A friend brought over this creamy tomato tortellini soup after the birth of one of our babies, and it's got such great flavor, it has been a favorite ever since. Because of the pasta (unsprouted, white flour no less) it's a “compromise” meal, but everything else in it is healthy and it's full of good veggies — this is especially good when you can use local veggies in season. The recipe is our friend, Father Bernie's:
Creamy Tomato Tortellini Soup
- 1 pound of sausage preferably from a local farm with grass-fed animals — no local source near you? Here's where to find safe, healthy meat online
- 1 pound of ground beef “”
- 1/2 to 1 onion chopped
- A few cloves of garlic chopped, or garlic powder
- Add 5 cups beef broth preferably organic and/or homemade. (I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch ofgelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.)
- 1/2 cup water
- 1 cup red cooking wine or any red wine
- 28 ounces canned organic diced tomatoes
- Chopped carrots and celery if desired
- 1 teaspoon basil
- 1 teaspoon oregano
- 3 Tablespoons parsley
- 15 ounces organic tomato sauce
- A splash of real cream/whipping cream if desired to make it a creamier consistency (we like it both ways)
- Sliced yellow and green zucchini's/summer squash
- 2 – 8 ounce packages of tortellini I use an organic 3-cheese tortellini that I get from Costco
- 1 green pepper chopped
- Fresh shredded parmesan for the top
- Brown meat in a stainless steel or cast iron pot, along with the garlic and onion. Add broth, water, wine, tomatoes, tomato sauce, cream, carrots, celery, and spices/herbs. Bring to boil, reduce heat and simmer for 30 minutes uncovered. Stir in sliced zucchini/summer squash, tortellini, green pepper, chopped. Simmer for another 30 minutes to get these soft. (You add those last so they don't overcook.) Serve with shredded parmesan on top.
- We also had it with breadsticks dipped in melted butter!
More you might like:
- How to eat carbs safely to lower the glycemic index and still enjoy the foods you love
- Overweight kids – 16 ways to help
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