Thursday, March 31, 2016

Light Creamy Tomato and Tortellini Soup



My littlest one was so excited to have a snow day that he decided it was a great idea to race around the house and running up the stairs.  Before I could even utter the beginnings of a warning he tumbled down the stairs.  He luckily only ended up with a swollen face and mouth.  He had a very hard time eating for a few days but is now on the mend.  He spent a few days only able to eat soft food and soups.  Pasta soups are always his favorite and this one was no exception.

He had been afraid to try food after the injury.  This soup smelled so wonderful and tempting that he was willing to risk it.  You can use any kind of tortellini you would like.  I used Buitoni Four Cheese Tortellini and calculated the points based off of that.  The tortellini you use shouldn't make a huge difference in points but you can always just calculate the points of the tortellini.  It was 20 Smart Points for the 9-ounce package.  
I hope you enjoy this recipe!  Please leave a comment and let me know what you think or what you would like to see in future recipes.  You can also follow on InstagramFacebook, or Twitter.
Light Creamy Tomato and Tortellini Soup
homefamilylove.com
Servings: 8 ★ Size: 1 1/2 cups ★ 
Smart Points: 5 ★ Points Plus: 5 ★ Calories: 246 ★ Total Fat: 8 g ★ Saturated Fat: 3 g ★ Protein: 7 g ★ Carbohydrates: 21 g ★ Fiber: 3 g ★ Sugars: 6 g ★ Sodium: 717 mg ★ Cholesterol: 61 mg

Ingredients:
· 20 ounces (570 g) ground turkey, Italian style
· 28 ounce (794 g) canned tomatoes, diced
· 4 cups (1000 ml) chicken stock, low-sodium
· 4 cups (1000 ml) water
· 1 large onion, diced
· 3 medium carrots, chopped
· 2 roasted red peppers, in water
· 3 cloves garlic, minced
· 1 tablespoon Italian seasoning
· 1 teaspoon oregano
· 2 bay leaves
· 9 ounces (255 g) cheese tortellini, fresh
· 3 cups baby spinach
· 1/2 cup half & half, fat-free


Directions:
1. Brown the ground turkey in a large stock pot.  Add the tomatoes, chicken stock, water, onion, carrots, roasted peppers, garlic, Italian seasoning, oregano, and bay leaves into the stock pot.  Bring it to a boil.  Reduce the heat and simmer for 15-20 minutes.  The carrots should become soft.
2. Add the cheese tortellini, half & half, and spinach.  Bring to a boil and cook for 5 minutes or according to packet instructions. Serve with bread and a sprinkling of parmesan cheese for a complete meal.

Perfect weeknight dinner that is ready in 30 minutes.

2 comments:

  1. When do you add the garlic? What makes this creamy?

    ReplyDelete
    Replies
    1. It has some fat-free half & half in it that makes it creamy and rich. I add the garlic when I add all the other vegetables. It makes it super quick. I like it because I can do homework with my oldest while it's cooking!

      Delete