Creamy Cheesy Tortellini Soup

Ingredients

• 1 tbsp olive oil
• 0.5 cup frozen veggies (author used a peppers and onions mix)
• 0.33 cup cheese tortellini
• 1.5 cup water
• 1.5 tsp chicken stock (concentrated base or bouillon)
• 2 tbsp heavy cream
• garlic powder (to liking)
• ranch seasoning (to liking)
• turmeric (to liking)
• 3 tbsp cheddar cheese
• 0.5 tsp all purpose flour

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   To a small oven-safe bowl or a mini pot (like a Ballarini mini pot), add the olive oil, frozen veggies, cheese tortellini, water, chicken stock, cream, garlic powder, ranch seasoning, turmeric, cheddar cheese, and all-purpose flour.

3. 3

   Cover the bowl or pot tightly with a lid or foil.

4. 4

   Bake in the preheated oven for 20-30 minutes, or until all the ingredients are cooked through and the soup has come together.

5. 5

   Carefully remove from the oven, stir to ensure the cheese and flour have thickened the broth evenly, let it cool slightly, and enjoy.

Notes

This recipe is designed for compact cooking and is easily customizable based on what frozen vegetables you have on hand.

Nutrition per serving

• soup
• main
• vegetarian
• baked
• single-serve
• easy
• tortellini