It’s a mouthful, I know. A mouthful of super delicious soup, that is!
On a chilly Sunday, I can’t think of anything better than a piping hot bowl of soup to sip on, while wrapped in a cozy blanket, watching a movie (probably a romance, if I’m being fully honest!).
This soup has to be one of my favorites and my go-to soup of choice. On a Sunday, I have one or two moods for dinner. Either I want to slow cook something delicious all day, so when I get home from church, the smell of dinner cooking greets me right at the door, or I want something super easy that can essentially be thrown together. Whatever happens, I want it to be something filling, and to be ready by 4:30.
This Sunday, I was definitely leaning towards the latter, so my Easy-Peezy Lemon Tortellini Veg Soup found it’s way on to my menu! You are going to love how easy this soup is to make; in about thirty minutes, you will a super yummy dinner on the table! The leftovers for this soup heat up incredibly well! The only trouble now is how to make sure there are any leftovers…
One bag of frozen cheese tortellini
Two cartons of chicken stock
One medium onion
Three large carrots
Two stalks of celery
One bag of frozen peas
Two tablespoons of olive oil
Chopped basil or parsley (for garnish)
Salt and Pepper, to taste
First, chop all of the veggies, and put aside. I suggest chopping the carrots slightly smaller than the onion and celery since they take longer to cook down. In a dutch oven, on medium-high heat, put the two tablespoons of olive oil in the pan. Add the onions and allow to soften. Once the onions are slightly softened, add the carrots and celery. Allow them to cook for about 7-8 minutes for the carrots to lose some of their crunch.
Add in both cartons of stock. Bring to boil. Once the soup is boiling, add in tortellini and peas. Zest half the lemon and put aside for garnish later. Cut the lemon in half, and place half or the whole lemon into the broth. Adding the whole lemon will bring more tart lemon flavor into your soup, so add however much you like! I typically only had half, because I like the more subtle lemon flavor, but it’s up to you! Add salt and pepper to taste. Cover with lid and allow to cook for 10 minutes.
Remove lid, take out lemon pieces. Serve up with a sprinkle of basil and/or parsley, and lemon zest. Your soup is ready to be devoured! While this soup is delicious on its own, a loaf of crusty French bread is never a bad idea!
I hope you enjoy your soup, whether it’s a Sunday or any other day of the week!