One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

One-Pot Vegetable Tortellini Soup is a cozy, hearty weeknight dinner made with tender tortellini, colorful vegetables, and savory broth — ready in just 30 minutes. Perfect for busy nights and chilly evenings.

 

One-Pot Vegetable Tortellini Soup (Ready in 30 Minutes)

I love a weeknight meal that is uncomplicated.   I certainly don’t want three pans in the sink, a long prep list, or a recipe that feels like a project. I just want something warm, comforting, and reliable — the kind of meal that makes the evening feel cozy the minute it starts simmering on the stove.

This is the soup I reach for on those nights.

Take a package of tortellini, a helpful bag of frozen vegetables, and a handful of pantry staples you turn into a soul-satisfying dinner. You'll only need one pot, and about thirty minutes later, there’s a big pot of cozy soup on the stove — fragrant with herbs, dotted with tender pasta, and full of color.

It’s not fancy. It’s not fussy. It’s the kind of recipe you make once and then keep in your back pocket for the rest of winter — and honestly, long after.

This One-Pot Vegetable Tortellini Soup has become one of those dependable favorites in my kitchen. It’s quick enough for busy weeknights, comforting enough for cold evenings, and simple enough that you’ll find yourself making it again and again.

Enjoy!

Ingredients

Here’s what you’ll need to make this cozy one-pot soup:

• Olive oil
• Yellow onion
• Celery
• Garlic
• Diced tomatoes (with juices)
• Frozen mixed vegetables (carrots, peas, corn, green beans)
• Bay leaves
• Dried parsley
• Dried rosemary
• Italian seasoning
• Low-sodium chicken broth
• Better Than Bouillon (chicken flavor)
• Salt and freshly ground black pepper
• Refrigerated cheese tortellini

Optional Topping

• Freshly grated Parmesan cheese

Equipment

• Dutch Oven - I love this smaller version for quick soups.

-- Let’s Make It Together

Let’s walk through this together — it’s simple, flexible, and very forgiving.

Start by heating olive oil in a large pot over medium heat. Add the onion and celery and cook until softened and fragrant, about 3–5 minutes. Stir in the garlic and cook just until fragrant.

Next, add the diced tomatoes (with their juices), bay leaves, dried parsley, rosemary, Italian seasoning, broth, and Better Than Bouillon (this add more depth to the chicken broth). Season lightly with salt and pepper and bring everything to a gentle boil.

Once simmering, add the frozen vegetables and let them cook for a few minutes until tender.

Stir in the tortellini and cook just until they float to the top and are tender. This only takes a few minutes, so keep an eye on them.

Taste the soup and adjust seasoning if needed. Remove the bay leaves, ladle into bowls, and finish with Parmesan if you like.

-- Perfecting the Cooking Process

The key to making this soup taste slow-simmered — even though it’s fast — is layering flavor early. Taking a few minutes to sauté the onion and celery until they soften and sweeten, then blooming the garlic and herbs in the pot before adding liquid, builds a rich foundation for the broth. That simple step is what gives this soup its deep, comforting flavor without needing hours on the stove.

-- Add Your Touch

This soup is easy to personalize depending on what you have on hand.

You can add a handful of fresh spinach at the end, stir in cooked shredded chicken, swap in vegetable broth, or sprinkle in red pepper flakes for a little heat. If you love extra herbs, fresh basil or parsley is lovely on top.

Make it yours — that’s part of the charm.

If you love simple, comforting meals like this, you might also enjoy my Cozy Pinto Bean Soup or Baked Ranch Chicken for Two. Both are easy, dependable recipes that fit perfectly into busy weeknights.

These are the kinds of dishes I turn to when I want dinner to feel good — not stressful — and I hope they become favorites in your kitchen too.

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Before You Start

Can I make this ahead?
Yes, but the tortellini will soften over time. Add extra broth when reheating.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze it?
It’s best enjoyed fresh, but you can freeze it. Just know the pasta may soften after thawing.

Can I make this vegetarian?
Yes — use vegetable broth and vegetable bouillon.

What if my soup gets too thick?
Simply stir in more warm broth until it reaches your preferred consistency.

 

 

 

Easy Beef Fajita Bowls (Perfect for Weeknight Dinners)

 

These easy Beef Fajita Bowls are packed with tender beef, sautéed peppers, and bold fajita flavor. A simple, customizable weeknight dinner perfect for busy nights and meal prep.

Easy Beef Fajita Bowls (Perfect for Weeknight Dinners)

When dinner needs to be bold, comforting, and still manageable on a busy weeknight, these Easy Beef Fajita Bowls are exactly what I reach for. Tender sirloin steak seared in a cast iron skillet, sweet bell peppers and onions, charred corn, and a fresh tomato salsa all come together in one satisfying bowl. It’s familiar fajita flavor, but layered and cozy in a way that feels perfect for weeknight cooking.

What makes this recipe especially doable is how each component builds on the last using the same skillet. The steak cooks quickly, the vegetables stay crisp-tender, and the corn gets just enough char to add depth without extra effort. Paired with simple cilantro lime rice, every bite is balanced, colorful, and full of Southwestern flavor.

These Beef Fajita Bowls are easy to customize, great for feeding a family, and ideal for meal prep if you like leftovers that actually reheat well. Whether you serve everything piled into a bowl or let everyone build their own, this is the kind of flexible, reliable dinner recipe you’ll want to keep in rotation.

If you love bowl-style dinners like this one, you might also enjoy my Southwest Chicken Salad Bowls or these Greek Meatball Bowls with Tzatziki & Greek Salad.

Enjoy!

Ingredients

Steak

• 1–1½ lbs sirloin steak, cut into bite-sized cubes
• 2 Tbsp Southwest Seasoning Blend (recipe below)
• Olive oil

Bell Pepper Blend

• 2 bell peppers (red or orange), cored and sliced
• ½ red onion, sliced
• 1 tsp Southwest Seasoning Blend
• Olive oil

Corn

• 1 package frozen roasted corn
• 1 Tbsp Southwest Seasoning Blend
• Olive oil

Fresh Salsa

• 1 pint cherry tomatoes, diced
• 1 jalapeño, seeded and diced
• ¼ red onion, finely diced
• Olive oil

Cilantro Lime Rice

• 1 cup basmati rice
• Juice of 1 lime
• 2 Tbsp chopped fresh cilantro

For Serving

• Chopped fresh cilantro
• Olive oil drizzle
• Lime wedges (optional)

How to Make

These Beef Fajita Bowls come together in stages, but each step is simple and quick — perfect for a relaxed but flavorful weeknight dinner.

• Prepare the rice: Cook basmati rice according to package directions. Stir in lime juice and chopped cilantro while warm. Cover and keep warm while preparing the remaining components.

• Season the steak: Toss steak cubes with Southwest Seasoning Blend until evenly coated. (Homemade version is at the end of this section)

• Sear the steak: Heat olive oil in a cast iron skillet over medium-high heat. Add steak and cook about 2 minutes, stirring often, until browned. Remove to a plate.

• Cook the peppers & onions: Add a little more oil to the skillet. Add sliced peppers and onions, sprinkle with Southwest Seasoning, and cook until crisp-tender, about 5 minutes. Remove and set aside.

• Char the corn: Add frozen corn directly to the hot skillet. Let it char in spots before stirring. Season with Southwest Seasoning, drizzle lightly with olive oil, and remove from heat.

• Make the salsa: Combine diced tomatoes, jalapeño, and red onion in a bowl. Drizzle with olive oil and toss to combine.

• Assemble the bowls: Layer rice, steak, peppers, corn, and fresh salsa. Finish with chopped cilantro, a drizzle of olive oil, and extra lime juice if desired.

Southwest Seasoning Blend

Makes about ¼ cup

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika (or regular paprika)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)

To make:
Add all spices to a small bowl or jar. Stir or shake until well combined. Store in an airtight container.

Substitutions & Variations

• Seasoning Swap: Don’t have the homemade Southwest Seasoning Blend? Use your favorite store-bought Southwest or fajita seasoning. Start with a smaller amount and adjust to taste, as salt levels vary by brand.

• Protein Options: Swap sirloin for chicken thighs, flank steak, shrimp, or tofu. Adjust cooking time as needed.

• Grain Alternatives: Use brown rice, jasmine rice, quinoa, or cauliflower rice in place of basmati.

• Vegetable Add-Ins: Add mushrooms, zucchini, or poblano peppers to stretch the bowls or clean out the fridge.

• Heat Level: Leave out the jalapeño for mild bowls, or add extra cayenne or hot sauce for more heat.

• Meal Prep Friendly: Store steak, vegetables, rice, and salsa separately in airtight containers for up to 4 days. Reheat gently before assembling.

Kitchen Tips & Notes

• Use a hot skillet: Make sure the pan is fully heated before adding the steak. High heat gives you good browning without overcooking.

• Don’t overcrowd the pan: Cook steak in batches if needed. Crowding causes steaming instead of searing.

• Let the corn char: Resist stirring right away — letting the corn sit creates those flavorful browned spots.

• Season in layers: Seasoning the steak, vegetables, and corn separately builds deeper flavor throughout the bowl.

• Adjust salt last: If using a store-bought seasoning blend, taste before adding extra salt since blends vary.

• Prep ahead: Slice vegetables and mix the seasoning blend up to 2 days in advance to make dinner even faster.

Set the Mood

Follow my tips below to create the perfect setting and atmosphere to enjoy your Beef Fajita Bowls.

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Before You Start

• Cook the rice first. It takes the longest and can stay covered and warm while you prepare the steak and vegetables.

• Have everything prepped. Slice the peppers and onions, cube the steak, and measure the seasoning before you start cooking — this recipe moves quickly once the skillet is hot.

• Use a hot pan. A preheated skillet is key for getting good browning on the steak and charring the corn without overcooking.

• Season in layers. Each component is lightly seasoned on its own, which builds bold flavor throughout the bowl.

• Plan for leftovers. These bowls store well for meal prep — keep rice, steak, vegetables, and salsa in separate containers for best texture when reheating.

• Customize as you go. Adjust the heat level, salt, and toppings to suit your taste — these bowls are meant to be flexible.

     

Southwest Chicken Salad Bowls (Fresh, Flavor-Packed & Satisfying)

 

Fresh Southwest Chicken Salad Bowls that are light but satisfying, packed with bold seasoning, crisp veggies, and citrusy flavor—perfect for a New Year reset.

Southwest Chicken Salad Bowls (Fresh, Flavor-Packed & Satisfying)

I’m continuing my wave of lighter yet satisfying bowls. My last post brought you Greek Meatball Bowls with Tzatziki and Greek Salad, and it was such a hit! Today, we’re switching gears to something smoky, fresh, and bold: Southwest Chicken Salad Bowls. These bowls are packed with crisp lettuce, juicy cherry tomatoes, creamy avocado, and warm, perfectly seasoned chicken — all tied together with a bright squeeze of lime.

These bowls are packed with crisp lettuce, juicy cherry tomatoes, creamy avocado, and warm, perfectly seasoned chicken — all tied together with a bright squeeze of lime. And the secret? My Southwest Seasoning Blend, which I’ve been using in tacos for years. It’s smoky, slightly spicy, and herb-forward, and it brings that bold, crave-worthy punch to the chicken and even the corn and beans.

This is exactly the kind of meal I reach for when I want something light but still satisfying — hearty enough to feel like a real meal, but fresh and vibrant so it doesn’t weigh you down. Perfect for a New Year reset, a quick weeknight dinner, or even meal prep lunches that you actually look forward to eating.

Enjoy!

What Ingredients Do I Need?

• Boneless, skinless chicken breasts - these keep the bowls light but satisfying. They cook quickly, soak up the Southwest seasoning beautifully, and slice easily for bowl-style meals.

• Green Leaf Lettuce - adds a fresh, crisp base without overpowering the other ingredients. It’s sturdy enough to hold warm toppings but still tender and light.

• Black Beans - bring heartiness and plant-based protein to the bowl. They balance the fresh ingredients and make the meal feel filling without being heavy.

• Corn - adds pops of flavor and texture. Charring it lightly in the skillet brings out its natural sweetness and pairs perfectly with the smoky seasoning.

• Cherry Tomatoes - add brightness and freshness to every bite.

• Avocado - adds richness and helps mellow the spice from the Southwest seasoning. It’s the ingredient that ties everything together.

• Limes - juice wakes up all the flavors.

• Southwest Seasoning Blend - (recipe below) comprised of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt & pepper, and cayenne pepper. This smoky, slightly spicy blend is the flavor backbone of the bowl.

• Olive Oil - encourages caramelization in the skillet, adding even more flavor.

Substitutions and Variations

Substitutions

• Chicken swap: Boneless, skinless chicken thighs work just as well and stay extra juicy. For a meatless option, use roasted sweet potatoes, cauliflower, or seasoned chickpeas.

• Lettuce options: Romaine, butter lettuce, or spring mix can replace green leaf lettuce. For a heartier bowl, serve everything over cilantro-lime rice or quinoa instead.

• Bean alternatives: Pinto beans or kidney beans can be used in place of black beans.

• Corn swaps: Fresh corn cut from the cob works beautifully when in season.

Variations

• Flavor boosts: Add crumbled queso fresco, shredded pepper jack, or a drizzle of chipotle ranch or cilantro-lime dressing.

• Heat lovers: Stir in sliced jalapeños or add an extra pinch of cayenne to the seasoning blend.

Kitchen Tips and Notes

• Rest the chicken: Let the chicken rest for a few minutes before slicing to keep it juicy and tender.

• Use one skillet: Cooking the chicken, corn, and beans in the same pan builds layers of flavor and keeps cleanup easy.

• Char for flavor: Let the corn sit undisturbed for a minute or two so it can develop a light char.

• Don’t skip the lime: Fresh lime juice is key to keeping the bowl bright and balanced.

• Meal prep friendly: Store the chicken, corn and bean mixture, and vegetables separately and assemble just before serving for best texture.

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    RECIPE IS DOWN BELOW👇     

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

 

Make a hearty, flavorful Beef Barbacoa Bowl with simple convenience ingredients. Easy, wholesome, and perfect for busy nights—no real cooking required.

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

Starting a new position at work has been exciting… and exhausting. By the time I'm through for the day, my brain is done and my energy is already spent. But the question still stands: How do you get a hearty, healthy, satisfying meal on the table—one flavorful enough to keep a hungry husband happy—without actually cooking?

For tonight, the answer leaned toward our love of Mexican flavors. They’re bold, comforting, and they turn even the simplest “heat and go” ingredients into something that tastes intentional. And thankfully, grocery stores are filled with convenience items that are genuinely wholesome—things that help you avoid the fast-food trap without asking for more time or effort than you’ve got left at the end of the day.

That’s exactly how this Beef Barbacoa Bowl came to life. The base of this bowl calls for rice—nothing fancy. I used leftover rice from a previous meal, but you can easily grab pre-cooked rice from the grocery store or make your own if you prefer. From there, everything layers together effortlessly: tender, richly seasoned purchased barbacoa, warm beans, smoky fire-roasted corn, melty cheese, bright salsa, and juicy cherry tomatoes.

It’s a bowl that feels layered, vibrant, and deeply satisfying. The kind of meal where you take that first bite, pause, and think, Oh wow—this is good. And the best part? You can pull it together in minutes. No measuring. No chopping. No fuss. Just a few well-chosen grocery store shortcuts transforming into a bowl worth craving.

Enjoy!

What Ingredients Do I Need?

• Beef Barbacoa – The star of the bowl; tender, flavorful, and ready-made for convenience. I chose the Del Real brand.

• Rice – Acts as the hearty base; leftover, pre-cooked, or freshly made all work.

• Pinto Beans – Creamy and protein-packed, they balance the flavors in every bite.

• Fire-Roasted Corn – Adds a smoky-sweet pop and some texture. I chose a frozen brand.

• Salsa – Brings brightness, acidity, and a little spice. Choose your favorite level of heat.

• Shredded Cheese – Cheddar, Monterey Jack, or Cotija add richness and melty goodness.

• Cherry Tomatoes – Fresh, juicy, and slightly tangy to lighten the bowl.

• Optional Toppings – Avocado, lime wedges, cilantro, sour cream, or hot sauce to customize. I crunched up a few tortilla chips.

Substitutions and Variations

Substitutions

• Beef Barbacoa: Can swap for rotisserie chicken, carnitas, or even a plant-based protein for a vegetarian option.

• Rice: Try brown or Mexican rice, or go green with salad greens as a base, for a lighter option.

• Beans: Black beans, kidney beans, or chickpeas work just as well.

Variations

• Spicy Tex-Mex: Add pickled jalapeños, chipotle salsa, and a squeeze of lime for heat.

• Southwest Veggie: Swap barbacoa for roasted sweet potatoes and black beans; keep the corn, cheese, and salsa.

Kitchen Notes & Tips

• Use leftover rice when possible—saves time and reduces waste.

• Heat convenience ingredients gently; overcooking can dry out beans or corn.

• Assemble bowls just before serving for the freshest textures.

• Section ingredients for visual appeal—rice first, the place beans, corn, barbacoa and tomatoes around the rice, then add toppings.

• Store components separately if prepping ahead to keep flavors bright and textures intact.

       Set the Mood       

Want to make this dinner feel extra special? Here’s how to set the mood with just a few easy touches.

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    RECIPE IS DOWN BELOW👇