Need a pantry-friendly dinner or an easy jar gift that actually turns into supper? This Split Pea Tortellini Soup Mix layers split peas, dried vegetables, herbs, and cheese tortellini into one simple mix, then cooks up with water into a hearty, savory soup.
The peas give the broth body, the tortellini makes it feel like a real meal, and the dried tomatoes add a little punch so it doesn’t taste flat. If you like practical meals that live happily on the shelf until you need them, you’ll also want to browse these Soup Mix Recipes or try Holiday Split-Pea Soup next.
Stored tightly sealed in a cool, dry place, this dry soup mix keeps best for about 6 months for good quality, which is a conservative estimate based on the dried pasta and bouillon in the mix. Once cooked, refrigerate leftovers within 2 hours in shallow containers and use them within 3 to 4 days, which lines up with USDA leftover food safety guidance. It is also versatile enough to serve as-is, bulk up with cooked ham or sausage, or pair with a simple salad and bread when dinner needs to stretch a little farther.
Split Pea Tortellini Soup Mix Recipe
You’ll Need:
- 3 ounces dried cheese-filled tortellini, about 2/3 cup
- 1/4 cup dried tomatoes, snipped
- 1/3 cup dried split green peas
- 1/2 cup dried chopped carrots
- 1 tablespoon instant chicken bouillon granules
- 1 tablespoon dried minced onion
- 1 1/2 teaspoons dried basil, crushed
- 1 1/2 teaspoons dried thyme, crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
Layer the ingredients into a large cone bag, mason jar, or vacuum bag, keeping the smaller seasonings tucked between the larger ingredients so the mix looks neat and stays evenly distributed. Seal well and attach the cooking directions so the jar is ready to gift or stash in the pantry.
Expert Tip: Use a wide-mouth quart jar if you’re gifting this mix. It is much easier to fill, the tortellini is less likely to crack, and your pretty layers won’t turn into a gravel pile by the time it reaches the recipient.
To Use:
Empty 1 package of mix into a soup pot and add 5 cups water. Bring it to a boil, reduce the heat, cover, and simmer for 50 minutes or until the split peas are tender. If you’d like a heartier pot, stir in 1 cup chopped cooked ham or sausage near the end of cooking.
This mix makes about 4 main-dish servings. Figure on roughly 1 1/2 cups soup per serving, depending on how much the peas thicken the broth and whether you add meat.
For storage, keep the dry mix in an airtight jar or sealed bag in a cool, dark, dry cupboard for up to 6 months for best quality. After cooking, cool leftovers promptly, refrigerate them within 2 hours, and use them within 3 to 4 days. For longer storage, freeze the cooked soup in tightly sealed containers for up to 3 months. The pasta may soften a bit after thawing, but dinner will still be dinner.
Notes: If your dried tomatoes are in large strips, snip them into smaller pieces before layering so they rehydrate more evenly in the soup. Prep time is an estimate and includes measuring and packing the jar mix.
💸 Budget101® Price Breakdown: Split Pea Tortellini Soup Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Dried cheese-filled tortellini |
$3.98 |
3 ounces |
$1.33 |
|
Dried tomatoes |
$3.48 |
1/4 C. |
$0.92 |
|
Dried split green peas |
$1.98 |
1/3 C. |
$0.29 |
|
Dried chopped carrots |
$1.48 |
1/2 C. |
$0.10 |
|
Instant chicken bouillon granules |
$3.48 |
1 T. |
$0.15 |
|
Dried minced onion |
$1.08 |
1 T. |
$0.10 |
|
Dried basil |
$1.24 |
1 1/2 t. |
$0.10 |
|
Dried thyme |
$1.24 |
1 1/2 t. |
$0.09 |
|
Garlic powder |
$1.24 |
1/2 t. |
$0.02 |
|
Ground pepper |
$2.48 |
1/4 t. |
$0.02 |
|
Water |
– |
5 C. |
$0.01 |
|
Chopped cooked ham or sausage |
$3.98 |
1 C. |
$1.23 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$4.36 |
👨👩👧👦 Cost Per Serving |
$1.09 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Split Pea Tortellini Soup Mix
You can, and it works well here. Stir in about 1 cup of chopped cooked ham near the end so it heats through without turning chewy, or use cooked sausage if that’s what you have lurking in the fridge.
Usually yes, because split peas need that time to soften. Start checking a little early if your peas are very fresh, but if they’re still firm, give them the full simmer and keep the pot covered so you don’t lose too much liquid.
Just add a splash more water until it loosens up the way you like it. Split peas keep absorbing liquid as they cook and sit, so an extra 1/2 to 1 cup of hot water is often enough to bring the broth back without watering down the flavor too much.
Absolutely. Pack it in a well-sealed jar or heavy bag, keep it in a cool dry cupboard, and attach the cooking directions so nobody has to guess at the water amount or simmer time later.
Yes, that’s an easy swap if you want a meatless base. Use the same 1 tablespoon amount, but expect a slightly different flavor depending on the brand since vegetable bouillon can lean sweeter or more herb-forward.
Older peas can take longer, so don’t panic and declare the pot cursed just yet. Keep simmering gently, add a little extra hot water if needed, and give them another 10 to 15 minutes until they soften.
You can double it without changing the method. Use twice the dry ingredients, add 10 cups of water when cooking, and choose a pot with enough room for the peas and pasta to expand without boiling over.
Keep it simple with crusty bread, crackers, or a green salad. The soup is hearty from the peas and tortellini, so it really just needs something on the side for crunch or a fresh contrast.
Yes, freeze it in airtight containers once it has cooled. Use it within about 3 months for best quality, and expect the tortellini to soften a bit more after thawing and reheating.
Add the tortellini gently and avoid packing the jar too tightly. A wide-mouth jar helps, and if you’re mailing the mix or transporting it, padding the jar well saves you from turning pasta into crumbs before soup ever happens.
Did you make this? Mention @Budget101com on Instagram so we can see it.
📌 Love this Split Pea Tortellini Soup Mix? Pin it!
🖨️ Print-Friendly Split Pea Tortellini Soup Mix
Split Pea Tortellini Soup Mix
Ingredients
- 3 ounces dried cheese-filled tortellini about 2/3 cup
- ¼ cup dried tomatoes snipped
- ⅓ cup dried split green peas
- ½ cup dried chopped carrots
- 1 tablespoon instant chicken bouillon granules
- 1 tablespoon dried minced onion
- 1 ½ teaspoons dried basil crushed
- 1 ½ teaspoons dried thyme crushed
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
- 5 cups water
- 1 cup chopped cooked ham or sausage optional
Equipment
Instructions
- Layer the tortellini, dried tomatoes, split peas, dried carrots, bouillon, onion, basil, thyme, garlic powder, and pepper in a large cone bag, jar, or vacuum bag.
- Seal the container tightly and attach the cooking directions.
- To prepare the soup, empty 1 package of mix into a stockpot and add 5 cups water.
- Bring the mixture to a boil.
- Reduce the heat, cover, and simmer 50 minutes or until the peas are tender.
- Stir in 1 cup chopped cooked ham or sausage near the end of cooking, if using.
- Serve hot.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Store the dry mix airtight in a cool, dry place for up to 6 months for best quality.
Refrigerate cooked leftovers within 2 hours and use within 3 to 4 days.
Freeze cooked soup for up to 3 months for best quality.
