Posted in Family

MAY DAY Spring Vegetable & Tortellini Soup


e had this soup last night and the kids ate ALL their vegetables!  They even had seconds and told me to make it again and not change a thing with it!  They know me . . . I never follow recipes exactly.  I see ones I like but change it for our tastes.  This was a combination of several recipes and what we had on hand.  It was VERY good! 🙂

Spring Vegetable & Tortellini Soup

Saute together:

  • 2 cups sliced portabella mushrooms
  • 2 small onions, sliced
  • 6 garlic cloves, minced
  • 1/4 cup butter
  • (If I had leaks, I would have had a good cup of these in too)

In separate pot, bring to boil: 

  • 2 -10 oz. cans vegetable broth
  • 2 cups water
  • 1 Swanson VEGETABLE  Flavor Boost 

Then add in and bring to boil again: 

  • 1 bunch broccoli, cut up, stems removed
  • 1 bunch asparagus, ends removed, cut into 1 inch pieces
  • 10 oz shredded carrots
  • 1/3 cup wild rice mix (next time I will probably do more like a 1/2 cup to 1 cup of rice)

Boil for approximately 20 minutes – until rice and veggies are tender.
Then add in:

  • 1 cup torn spinach leaves
  • 1 cup chopped cabbage
  • 1 can corn
  • 1 lb. frozen Tortellini – your choice of type

Directions: Bring to boil, stirring often. Cook only until Tortellni is tender.

Served with ciabatta bread made into garlic toast.  YUM!


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Beloved KEPT Child of Jesus stumbling by faith ~ Married 30 years ~ Blessed Mama of 10 beside me & 2 at Jesus' feet ~ "Retired" homeschool mama of 22 years ~ Writer * Blogger * Reviewer ~

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