Go Back
Black-eyed Pea and Tortelloni Soup. Chock full of vegetables, black-eye peas and tortelloni filled with ricotta cheese and spinach.
Print Recipe Pin Recipe
3.92 from 12 votes

Black-Eyed Pea and Tortelloni Soup

Author: Jackie Garvin

Ingredients

  • Black-Eyed Pea and Tortelloni Soup
  • yield: 6 servings
  • A hardy soup inspired by Black-Eyed Peas and Greens soup. Tortelloni adds an additional dimension and more stick-to-your-ribs protein.
  • 1/4 cup bacon grease or substitute your favorite fat: butter, vegetable oil, etc.
  • 4 or 5 medium carrots peeled and diced
  • 3 or 4 celery stalks diced
  • 2 medium sweet onions peeled and diced
  • 1 sweet bell pepper any color,diced with seeds and membrane removed
  • 4 cups cooked black-eyed peas if canned, rinse before use
  • 1 quart chicken stock or water
  • 1 14.5 ounce can diced tomatoes, with their juice plus an additional can of water
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 20 ounces tortelloni with spinach and ricotta

Instructions

  • Add bacon grease to a large pot over medium high heat. When heated, add first 4 ingredients and cook for 15 minutes, stirring occasionally, until vegetables are soft and the volume has been reduced by one half.
  • Add remaining ingredients, except tortellini, cover and bring to a boil.
  • Remove cover and stir. Add tortelloni. Reduce heat to medium and cover.
  • Cook covered, stirring occasionally, for 15 minutes, or tortelloni is cooked through and rises to the top.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!