I was tossing around ideas for lasagna soup, tortellini soup and stuffed peppers…so I decided to modify it and combine them! Calling this bad boy “Hannah’s Italian Soup”.
Prep time : 20 Minutes
Cook time: 15 Minutes
2 LBS LEAN BEEF (90/10 or 95/5)
4 GREEN PEPPERS (CHOPPED BITE SIZE)—NOTE I WANTED RED AND GREEN, RED WAS WAY OVER PRICED
1 LARGE SWEET ONION (DICED)
BAG OF BABY SPINACH (CHOPPED FINE)
1 LB OF TOMATOES ON THE VINE (CHOPPED)
2 BAGS TORTELLINI (YOUR CHOICE OF FILLING)
1 JAR OF REDUCED SODIUM MARINARA SAUCE OR LARGE CAN OF CANNED TOMATO SAUCE
32 OZ NO SODIUM ADDED CHICKEN BROTH
TABLE SPOON FRESH GARLIC
PINK HIMALAYAN PINK SEA SALT
FRESH PARSLEY (ONLY BC I HAD IT ALREADY, YOU CAN USE DRIED)
CRUSHED RED PEPPER FLAKES (OPTIONAL, I LIKE A HINT OF SPICE)
In a large pot (un-oiled) throw in onion, garlic, peppers and beef. I had it at medium/high to speed up the process. As soon as the beef was just about cooked brown, I threw in my broth, marinara, tomatoes and added about half of my jar’s worth of water. Bring to a boil. Add spinach and seasonings then your tortellini. They will finish cooking under 10 minutes.
***Need more recipe ideas for your weekly meal prep? Check out Chicken in Sun Dried Tomato Sauce with Sweet Mashed Potatoes!!