Trader Joe's Spinach Tortellini Soup: Cooking With Courtney

From Feed the Soul Blog:

My diet is about 75% pasta and 25% soup when chilly fall and winter nights strike, and I’m always hankering for a hot, comforting meal. This simple, nutritious, vegetarian soup is the best of both worlds!

Prep is minimal and the whole dish cooks in about 20 minutes because we’re working with two Trader Joe’s specialty items that do most of the work for us: Spinach Tortellini and Garden Vegetable Soup. Throw in some fresh, garlicky sautéed mushrooms for some extra pizazz.

Altogether, that’s 4 main ingredients plus a little bit of olive oil/butter, and salt and pepper to taste!

Skip to the full recipe.

If you really want to get fancy, you can sprinkle some fresh basil and parmesan cheese on top to take this easy soup recipe to the next level. Make it a whole meal and serve it with a wine pairing — we’ve got two selections for you on the full recipe post!

Carnivores looking to add some extra protein can consider adding sausage crumbles or bite-sized pieces of chicken breast to make this soup a bit heartier.

Both the Trader Joe’s Garden Vegetable Soup and Spinach Tortellini are super affordable, so this dinner is a pocket-friendly, weeknight savior!

You can bet that whenever the next, rare California rainstorm hits, I’ll be hunkering down and braving the storm with a bowl of this soup and onesie pajamas to protect me from the freezing below-60 temperatures.

See the complete recipe post, including ingredients, instructions, tips and more photos, at feedthesoulblog.com.

Tutorial: Watch Me Make This Recipe

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