Ingredients
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1 (8 oz) pkg sun-dried tomatoes
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1 (2 oz) pkg vegetable soup & dip mix
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2 low-sodium vegetable bouillon cubes, unwrapped
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2 tbsp Italian seasoning
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2 tbsp dried parsley
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2 (12 oz) pkgs shelf-stable cheese tortellini
Steps
1
Finely chop the sun-dried tomatoes. In 2 wide-mouth glass quart jars, evenly divide and layer the soup & dip mix, bouillon cubes, and chopped tomatoes. Add 1 tbsp Italian seasoning and 1 tbsp parsley to each jar. Finish jars by adding the tortellini. Season with salt and pepper. Seal each jar.
Tips
Write the cooking instructions on a gift tag: Add contents of one jar to 3 cups boiling water. Cook 10–13 min., until tortellini is tender.
