Tag: Tomato

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • 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

Nutrition

  • Serving Size: 1/6
  • Calories: 427
  • Sugar: 9g
  • Sodium: 1212mg
  • Fat: 14g
  • Saturated Fat: 3.7g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 29g

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Tuscan Tomato, Tortellini & White Bean Soup

Tuscan Tomato, Tortellini & White Bean Soup

Posted on by Amy MS, RD, LDN

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Tuscan Tomato, Tortellini & White Bean Soup

Tuscan Tortellini Soup Crop
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Tuscan Tortellini Soup Crop

Tuscan Tomato, Tortellini & White Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian
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Description

Warm, comforting, and packed with flavor, Tuscan Tomato Tortellini & Bean Soup is a hearty one-pot meal perfect for any night of the week. Loaded with fiber, vitamins, and plant-based goodness from beans and spinach, it’s a nourishing, nutrient-dense dish the whole family will love!

Ingredients

Units Scale
  • 1 tbsp Olive Oil
  • 1 Shallot, minced
  • 1 Carrot, grated
  • 1 Celery Stalk, minced
  • 4 Garlic Cloves, minced
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tsp Dried Oregano
  • 1 tbsp Balsamic Vinegar
  • 1, 28oz Can Crushed Tomatoes
  • 1 Can, 14oz Cannelini Beans, drained and rinsed
  • 2 cups Vegetable Stock
  • 4 cups Baby Spinach
  • 1, 14oz Package Frozen Tortellini
  • OPTIONAL: Parmesan Cheese Rind

Toppings:

  • Parmesan Cheese
  • Basil

Instructions

  1. Heat a large dutch oven or stock pot over medium heat. Add the shallots, carrots, oregano, salt and pepper. Cook until tender, for 6-7 minutes, stirring occasionally.
  2. Turn the heat down to low and add the garlic and cook for another 1-2 minutes until fragrant.
  3. Add the balsamic vinegar, crushed tomatoes, vegetable stock and. Stir together and bring to a boil. Then reduce heat and simmer for 5 minutes.
  4. Using an immersion blender, blend the soup until smooth.
  5. Next, add the cannelini beans and frozen tortellini and simmer for 5-6 minutes until the tortellini are cooked through. (Add the Parmesan rind at this time if using!)
  6. Add the spinach and cook for an additional 1-2 minutes until the spinach just wilts.
  7. Spoon into bowls and top with grated Parmesan cheese if desired. Enjoy!

Notes

  1. The Parmesan cheese rind is optional but adds great depth of flavor to the soup if you have it!

Nutrition

  • Serving Size: 1/4
  • Calories: 481
  • Sugar: 15g
  • Sodium: 900mg
  • Fat: 8g
  • Carbohydrates: 79g
  • Fiber: 15g
  • Protein: 22g
  • Cholesterol: 29mg

Did you make this recipe?

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

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Tomato & Cucumber Salad

Tomato & Cucumber Salad

Posted on by Amy MS, RD, LDN

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Tomato & Cucumber Salad

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Tomato & Cucumber Salad

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  • Author: Amy MS, RD, LDN
  • Total Time: 5 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegetarian
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Description

Tomato and cucumber salad is bright and fresh, the perfect topping for Greek Chicken and Chickpeas or simple side dish to add to any meal.

Ingredients

Units Scale
  • 1 pint Cherry Tomatoes
  • 1 English Cucumber, seeded and diced
  • 1/2 Small Red Onion, thinly sliced
  • 1 tbsp Dill, minced
  • 1/2 tbsp Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. In a medium-sized mixing bowl, combine all ingredients.
  2. Gently mix together with a wooden spoon.
  3. Taste and adjust seasonings to your preference. Enjoy!

Equipment

Nutrition

  • Serving Size: 1/4
  • Calories: 36
  • Sugar: 2g
  • Sodium: 179g
  • Fat: 2g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg

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

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

Posted on by Amy MS, RD, LDN

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Roasted Tomato and Red Pepper Soup

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Roasted Tomato and Red Pepper Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 6 Servings 1x
  • Diet: Vegetarian
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Description

This is hands-down the BEST roasted tomato and red pepper soup—healthy, comforting, and made with real ingredients. Perfect with a grilled cheese for serious dipping.

Ingredients

Scale
  • 10 Roma Tomatoes, halved and seeded
  • 2 Red Bell Peppers, quartered and seeded
  • 1 Onion
  • 8 Cloves Garlic
  • 2 Carrots, peeled and sliced into 2 inch pieces
  • 4 tbsp Olive Oil, divided
  • 2 tbsp Balsamic Vinegar
  • 6 oz Tomato Paste
  • 1/4 cup Basil Leaves, julienned
  • 6 cups Vegetable Stock
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

Instructions

  1. Preheat oven to 400° F degrees. Prep vegetables as listed above.
  2. On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
  3. In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
  5. Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.
 

Equipment

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 17g
  • Sodium: 718mg
  • Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg

Did you make this recipe?

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

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