Friday, April 21, 2017

Spring Tortellini Soup

Posted by Erin Wilburn / no comments » / soups/stews/chili

We love to use tortellini in one pot recipes and soups in our house. I went looking for a recipe similar to something I’ve made in the past, but spring-inspired. I was trying to keep the ingredients list low, but flavor high. I’m so glad I found this recipe. I had to do some variations based on what I could find in our local grocery, as the original recipe called for broccolini and I could only find broccoli. And I also used turkey kielbasa instead of Italian-style chicken sausage. I’m glad the ingredients list was small, because I packed up everything and hit the road to visit my sister’s family 4 hours away, to welcome their new baby girl.

The night I made the soup my kids were too busy playing with their cousin to really eat much. But when we had leftovers the following night, they loved it! My son even asked if I could make it again another night. Granted, my children did some vegetable trading, as one kid likes peas but not broccoli and vice versa. I was super impressed with the flavor of this! I was a tad bit worried the pea flavor would be too strong, but it ends up being just perfect. This was a great combination of flavors, and I can’t wait to eat it again!

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Spring Tortellini Soup

Yield: 6 servings

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

14 ounces turkey kielbasa, sliced
1 tablespoon olive oil
8 cups reduced-sodium chicken broth (*I used Better Than Bouillion + water)
12 ounces broccoli, trimmed and chopped
1 9 - ounce package refrigerated cheese-filled tortellini
1 cup fresh or frozen peas
2 green onions, sliced
1 teaspoon dried thyme, crushed

Directions:

In a 4- to 6-quart saucepan, brown kielbasa in hot olive oil over medium heat. Add broth; bring to boiling. Add tortellini and thyme; cook 2 minutes. Add remaining ingredients and cook 3 to 5 minutes more or until tortellini is done and broccoli is just tender.

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1273, fiber (g) 4, cal. (kcal) 298, iron (mg) 3, vit. A (IU) 730, Fat, total (g) 10, vit. C (mg) 63, sugar (g) 5, Potassium (mg) 526, pro. (g) 23, calcium (mg) 126, carb. (g) 30, Niacin (mg) 3, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 59, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, Folate (µg) 64, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0

Adapted from Midwest Living

Posted by Erin Wilburn on April 21, 2017
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