We’ve been doing a lot of meat-free nights around here lately. To be honest, meat is really expensive lately, and the kids and I don’t eat it often anyway.

I was craving soup over the weekend, so I rummaged through the cupboard and fridge and dug out some ingredients that made a super easy and filling soup.

Veggie Cheese Tortellini Soup (makes 4-6 servings)

• 2 t. oil of your choice
• 1 package TJ Farms Seasoning Blend (From Dollar Tree). Contains Onions, bell pepper, celery, and parsley
• 2 carrots, peeled and diced*
• 1 cloves garlic, diced
• 3 tomatoes*, deseeded and diced 0r 1 14.5 oz can of diced tomatoes in juice
• 6 cups of your favorite stock- I used veggie stock
• 1 bag of washed spinach leaves*
• 1 bag shelf stable cheese tortellini
• 2 T Italian Seasoning
• 1 Bay Leaf
• Salt and pepper to taste

Directions

1. In a large stock pot, heat oil.
2. Add bag of seasoning blend and carrots. Cook until onions are clear, about 5-10 minutes.
3. Add garlic, cook over medium until fragrant.
4. Add tomatoes, stock, bay leaf, and Italian seasoning. Reduce heat to low, cover pot and simmer on low for 10-20 minutes.
5. After soup has simmered and adjust the seasoning as needed. Add in spinach leaves and tortellini, cover, and cook on low for an additional 15-20 minutes. The pasta will swell as it cooks. Discard the bay leaf prior to serving.
6. Serve topped with a sprinkle of parmesan cheese and hot, crusty bread.

All ingredients that have an * next to them came from our Yasukochi Family Farms CSA box. I love these boxes- Farm Fresh produce is delivered to our door once a week, no traveling to the store, worrying that I am overpaying for produce, or that I am going to pick the wrong melon or corn.

If cheese tortellini isn’t your speed, here is a shelf-stable mushroom tortellini that sounds tasty! If you want another type of filled pasta, use the suggested cooking time on the package instead of the time in step 5.

This soup is even better on the second day, and freezes well!