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 Soup2 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
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.