Total Calories: 106
1. Place all of the jar ingredients except the tortellini in a mediumsized pot. Add the water and stir well.
2. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 35 minutes while stirring occasionally.
3. Add the tortellini to the pot. Cover and simmer another 10 to 15 minutes, or until the tortellini is cooked. Serve hot.
4. Refrigerate any leftover soup in an airtight container for up to 1 week.
CREATING THE JAR
1. Wash and thoroughly dry a 1-pint wide-mouth canning jar.
2. Place the dried tortellini in a plastic sandwich bag.
3. Layer the ingredients in the jar as shown below, pressing each layer firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 tablespoon chicken bouillon granules
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 tablespoon dried minced onion
1/2 cup dried chopped carrots
1/3 cup green split peas
1/4 cup chopped sun-dried tomatoes
2/3 cup dried tortellini
BOTTOM of the jar
*For quart jar, double ingredient amounts.
4. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the soup found in the Gift Jar Tags chapter.
From "The Mason Jar Soup to Nuts Cookbook." Copyright 2004 by Lonnette Parks. Used with permission of the publisher, Square One Publishers. All Rights Reserved.
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