Freezer Friendly Chunky Tortellini Soup

Make a batch of soup, freeze half for an easy go to meal! I hope you’re growing younger (yes, I did say younger, and I am referring to your fit age) with tips on  how to be consistent with healthier eating choices and  daily exercise. For those following with the goal of  reducing your fit age, it’s time to recheck  with the fitness calculator.

File today’s post under, tips to save time in the kitchen along with my post 5 time saving tips for a fitter  you. I wouldn’t ordinarily put a soup that takes 40 minutes to make, in  the quick meal category. But here’s why I’m breaking the rule:  you can freeze half of this soup  so your second meal is done in minutes!   It’s comfort in a bowl, and I love the results of the nutritional profile (per serving) : 240 calories, 4 grams fat, 15 grams protein, 38 grams carbohydrate, 6 grams fiber, 35% daily value Vitamin A, 15 % daily value Calcium, 50% Daily Value Vitamin C, 20% Daily Value  Iron.

Keep up the good work!

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Freezer Friendly Chunky Tortellini Soup

Chunky Tortelli Soup
  • Author: Diane Boyd
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: soup
  • Method: stovetop
  • Cuisine: Italian
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Ingredients

  • 1 tablespoons olive oil
  • 2 cups chopped sweet onion
  • 1 minced garlic clove
  • 16 oz slice baby portabella mushrooms
  • 2 tablespoon tomato paste
  • 64 ounces reduced sodium chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 2 15-ounce can fired-roasted tomatoes
  • 2 cups cannellini bean
  • 6 cups stemmed chopped kale
  • 9 ounce package tortellini
  • Parmesan or Pecorino cheese rind

Instructions

1. Heat oil in Dutch oven over medium-high heat. Add onions, garlic, and mushrooms. Cook 15 minutes or until liquid evaporates , stirring occasionally.

2. Stir in tomato paste, cook one minutes. Add stock , pepper, fire roasted tomatoes and drained cannelloni beans. Bring to. a boil.. Reduce heat , add cheese rind and simmer 5 minutes.

3. Stir in kale. Add tortellini and cheese rind and cook 7 minutes or until tortellini are done.

Notes

FREEZING INSTRUCTIONS: Follow instructions through 2. Add kale. Cool soup completely and add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months.

THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pilable.

REHEAT: Pour soup into large Dutch oven ; bring to a simmer over medium heat. Add cheese rind and cook 25 minutes or until tortellini are done.

Nutrition

  • Serving Size: 545 grams
  • Calories: 240
  • Sugar: 8 grams
  • Sodium: 1100 mg
  • Fat: 4 grams
  • Saturated Fat: 1.5 grams
  • Unsaturated Fat: 2.5 grams
  • Trans Fat: 0
  • Carbohydrates: 38 grams
  • Fiber: 6 grams
  • Protein: 15 grams
  • Cholesterol: 15 mg

TPB Kale and Citrus Salad

This salad highlights the knockout flavor combo of kale and citrus with a honey mustard vinaigrette. Kale and Citrus SaladDisclosure: I received a Produce Box , as mentioned in this post, free of charge. I was not asked to write a review or post a recipe. I was not compensated for my time. Opinions are my own.

Are there any flavor combinations you especially savor? March is  National Nutrition Month® , and we’re reminded to  ..

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IMHO kale and citrus are the bomb! When I received this box on my doorstep from the Produce BoxIMG_3053I knew a kale and citrus salad was in my future. I recently made this Kale and Citrus Salad, but decided to try out Laura’s recipe (included in with  my local goodies). Here is the result and I ‘m savoring the flavor… Kale and Citrus Salad

If you live in North Carolina and aren’t already enjoying fresh, local produce delivered to your doorstep, be sure to sign up here.

What flavors are you savoring?

TPB Kale and Citrus Salad

by Laura(the Produce Box)

Ingredients (serves 4)

  • 1 bunch kale, stemmed, cleaned and chopped
  • 2 oranges/tangerines/tangelos/grapefruits/etc., peeled and sectioned
  • 1 small red onion, thinnly sliced
  • 3 Tablespoons apple cider vinegar
  • 1 Tablespoon stone-ground mustard
  • 1 teaspoon honey
  • 3 tablespoons EVOO
  • salt and pepper to taste

Instructions

1. Combine kale, oranges, and onion in large serving bowl.

2. Whisk together vinegar, mustard and honey in a small bowl and slowly whisk in olive oil.

3. Season to taste with salt and pepper and pour over kale salad. Let stand for 15 minutes before serving.

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