I promise to share my thoughts on Whole30 this week. February is flying by, it seems – maybe because ( ::knock on wood:: ) the weather hasn’t been completely dreadful? Southwest Michigan has been so blessed this winter. I mean, we just went on a walk – a WALK. With a 4-month-old. It’s not that cold.
But, it’s still kind of cold. Certainly not grilling weather, anyway.
Are you listening, spring? Ready for ya!
One thing we didn’t eat much of on Whole30 was soups. Firstly, did you know it’s REALLY hard to find a broth that doesn’t have added sugar? What the wha?! It’s shameful how sugar appears in absolutely everything and nearly as shameful, I’d never known that there was sugar in SO many broths. Learned a few things on Whole30, that’s for sure. And while we could often find sugar-free broth or bone broth, it usually came with a cost…of like $6/quart. BANANAS.
Secondly, the whole no dairy, no grain, and no beans deal. Soup on Whole30 is more-or-less a meat, potato, vegetable meal floating in some REALLY expensive, sugar-free broth. We took a pass for the month.
This soup, though? It has CHEESE tortellini and plenty of the good-for-you stuff – onions, tomatoes, and spinach galore.
Not only delicious and healthy, but this meal comes together quickly and with very little prep. Want no prep? Buy a pre-chopped onion. Oh, and one pot to clean – that’s it! Gotta love it. Perfect for cold (or not-so-cold) days alike. Enjoy!
- 1 Tbsp olive oil
- 1 lb sweet Italian turkey sausage, casings removed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 32 oz low-sodium chicken broth
- 2 Tbsp fresh basil, chopped
- ½ tsp pepper
- 1 (9 oz) package fresh cheese tortellini
- 1 (5 oz) bag fresh spinach
- Heat oil a large pot over medium-high heat. Once hot, add diced onion and saute until onion is softened, about 5 minutes. Add the sausage and cook until no longer pink, breaking up with a wooden spoon. Add garlic and cook 30-45 seconds or until fragrant.
- Stir in crushed tomatoes, broth, basil, and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-25 minutes.
- Add tortellini and simmer for about 8 minutes (or according to package directions). Add spinach and stir; cook for 1 minute or until wilted and tender. Serve hot.
Weekly Menu: February 5th – 9th
- Sunday: flatbread pizzas and roasted broccoli
- Monday: Jalapeno Lime Chicken Soup
- Tuesday: chicken sausage, roasted sweet potatoes, green beans
- Wednesday: Lyndsay’s Chili
- Thursday: chicken taco salads
Soup looks great, will add it to my menu plan. I think my kids will love it. I know you are short on time now with your little ones but in the future you could try to make your chicken broth in the slow cooker if you want soup for another whole 30. So easy, I use a leftover chicken carcass and random veggies, but you literally just put your ingredients in the slow cooker and come back to homemade broth 10-12 hours later.
I SERIOUSLY need to make my own broth! I know it’s easy, just haven’t ever done it. Silly, I know! It’s on my bucket list!
Even though i am not a big fan of veg but i would love to try the taste of it .
You make me speechless with the deliciousness you bring to my party every time! This look fantastically delicious! I can’t wait to see what you share in your next blog.