Tremendously Tasty Tortellini Soup

-
Now I know for some of you out there the weather is getting too hot to be thinking about soup. But if you are a die-hard soup lover like I am, it doesn’t matter if it’s hot or cold, you eat what you enjoy the most! If I had to enjoy only one food for a lifetime, it would probably be soup. You get great taste, a full belly, and a healthy meal all in one pot. It’s just the perfect comfort food that you can make simply with anything you’ve got in the fridge.
This tortellini soup is one of my favorites, I make it all the time and let me tell you guys something. It… Is… AMAZING! This soup combines two of my favorite things: A nice broth and pasta. I would just want to sit down at the table and eat bowl after bowl of this!
This is so simple to make but VERY flavorful and colorful from all the different kinds of veggies. Make sure that you try to incorporate as many organic vegetables in this recipe as possible. Another option for the tortellinis would be to make your own instead of getting them frozen. We use our good friend’s recipe from Health Starts In The Kitchen. Hayley includes the recipe for her homemade pasta dough and more in her cookbook I would recommend called Without Grain.
We use this dough to make our own tortellinis, it’s simple and fun! Mmmmm, all this writing about it just makes me hungry!
Tremendously Tasty Tortellini Soup
Write a review
Save Recipe
Print
Ingredients
  1. 1 tbsp. olive oil
  2. 2 c carrots, sliced
  3. 3 c kale, chopped
  4. 14 oz can of diced tomatoes
  5. 32 oz carton of chicken or vegetable broth
  6. salt and pepper
  7. pinch of red pepper flakes
  8. 1 tsp. dried Italian seasoning
  9. 2 cloves garlic, chopped finely
  10. 1 small onion
  11. 9 oz package of cheese tortellini
Instructions
  1. In a soup pot, heat oil on medium heat add chopped onion, garlic, and seasonings. Sauté until onions are tender.
  2. Stir in your broth and tomatoes. Bring these to a boil, then add tortellinis and carrots.
  3. Reduce heat and cook for 5-7 minutes so the tortellinis are cooked.
  4. Incorporate kale and continue to stir occasionally for five minutes
  5. Remove from the heat and serve
If you try it out, leave a comment and let me know how it turns out for you. Happy eating!

Comments

Post a Comment

Popular posts from this blog

What Are Winged Beans? + A Delicious Winged Bean Stir-Fry Recipe!

-
Image
You know how they say that you learn something new every day? Well, I just did! Every time I visit my good friends over at Bountiful Farms , I'm always learning something new about the produce that they grow. Over the course of time that I've been visiting them, I've learned a lot  about the food we eat, and I'm going to share some that recent knowledge with you today. On my latest visit to the farm, I was educated on a new type of vegetable that I'm going to talk to about in today's post. And that veggie on the agenda is... Winged beans! Wait a second, you might be saying. What in the world is a winged bean?  To some of you, it might sound like an unusual vegetable. But that's why I'm going to let you in on how wonderful winged beans really are, and how you can incorporate them into your recipes. What Is A Winged Bean? Winged beans are a type of leg that originated out of South and Southeast Asia. They get their common name from ...
Read more

What is Cone Cabbage? + Deconstructed Asian Cabbage Roll Recipe

-
Image
I've teamed up with my favorite local farm to bring you another wonderful post! All the vegetables as well as the honey all came from Bountiful Farms. So if you're ever in their area, make sure you stop in and grab some. Today I'm going to be telling you about another unique vegetable you can use in your dishes. In the past I told you about the interesting use of romanesco, but today's veggie that I'm bringing into the spotlight is cone cabbage! For this post, I'm going to give you a brief description about it and its nutrition, and then show you a recipe you can make using it. So let's get started, shall we? What is Cone Cabbage? While almost everyone knows about cabbage, the cone variety is quite different when it comes to its overall look as well as its flavor. It's cone-shaped (obviously) and has a remarkably sweet flavor to it. This cabbage variety is perfect shredded to make coleslaw and sauerkraut, and also pairs perfectly with...
Read more

My Favorite AIP "Cheese"

-
Image
Every once in awhile, there comes a recipe that you make and it just blows you off your feet. Today I'm going to share with you an AIP-friendly, nut free and dairy free recipe that did just that! It's a short post, but I just got to get the word out there about how great this is. One day I was exploring for a unique and creative recipe to use some zucchini we had leftover. Where we live, we get great zucchinis all year round, so it definitely means incorporating them in a lot of different dishes. When I wasn't sure what to make, I happened to stumble across a recipe for "cheese" made out of zucchinis from a blogger I love called A Squirrel In The Kitchen . If you haven't been to her blog, please take a quick trip over to her and check out some of her recipes. Sophie is an autoimmune warrior and passionate foodie, and she makes some really delicious recipes. This one, and many others, are perfect for anyone looking for an AIP-compliant recipe to try. ...
Read more