delicious tortellini soup recipe
Lent is upon those of the Catholic faith and this means meatless Friday’s. Eating a meatless meal can be a healthy twist– eliminating a food source (meat) that could be rich in calories and fat. Going meatless long-term eliminates a rich source of protein though. Studies show protein keeps us feeling full and helps us with building muscles and for children – necessary for growth. If you find your family is going meatless often, work with a dietitian to ensure other protein sources are a part of the foods you eat.
This brings me to a new meatless recipe. I happened across this idea during the 2014 family vacation – I was eye’ing my sister, Mary’s, meal – “What kind of soup are you making??” It looked simple, full of color (healthy!) and yummy! I changed it up just a wee bit for our house – try it sometime yourself. We enjoyed it!
Tortellini Soup Recipe
Sautee one small onion and one garlic clove in 2 Tbsp olive oil
Once sautéed, add 4 cups unsalted Vegetable Broth and 1-14.5 ounce can of diced tomatoes. Bring to boil.
Add 6-8 ounces of cheese filled tortellinis to the boiling pot– cook for 2-5 minutes (if frozen, cook for 5 minutes)
Once the tortellini are cooked, add 10 ounces fresh (& clean, deveined) spinach. Stir for 1-2 minutes or until the spinach looks slightly cooked.
Serve with fresh parmesan. Enjoy!