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Vegetable Tortellini Soup
with black eyed peas

Active: 25 min Total: 6 hr 20 min
The slow cooker is a great tool to cook dried beans because it gives them a creamy texture. Since this vegetable and tortellini soup is going live just before the New Year, we use black eyed peas (for a bit of luck!), but any dried beans will work. Smarts: If not making this with the slow cooker, use canned beans to reduce cook time.
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Ingredients

Metric
Servings:
4
Vegetable Tortellini Soup:
  • Carrots - 1/2 lb , peeled and sliced into rounds
  • Onions, small - 1 , diced
  • Celery - 2 ribs , diced
  • Garlic - 3 cloves , diced
  • Cheese, parmesan - 3 oz , grated, rind reserved
  • Oil, cooking - 1 Tbsp
  • Italian seasoning - 2 tsp
  • Tomato paste - 2 Tbsp
  • Vinegar, apple cider - 2 tsp
  • Black eyed peas, dried (note: use dried only if making with a slow cooker; if making on the stovetop, buy 1 can of beans for 4 servings) - 8 oz
  • Thyme, fresh - 2 sprigs
  • Stock, chicken or vegetable - 6 cups
  • Tortellini, fresh or frozen - 8 oz

Nutrition Facts

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Prep

  1. Carrots / Onions / Celery / Garlic - Prep as directed and combine. (Can be done up to 4 days ahead)
  2. Cheese - Grate and reserve rind. (Can be done up to 2 days ahead)
  3. If making in slow cooker: Heat a skillet over medium-high heat. Add oil and when it begins to shimmer, add carrots, onions, celery and garlic. Saute until onions are soft, 3 to 4 minutes. Add Italian seasonings, tomato paste and vinegar and saute until veggies are coated, ~1 minute. Transfer to the bowl of a slow cooker and add beans, thyme, stock and parmesan rind. If ingredients are not covered by liquid, add additional stock or water to cover. Cook until beans are tender, 3 to 4 hours on high or 6 to 8 hours on low. (Note: cook time will vary based on the age of the beans.)

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Make

  1. If making on stovetop: Heat a Dutch oven over medium-high heat. Add oil and when it begins to shimmer, add carrots, onions, celery and garlic. Saute until onions are soft, 3 to 4 minutes. Add Italian seasonings, tomato paste and vinegar and saute until veggies are coated, ~1 minute. Add beans, thyme, stock and parmesan rind. Reduce heat and simmer for 10 minutes to allow the flavors to come together.
  2. To the soup add tortellini. (If using a slow cooker, make sure the heat is on high at this point). Simmer until tortellini is tender, 12 to 20 minutes, depending on if you are using fresh or frozen.
  3. Season soup with salt, pepper and a bit more vinegar if needed.
  4. Ladle soup into bowls and top with grated parmesan cheese.

Nutrition Facts

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