Meal-Prepping Meal: Italian Spinach And Tortellini Soup

Meal-Prepping Meal: Italian Spinach And Tortellini Soup

I just got home from a wonderful vacation in the South. What a fantastic time I had with my awesome husband. Sadly, vacations come to an end and real life is eagerly waiting. So, in anticipation of a crazy week of getting back into the swing of our daily routine, mealprepping is a necessity. 

I have modified this recipe from Weight Watchers to use as a freezer meal. Yes Weight Watchers, I enjoyed vacation a little too much. I just can’t say no to good southern cooking. So here we go. 

Ingredients: (for each bag/serves 6)

  • 1 chicken breast cubed small & cooked
  • 2 tablespoon olive oil
  • 1 small onion diced
  • 2 Peppers (red & yellow) diced
  • 1 medium zucchini cubed
  • 1 medium summer squash cubed
  • 3 garlic cloves diced
  • 1 small bag frozen chopped spinach (or 2 cups washed & chopped fresh baby spinach)
  • 1 (14.5 ounce) can of diced tomatoes
  • 1 (9 ounce) package frozen spinach and or cheese tortellini
  • 1 1/2 tsp Italian seasoning
  • 1/8 red pepper flakes
  • 2 cubes of chicken bouillon
  • 1/4 cup fresh chopped basil
  • 1 gallon sized freezer bag

Directions:

  1. On your freezer bag write Tortellini Soup & the date. Also write Add 3 cups water on day to cook. 
  2. Make sure your chicken is cooked and cooled.
  3. Add your chicken in your bag.
  4. Add your veggies to your bag.
  5. Add your can of diced tomatoes with juice
  6. Add your spinach last to the veggies.  
  7. Add the olive oil
  8. Add garlic
  9. Add red pepper & seasonings. 
  10. Add your basil
  11. Add your Tortellini
  12. Very carefully seal your bag, pressing out the air as you seal.
  13. I like to double bag my soups. 

The day before you want your soup. 

  1. Take out of the freezer and put in the refrigerator, standing up in a bowl to thaw. 

The day of cooking. 

  1. Dump all contents into your soup Crock-Pot. 
  2. Add 3 to 3 1/2 cups water
  3. Stir
  4. Set on LOW and cook for 5-6 hours 

At the end of the day serve with a sprinkle of Fresh asiago or Parmesan cheese and enjoy. 

Until next time,

Mrs. Kay L Rice

Pasta Fagioli Soup

After making this soup many times at home I decided to share it with my Women’s Bible Group one evening.  As it turns out, it was very well liked.  Since I was asked to share my recipe, here it is!

This is an amazing white and red bean soup with such an amazing savory broth and pasta that it can not help but give you that warm home feeling!

pfsoup

Ingredients:

  • 1 pound ground turkey
  • 1 small onion diced small (1 cup)
  • 1 large carrot diced (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 3 cloves of garlic, minced
  • 2  14-ounce cans of diced tomatoes
  • 1 15-ounce can of red kidney beans with liquid
  • 1 15-ounce can great northern white beans with liquid
  • 1 15-ounce can of tomato sauce
  • 1 12-ounce can V-8 sauce
    • NOTE:  Instead of the tomato sauce, tomatoes and V-8 I use my own Italian Soup Stock
  • 1 tablespoon of white vinegar
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of FRESH oregano
  • 1 teaspoon FRESH basil
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon of FRESH thyme
  • 1/2 pound (1/2 a box) of Ditalini pasta

Directions:

  1. Brown your ground turkey in a large saucepan or pot over medium heat.
  2. Drain off most of the fat.
  3. Add onion, carrot, celery and garlic and saute for approximately 10 minutes with the meat.
  4. Put all the items in your crock pot.
  5. Add in the remaining ingredients, except the pasta.
  6. Turn your crockpot on low and cook for 6ish hours.
  7. About 45 min before serving, boil and drain your pasta until a touch less than done.
  8. Add your pasta to your crockpot and continue to cook on warm for the remainder of the 45 minutes.
  9. Serve.
  10. Enjoy!

I hope you enjoy this recipe!  Please let me know if you enjoyed the recipe and if you added your own touches to improve.

Until next time,

Mrs. Kay L. Rice