Vegetable Tortellini Soup Mix
Ingredients
* 6 tablespoons instant chicken bouillon granules
* 2 tablespoons dried minced onion
* 1 tablespoon dried Italian seasoning, crushed
* 1 teaspoon ground black pepper
* 1/2 teaspoon garlic powder
* 3 bay leaves
* 2 6- to 8-ounce packages dried cheese-filled tortellini
* 2 4-ounce containers dried carrots, corn, peas, bell peppers, and
tomatoes*
* 4 cups dried tomato slices or dried tomato bits*
Directions
For seasoning mix, in a bowl, combine bouillon granules, dried onion, Italian
seasoning, pepper, and garlic powder. Divide bouillon mixture and bay leaves
among three small plastic bags. Seal bags and set aside.
Divide tortellini among three quart jars. Divide dried mixed vegetables and
dried tomatoes among jars. Place a bag of the seasoning mix in each jar. Fasten
lids; attach directions (below) for making Vegetable Tortellini Soup to jars.
Make-Ahead Directions: Store in mix a cool, dry place for up to 3 months.
To Make Soup: In a large saucepan, bring 6 cups water to boiling. Add seasoning
mix and soup mix. Return to boiling; reduce heat. Simmer, covered, about 15
minutes or until tortellini and vegetables are tender. Discard bay leaf. If
desired, sprinkle servings with shredded Parmesan cheese. Makes 4 (1 1/2-cup)
servings.
*Tip:Look for dried vegetables in the produce section of your supermarket.
Enjoy.
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