Hannah’s Italian Soup – Han’s Weekly Meal Prep

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”.  This is perfect for the cold winters and especially if you don’t like going out during the weekend!  Stay inside with a large helping of this recipe!


Hannah's Italian Soup

Han’s Italian Soup

Prep time : 20 Minutes
Cook time: 15 Minutes

Ingredients:
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

DRIED OREGANO

DRIED BASIL

FRESH PARSLEY (ONLY BC I HAD IT ALREADY, YOU CAN USE DRIED)

CRUSHED RED PEPPER FLAKES (OPTIONAL, I LIKE A HINT OF SPICE)

Directions

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!!

Leave a Reply

Share your story...

  Subscribe  
Notify of