Tag: Pasta

Italian Tomato Tortellini & Sausage Soup

Italian Tomato Tortellini & Sausage Soup

Posted on by Amy MS, RD, LDN

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Italian Tomato Tortellini & Sausage Soup

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Italian Tomato Tortellini & Sausage Soup

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  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
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Description

This nourishing, creamy tortellini soup gets its cozy texture from blended veggies and is loaded with Italian turkey sausage, kale, and cheese tortellini. It’s a veggie-packed, protein-rich, one-pot meal that’s comforting, satisfying, and perfect for busy weeknights or easy meal prep.

Ingredients

Units Scale
  • 2 Tbsp Olive Oil
  • 16 oz Italian Turkey Sausage
  • 1 Yellow Onion, small diced
  • 2 Carrots, small diced
  • 2 Celery Stalks, small diced
  • 4 Cloves Garlic, minced
  • 2 Tbsp Sundried Tomatoes, minced
  • 1 tsp Oregano
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 28 oz Crushed Tomatoes
  • 7 cups Chicken Stock
  • 2 cups Kale, finely chopped
  • 10 oz Cheese Tortellini
  • 1/4 tsp Crushed Red Pepper
  • 1/4 cup Parmesan cheese (plus more for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the Italian turkey sausage and cook, breaking it up with a spoon, until browned and cooked through. Transfer the sausage to a paper towel–lined plate and set aside.
  3. In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened.
  4. Add the garlic, sundried tomatoes, and oregano. Cook for about 30 seconds, until fragrant.
  5. Next, pour in the crushed tomatoes and chicken stock. Stir to combine, scraping the pan to get the good and brown bits! Then, add ½ teaspoon salt and ½ teaspoon black pepper and bring to a gentle boil. 
  6. Reduce heat and simmer for 10–15 minutes to let the flavors come together.
  7. Using an immersion blender, carefully blend the soup until mostly smooth (or to your desired texture).
  8. Stir in the kale, cheese tortellini, crushed red pepper, and the cooked sausage. Simmer for 5–7 minutes, or until the tortellini is tender.
  9. Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed.
  10. Serve warm, topped with extra Parmesan. Enjoy!

Equipment

  • Prep Time: 10
  • Cook Time: 20
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
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Description

Mediterranean Pesto Pasta is fresh, vibrant and satisfying! This dish is infinitely adaptable with your favorite veggies or in-season produce.

Ingredients

Units Scale
  • 1 lb Whole Wheat Penne Pasta
  • 1 lb Chicken Breast, cut into 1 1/2 inch dice
  • 2 Medium Zucchini
  • 2 Bell Peppers (Orange, Red or Yellow)
  • 1 pint Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 4 Tbsp Spinach Pesto

Instructions

  1. Make your pesto and then set aside to cook the rest of the dish.
  2. Cook your pasta according to the box directions.
  3. While the pasta cooks, cook your chicken and veggies
  4. Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
  5. When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
  6. While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
  7. Dice the vegetables into 1 1/2 inch pieces
    1. Zucchini: Slice in half length-wise, then dice into half moon shape
    2. Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
    3. Cherry Tomatoes: Slice in half lengthwise
  8. Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
  9. Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
  10. Now its time to put the dish together!
  11. In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
  12. Taste the pasta and add additional pesto per your preference.
  13. Serve immediately and enjoy a taste of a Mediterranean Summer!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Mediterranean
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 460
  • Sugar: 7g
  • Sodium: 625mg
  • Fat: 14g
  • Carbohydrates: 77g
  • Fiber: 39g
  • Protein: 40g
  • Cholesterol: 74mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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