup. And you’re finished!
Garnish with any number of acoutremonts! I like a little crunch, so I’ll occasionally add croutons, sometimes cheese, or in this picture, chopped fresh basil. Delish!
Easy Red Pepper Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 32 oz carton Roasted Red Pepper soup
- 1 14 oz can of tomatoes (Low sodium if desired)
- 1-2 each bell peppers (or 6-8 mini bell peppers)
- 1 cup fresh spinach
- 1 small yellow onion
- 2 cloves garlic
- 1 tsp oregano
- 1/2 tsp cayenne, or more for flavor (omit if desired)
- 1 19 oz bag frozen tortellini
Instructions
- Heat Olive Oil over Medium Heat
- Chop Onion & Bell Pepper and add to soup pot when olive oil is heated.
- Saute onion & bell pepper until nearly cooked, and add garlic, oregano and cayenne.
- Continue to saute a few minutes more until garlic & herbs are fragrant.
- Add carton roasted red pepper soup, and undrained can of diced tomatoes. Stir to combine.
- Add the frozen tortellini & stir.
- Bring soup mixture to a boil, and then reduce to a simmer for 15-20 minutes to let the flavors meld.
- While the soup is cooking, wash & prepare your spinach, removing stems & any debris.
- When the soup has simmered for 15-20 minutes, add the spinach and stir until wilted.
- Garnish with croutons, and fresh basil and enjoy!!
Notes
I would love to hear your feedback! Let me know how your roasted red pepper tortellini soup turned out!
