Saturday, November 22, 2014

Slow Cooker Bell Pepper and Tortellini Soup


We’re getting to that fabulous point of fall when it’s finally cool enough out for oodles and oodles of soup.  I love Soup.  I’ll pretty much try any kind.  This combination of veggies and tortellini makes great lunches for my husband and I to take to work with us.  You can also add some Cayenne Pepper or Red Pepper Flakes to spice it up if you’re feeling adventurous.   


Bell Pepper and Tortellini Soup

2 servings
5 minutes to prep
12 minutes to cook
·       1 ½ Cups Diced Yellow Bell Peppers
·       1 Cup Diced Onion
·       2 ½ Cups Frozen or Dried Tortellini
·       2/3 Cup Celery
·       1 Can of Northern Beans
·       4 Cups of Chicken Broth
·       3 Cloves Garlic Diced
·       1 ½ Cup Butternut Squash
·       1 tsp. Salt
·       4 Tsp. Parmesan Cheese 




Ready Slow Cooker, set heat to high.  Add onion, bell peppers, celery, beans, chicken broth, garlic, salt, and butternut squash.  



Cook on High for 4 hours.  Then add tortellini and cook for an additional half hour.



Serve with a sprinkle of the Parmesan Cheese on top.



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