Monday

Tortellini Vegetable Soup

PLF Daily Tip:  Soups are usually pretty simple to make and not only are they filling, but nutritious.  Try a new soup this week for lunch or dinner.

Here's what my family and I will be having for dinner tonight. :)

*2 tsp olive oil
*1 small leek, white and light parts only, cut in half lengthwise and thinly sliced
*1 small red pepper diced
*2 garlic cloves
*1/4 tsp chili pepper flakes
*6 cups low sodium chicken stock
*2 cups fresh cheese tortellini
*1 cup frozen peas partially thawed
*Sea Salt and pepper
*1/2 cup coarsely grated fresh Parmesan cheese

In a large saucepan, heat olive oil over medium heat.  Add leek and red pepper; saute for 6 minutes.  Add garlic and chili pepper flakes and cook for 2 minutes.

Add stock and bring to boil.  Add tortellini and peas and return to a boil; cook for 4-5 minutes until tortellini is tender but firm.  Season with salt and pepper to taste and serve with cheese.


This soup recipe is from a fabulous book I got for Christmas called For the Love of Soup by Jeanelle Mitchell...She also wrote For the Love of Salad which I hope to buy this week.


3 comments:

  1. Sounds like a great recipe and I'd love to make it! How much stalk do you need? What kind? Also, any nutritional information for the recipe? Thanks!

    ReplyDelete
  2. You need 6 Cups of low sodium chicken stock, and 2 cups of the tortellini. I bought my stock from whole foods and it was an organic. The recipes don't have any nutritional info., but this one serves 6 people. We had it last night and it was so good. I even forgot to add the parmesan cheese and we still loved it. :)

    ReplyDelete

Stay Motivated and Updated!

Enter your email address:

Delivered by FeedBurner