Saturday, January 7, 2017

Run Jen Run’s Favorite Vegetable Tortellini Soup

Here I go, here I go, here I go. I said girls what’s my weakness? 


Does anyone remember the SNL skit “Give it on up to Homelessville” with Justin Timberlake?

But really—I’ve been eating SO MUCH soup lately.  This one in particular I’ve made about a dozen times since marathon training began and since I’m pretty superstition and training has been going well, I keep making it.  It’s a slow cooker recipe that originally came from Southern Living but I’ve altered a bit to my liking.  I love that it ends up being about 6 or 7 meals for me and I can heat it up quick on the stove on lunch break while out throwing rocks for G.

8 oz chopped celery
12 oz chopped onion and bell pepper mix
1 zucchini, chopped
1 can cannellini beans, drained
1 can diced tomatoes with basil, oregano and garlic
16 oz package frozen mixed vegetables (I use carrots, corn, green beans, peas, baby lima beans)
32 oz chicken broth
1/2 tsp pepper
Fresh garlic (optional)
1 package refrigerated cheese tortellini


Optional Step! Before putting into the slow cooker, sauté celery, onion and bell pepper mix for 5 minutes or until tender.  If I’m short on time, I skip this step which leaves a little crunch to your soup.

Place all ingredients into the slow cooker EXCEPT the tortellini.

Cover and cook on LOW for 7 hours.

Add tortellini and cook on HIGH for 20 minutes.

SOUP there it is!  Enjoy!!

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