20-Minute Garden Veggie-Mushroom Tortellini, Soup: Trader Joe’s Recipe
This 4-ingredient soup comes together in a snap with Trader Joe’s Garden Vegetable Soup and Spinach Tortellini + sautéed mushrooms.
My diet is about 75% pasta and 25% soup when chilly fall and winter nights strike, and I’m always hankering for a hot, comforting meal. This simple, nutritious, vegetarian soup is the best of both worlds!
Prep is minimal and the whole dish cooks in about 20 minutes because we’re working with Trader Joe’s Spinach Tortellini and Garden Vegetable Soup. Throw in some fresh, garlicky sautéed mushrooms for some extra pizazz.
Altogether, that’s 4 main ingredients plus a little bit of olive oil/butter, and salt and pepper to taste!
If you really want to get fancy, you can sprinkle some fresh basil and parmesan cheese on top to take this easy soup recipe to the next level. Make it a whole meal and serve it with a wine pairing — we’ve got two selections for you below!Jump to Recipe
Carnivores looking to add some extra protein can consider adding sausage crumbles or bite-sized pieces of chicken breast to make this soup a bit heartier.
Both the Trader Joe’s Garden Vegetable Soup and Spinach Tortellini are super affordable, so this dinner is a pocket-friendly, weeknight savior!
You can bet that whenever the next, rare California rainstorm hits, I’ll be hunkering down and braving the storm with a bowl of this soup and onesie pajamas to protect me from the freezing below-60 temperatures. 😉
Watch Me Make This Trader Joe’s Recipe
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- Trader Joe’s Spinach Tortellini
- Trader Joe’s Garden Vegetable Soup
- Olive oil or butter
- Salt and pepper
Optional, for garnish:
- Fresh basil
Trader Joe’s Spinach Tortellini: Review, Price
The Trader Joe’s Spinach Tortellini will only set you back $2.99 for a 10-ounce package.
These triple-cheese tortellinis are stuffed with spinach, ricotta, mozzarella and parmesan cheese. They’re sold fresh and can be found in the refrigerated area with other pastas, typically near the cheese and lunch items (e.g. wraps, sandwiches, etc.).
Here’s the kicker: They only require 2 to 3 minutes to cook. *Chef’s kiss*
The Trader Joe’s Spinach Tortellini have a lovely hint of — you guessed it — spinach, and the ricotta flavor really comes through. Because of that, these tortellini taste a little less cheesy and more cream-y than your run-of-the-mill cheese tortellini. Sprinkle some extra parmesan on top if you love an extra-cheesy tortellini.
Trader Joe’s Garden Vegetable Soup Review: Ingredients, Nutrition
At $3.99 for a 26-ounce jar, Trader Joe’s Garden Vegetable Soup is packed with nutritious, heart-healthy veggies. Making soup from scratch isn’t always a simple, quick kitchen endeavor, so why not save yourself a couple of hours and let good ol’ Trader Joe do all the hard work for you?
This soup has a tomato base with carrot, celery and onion, is filled with herbs and chunks of sweet potatoes, kale, Swiss chard, zucchini, red bell peppers, leeks, spinach and more.
One cup is 100 calories. Some key nutritional takeaways for Trader Joe’s Garden Vegetable Soup:
- Calcium: 90 mg
- Iron: 1.2 mg
- Potassium: 510 mg
- Sodium: 750 mg
This soup has a great variety of veggies, but at the end of the day, it’s a vegetable soup. Don’t expect to be blown out of your chair by the rich flavors here, straight out of the jar. Jazz it up with some cheese, spices, sausage or fresh herbs if you want to add some extra goodies to look forward to!
This Trader Joe’s Garden Vegetable Soup is great for those rainy days where you want to cozy up in the kitchen with grilled cheese and soup. Or, perhaps, a spinach tortellini soup with mushrooms.
How Chunky Do You Dare To Go?
I’m a big fan of an extra-chunky soup, but if you like your soup to have a smoother consistency, consider adding an extra jar of Trader Joe’s Garden Vegetable Soup to increase the amount of liquid in this recipe. You might even get another serving out of it!
Grab A Glass: Daryn’s Pairin’
Note from Courtney: This food and wine pairing is brought to you by my wonderful dad and armchair sommelier, Daryn!
This isn’t a boring can of vegetable soup you heat up on the stove, this is a complete meal and you can pair it with some nice wines.
For white wine lovers, I suggest a bold Chardonnay, such as Alma Rosa’s El Jabari Vineyard Chardonnay from the Sta. Rita Hills region in Santa Barbara County. Lemon and apple scents on the nose, tart citrus and minerality on the palate.
For a red wine match, you want something that has enough body to hold up with the starch (and protein, if you’re so inclined) in the dish but light enough to be compatible with the broth. It might be fun to try a “Cal-Ital” varietal from our home state of California and go with Ferrari-Carano’s Sangiovese from Sonoma County. Aromas of blackberry and cherry on the nose, yummy flavors of cinnamon and cocoa on the palate.
Trader Joe’s Spinach Tortellini Soup + Mushrooms
- 1 25.75-oz. can of Trader Joe’s Garden Vegetable Soup
- 1 10-oz package Trader Joe’s Spinach Tortellini
- 16 oz. crimini mushrooms sliced
- 2 cloves garlic minced
- 3 tbsp. olive oil or butter
- Optional: fresh basil, parmesan for garnish
- Salt and pepper to taste
- Bring a salted pot of water to boil and cook tortellini according to instructions on package, 2 to 3 minutes. Drain pasta and set aside.
- Place a medium-sized pot on medium-high heat. Saute mushrooms and garlic in olive oil or butter for 5 minutes. Lightly salt mushrooms.
- Add soup and tortellini, reduce heat to medium, cook until warm and serve.
- Add salt and pepper to taste, and top with lots of fresh basil and parmesan, if desired.
More Delicious Dinner + Lunch Ideas
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