I'm so excited to start getting back on track with my eating and health after the past 2 weeks of indulging myself in appetizers and desserts. I started Healthy Eats Friday as a way to challenge myself to make healthy food my family and I would still enjoy eating. As most do, I got of track posting these healthy recipes every Friday but am happy to start them up again.
Yesterday, I looked at my most popular posts over the past 4 weeks and it was not surprising to see that the top 3 were all Healthy Eats recipes. They are Crockpot Tortilla Soup, Crockpot Cashew Chicken and Artichoke Sun Dried Tomato Pasta.
To ring in the New Year, I'm sharing another great, healthy soup. This soup proves that healthy doesn't mean it needs to lack kick and flavor
No 'pin' here although there are a lot...just a fabulous family friend who shared her recipe.
2 T. Olive Oil
2 t. Garlic, minced
4 Green Onions/Scallions with some of the greens, chopped
1 Bag Fresh Spinach
2 cans Rotel Tomatoes (with chilies)
2 cans Chopped Tomatoes
Low sodium Chicken Stock (approx. 32 oz.)
If you'd like to make this vegetarian use vegetable broth.
1 qt. low sodium V8 (about 4 C.)
Fresh Parsley, chopped (about 1/2 C.)
Red Pepper Flakes to Taste (about 2 t.)
1 Pkg. Frozen Cheese Tortellini
1. Brown Garlic and Onion in Olive Oil.
2. Add the tomatoes and rotel. Mix.
3. Add fresh spinach to the mixture along with the broth and V8. Stir together.
4. Add parsley and pepper.
5. Bring to a boil, then simmer for 30 minutes.
6. In a separate soup pot, boil salted water and add tortellini.
7. Using a slotted spoon, scoop the tortellini as they rise to the top of the water. Add to the soup mixture. Be sure not to overcook the tortellini.
8. Simmer until ready to serve. You can top with some finely shredded Parmesan cheese.
If you aren't going to eat the soup right away, wait to cook and add the tortellini to the broth mixture.