I have a confession to make. Are you ready…? I don’t enjoy cooked carrots. If you’re ever perusing my recipes and wonder why there’s red bell pepper and not carrots, that’s why!
I will put carrots in a soup if I deem it necessary or I’m trying to use food in the fridge before it goes bad. If I had the choice, I would put bell peppers in almost any soup. I like the way the texture they provide. Even if they’re nice and soft, they still leave just a small crunch that’s still pleasant.
With that being said, if you don’t like bell peppers use carrots and vice versa! If you don’t like either, omit them entirely and use something you like.
I’m excited to share this soup because it has very minimal ingredients and there’s nothing overly complicated about preparing it. Saute, boil, and done. Super easy!
Prep Time: 10 minutes Cook Time: 15 minutes
What You Will Need:
- 1/2 Cup of Red Bell Pepper, chopped
- 1/2 Cup of Green Bell Pepper, chopped
- 1 Cup of Yellow Onion, chopped and diced
- 1/2 Cup of Water
- 3-4 Cloves of Garlic, minced
- 4 Cups of Chicken Broth
- 9 ounces of Tortellini (I used frozen.)
- 1/2 Teaspoon of Dried Parsley
- 1/2 Teaspoon of Dried Oregano
- 1/2 Teaspoon of Dried Basil
- 1/4 Teaspoon of Ground Pepper
- 1/2 Teaspoon of Salt
- 1/8 Teaspoon of Crushed Red Pepper
- 1/2 Teaspoon of Nutmeg
- Begin by placing the water, red and green bell peppers and onion in a large pot or dutch oven. I used water to soften my veggies but you can also use one tablespoon of oil. I soften my veggies until the water reduced completely. About 5 minutes.
- Then, I added the parsley, oregano, basil, crushed red pepper, nutmeg, and garlic. Cook until fragrant. About 1 minute.
- Add the chicken broth, salt, and pepper. Bring to a boil.
- Following the directions on the tortellini package, cook accordingly.
- Reduce the heat to low. Add in spinach and let it wilt.
- Serve and Dobrou Chut’!
I put some Parmesan cheese on top of my soup! This would also pair well with a salad or bread!