Office Mini Tortellini and Turkey Meatball Soup
This soup has a rich brown broth, hosting a perfect blend of vegetables, meat and pasta.
1 2 quart crockpot. Plug this in, with the crock inside and turn on HIGH.
A paring knife
A spoon to stir the soup
1 package Hormel Turkey Meatballs, or leftover meatballs of your choosing quarter each one. Microwave these for about 3 minutes, be careful not to scorch them. They should be heated, lightly browned. Put them into the crockpot.
Boil about 4 cups of water and put this into the pot as well, this should be below the rim the lid sits on.
1 tsp fresh dill crushed with fingertips
1 small bay leaf
1 Tbsp basil crushed with fingertips
2 large cloves of minced garlic
Salt and fresh black pepper to taste
1/4c zucchini sliced into rounds and then quartered ( this makes triangles)
1/4c purple onion thinly sliced ( this will be purple strands)
1/16th c chopped sundried tomatoes ( strips or chunks of deep red)
1 c Mini tortellini dried
Complete this dish before plating by stirring the following in:
1 Tbsp of cider vinegar ( you could use red wine or basalmic as well)
1/2c frozen green peas
1/4c roughly chopped green, red or yellow pepper
So the browned meatballs and heated water are already in the heating pot.
Wash, chop and microwave the vegetables, lightly on the same plate you heated the meatballs and put in the pot.
Put all the spices into the pot directly.
The water will take at least 30 more minutes before you can put the tortellini in, and in the crockpot, this will take about 30 minutes. If it is refrigerated tortellini, which is larger and softer, this will be less, but it won’t be like boiling it in a regular pot because it doesn’t get as hot.
This generates at least 4 servings of soup, which can be eaten then, or frozen and revisited another day. Cooled soup, can be stored in sandwich bags and frozen flat so it stacks easily and can be thawed slightly then placed in a reheatable container.