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Tuesday, January 12, 2016

{Tortellini Vegetable Soup}

Happy New Year, yes I am a few weeks behind... but better late then never!  

2016 is already off to a busy start, but I love it!  I spent the last few days of 2015 and the first few days of 2016 reflecting on where I had been and where I wanted to go in 2016.  2015 was a big year for me.... there was good, bad, happy and sad.  I married my best friend in April, transitioned to married life, started a new job, and saw successes and defeats in my running.  Derek and I celebrated new beginnings and witnessed loss but all in all 2015 was a good year. 

I opted not to make New Years resolutions this year... instead I decided to pick a few words that I wanted 2016 to be shaped by, they are strength, determination, love, and faith.  I want to use these words to define my daily actions in my relationships, career, running and personal life.  I will still set smaller monthly goals, but overall I want these 4 words to define my year and help me grow!  Will see how that goes! 

So now that I have told you where my head is at for 2016 how 'bout I share a delicious veggie packed soup that will warm you up from the inside out!  This Hearty Tortellini Soup is everything I want to eat in 2016!  The soup gets a nutrition punch from all the veggies, and great flavor from the tortellini, plus it is the perfect meal to warm up with during these chilly winter months!  The addition of chickpeas adds protein and keeps this yummy soup vegetarian!  Make a big pot on Sunday and enjoy for lunch/dinner all week!  Enjoy! 

Tortollini Vegetable Soup 
Brunch N'Cupcakes 
Serves 6-8 

1 Large Onion Coarsely Chopped 
4 Medium Carrots Peeled and Coarsely Chopped 
2 Medium Zucchinis Chopped 
4 Garlic Cloves Minced 
2 Cups Baby Spinach 
2 - 15 Oz Can Diced Tomatoes with Onion and Garlic 
4 Cups Low Sodium Chicken Broth 
1 - 16 Oz Package of your Favorite Tortellini (Dairy Free or Vegan - Toffuti has a variety I like)
1 Cup Chickpeas
1 Tablespoon Italian Seasoning 
Cooking Spray 

1- Sautee onions and carrots in a large stock pot coated with cooking spray until tender.  Add zucchini into pot and cook 3 minutes or until zucchini is tender.  Add garlic and cook until fragrant (about 2 minutes). 
2- Carefully add canned tomatoes and broth to the stock pot with Italian seasoning.   Bring to a boil, then turn down heat and simmer for 5 minutes.  
3- Add tortellini to the stock pot and cook tortellini according to package directions. 
4- Once tortellini is cooked add spinach and chickpeas to the pot and simmer until spinach is wilted.  Serve immediately. 

Other great recipes from around the web! 

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