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Spicy Mexican Style Vegetable Soup with Tortellini

Mexican Style Vegetables Soup with Tortellini

Hello Foodie Friends, 

How is everyone? Did anyone do anything special?   I have been trying to make a room in my house look more like an office.  So far it doesn’t seem to be working out. I need a larger desk, a few DIY bookcases etc. Most of my books and cookbooks are placed on a plastic bookcase that is falling apart. 

Half of the room looks like a photo studio, and the other half looks like a classroom. hahahhha.  The only item that I do not need  to replace is my beautiful white comfy chair. 🙂  I almost forgot to mention that Charlie has brought most of his toys into this room.  🙂  I do spend most of the day in this room, so he is usually likes to be in here with me. 🙂  It is a small room but I don’t mind I like the cosiness of the room.

Over the weekend, I was able to take down some of my cookbook and old recipes.  I took a look at some of the recipes I have accumulated over the years and  I came across some great Vegetable recipes that I have kept in a small notebook for over 25 years.  As I was skimming through my recipes, I asked myself wouldn’t it be interesting to try and combine the Mexican and Italian  cusines and see what comes out of it. 

My dear friend Rosie from Mexico, has sent me so many recipes in the past that I still have not been able to get too.  I went to the kitchen and started to experiment with a little bit of this, and a little bit of that. And a few more ingredients and the end result was this delicous, warm Mexican Style Spicy Soup. 

Have a Happy Monday!!

Spicy Mexican Style Vegetable Soup with Tortellini

A spicy soup filled with Vegetables and Pasta

Course Soup
Cuisine Mediterranean
Keyword Comfort Food
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 1 package Frozen Vegetables (peas,carrots,corn)
  • 1 package Tortellini
  • ¼ cup of Olive Oil
  • ½ Onion (finely chopped)
  • 1 tbsp Tomato Paste
  • 1 stalk Fresh Celery
  • 1 can Kidney Beans (drained)
  • 1 tsp Salt & Pepper
  • 1.5 litres Vegetable Stock
  • ½ tsp Red Chili Flakes

Instructions

  1. In a large pot melt butter and saut;e chopped onion.

  2. Pour in Vegetable stock.

  3. Toss in frozen Vegetables and Kidney Beans, stir.

  4. Add in chopped fresh Celery

  5. stir in Tomato Paste, salt and pepper. Boil for a 5 minutes

  6. The last step is to add in the Tortellini and cook until Vegetables and Tortellini are ready.

KALI MAS OREXI!! 🙂

Comments (10)

  • This sounds amazing Sophie. I can't wait to try it :)
    foodzesty 3 weeks ago Reply
    Hi Margaret,,,awww Thank you very much!!
    You are most welcome :)
    foodzesty 2 weeks ago
    Huge hugssss :)
  • dtills 3 weeks ago Reply
    What a great idea to combine these two recipes!!
    foodzesty 2 weeks ago Reply
    Thanks Dee...It turned out better then I expected :)
  • nancyc 2 weeks ago Reply
    This looks like a delicious soup! Great for fall!
    foodzesty 2 weeks ago Reply
    Thank you so very much!! :)
  • popsiclesociety 2 weeks ago Reply
    It looks so comfy :) Perfect for autumn season :) Cute Charlie :) Seems he founds the room cozy too :)
    foodzesty 2 weeks ago Reply
    Thanks so muchhhh Huge huggss

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