8 cups water
2 mediums carrots chopped
1 4-ounce can of peas
2 Tablespoons soup greens by Durkee
4 vegetable bouillon cubes
¼ cup alphabets or Tubettini pasta
2 cups cheese tortellini
Place water in soup pot and bring to boil.
Add vegetable bouillon, carrots and soup greens. Reduce heat to slow boil and cook until carrots are tender.
Add tortellini and pasta. Cook 15 minutes. Add peas and let simmer for another 10 minutes. Season soup with salt and pepper as desired.
Do not include the pasta. Leaving the pasta out will give you more liquid. Leaving it in will turn your soup into a stew like consistency.