Split Pea Tortellini Soup Mix
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A layered jar of split peas, dried vegetables, tortellini and seasonings. Simmer it with water for a hearty main-dish soup.
Ingredients
- 3 oz dried cheese-filled tortellini (about 2/3 cup)
- 1/4 cup dried tomatoes cut into small pieces
- 1/3 cup dried green split peas
- 1/2 cup dried chopped carrots
- 1 Tbsp instant chicken bouillon granules
- 1 Tbsp dried minced onion
- 1 1/2 tsp dried basil
- 1 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
Equipment
- mason jars
- zip-top bags
- stockpot
Directions
- Layer the dry ingredients in a wide-mouth quart jar, cone bag, or vacuum bag.
- Close tightly and attach the cooking directions.
Notes
Add: 5 cups water; optional 1 cup chopped cooked ham or sausage.
Empty one package into a stockpot, add 5 cups water. Bring to a boil, reduce heat, cover, simmer about 50 minutes until peas are tender. Stir in meat near the end if using.
Storage: dry mix airtight up to 6 months. Soup refrigerated within 2 hours, 3 to 4 days; freeze up to 3 months.
Cheese tortellini must be the shelf-stable dried kind, not refrigerated.
Nutrition
Serving: 66g | Calories: 143kcal | Carbohydrates: 24g | Protein: 7.4g | Fat: 2.4g | Saturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 9.1mg | Sodium: 586mg | Potassium: 267mg | Fiber: 4.9g | Sugar: 2.3g | Vitamin A: 2461IU | Vitamin C: 3.5mg | Calcium: 62mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; the dry mix as listed; what you add when cooking is not counted; dried cheese-filled tortellini counted as cheese tortellini, dried green split peas counted as dry split peas, instant chicken bouillon granules counted as beef bouillon powder, dried minced onion counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.
