This Tortellini Soup Mix in a Jar makes a great gift anytime of the year.
January is National Soup Month and we’ve been making soup and talking about soup all this month.
Soup is a healthy, inexpensive meal idea that can usually be pulled together fairly quickly. But not all soups need to be made from scratch. This pretty, layered tortellini soup is convenient to have on the shelf for a night when the whole family wants something quick and easy.
And don’t think that soup mixes in a jar are just for Christmas gift-giving. Soup mixes in a jar make a great gift anytime. This mix might be especially appreciated by:
- Someone who just had surgery – it’s difficult to fix dinner when you should be in bed!
- Someone who has several children participating in many activities – a quick pot of soup is ready when they are.
- Elderly relatives and friends – or others who might find it difficult to get to the store during the winter.
- Campers and winter sporting enthusiasts – soup in a jar is the perfect meal to take when snowshoeing to that cabin in the woods for the weekend.
- Anyone who is tired after a long day at work – who wants to stop and wait for take-out? It’s quicker and healthier to go home, pour this mix in a pot, add water and let it cook while you slip into your flannel pjs and fuzzy slippers (ok, maybe that’s just me).
We made this mix during one of my Gifts From the Kitchen classes. I have since made several jars for gifts – and to keep on my own shelf. If giving as a gift include a 14 oz. can of chopped tomatoes and perhaps a nice soup bowl and cloth napkin.
A Note About Ingredients
- Red lentils cook up very quickly and provide not just protein, but will “thicken” the soup also.
- Make your own dried vegetables or order them from my favorite supplier, Harmony House Foods.
- Use any kind of tortellini you like, as long as it is the dried kind, not the fresh kind. I usually include cheese or spinach tortellini because they are the varieties available in my area.
- Use purchased chicken bouillon. Better yet, use the much more flavorful and healthier vegan broth powders from last week.
- If giving as a gift, write out the instructions on an index card and tie to the jar with a big ribbon.
- 1 pint Mason jar
- ⅓ cup red lentils
- 1 Tbsp dried leeks
- 1 Tbsp dried bell peppers
- 1 Tbsp dried carrots
- 1 bay leaf
- 1 – 1 ¼ cups dried tortellini
- 1 Tbsp chicken bouillon or vegan broth powder
- 1 Tbsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tsp fennel seeds
- 1 Tbsp dried parsley
- 1 tsp Spanish paprika
- Layer lentils, leeks, peppers, and carrots in Mason jar.
- Place bay leaf standing up on one side of the jar.
- Pour tortellini into jar, being careful not to overfill.
- Add the bouillon, onion powder, pepper, salt, fennel, parsley and paprika to a small zip-top bag.
- Seal the bag and place on top of the soup mixture.
- Add the following directions: Add all ingredients to a large saucepan with 5 cups of water and 1 (14oz) can of diced tomatoes. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until lentils and tortellini are tender. Serve topped with grated cheese or pesto. Optional additions: Add 2 cups of chopped chicken or turkey and ½ cup frozen peas.