In the Kitchen

My New Year’s resolution to be on-the-ball about meal planning and healthful cooking has been working out so far! Here was last week’s “Meatless Monday” recipe…

This (90%) meatless soup was delicious, and made enough for dinner and 2 full lunches! 

Cheese Tortellini & Tuscan Vegetable Soup

Ingredients:
– 1 (14.5 oz) Can of Diced Tomatoes with Garlic & Onion (undrained)
– 1 (11.5 oz) Can Condensed Bean with Bacon Soup* (undiluted)
– 4 Cups Water
– 1 (16 ounce) Bag of Frozen Italian Style Veggies *

– 3/4 Teaspoon Dried Italian Seasoning
– 1/4 Teaspoon Ground Black Pepper
– 1/2 (9 ounce) Package of Fresh Cheese Tortellini
– 1/4 Cup Grated Parmesan Cheese

I also tossed in a bunch of fresh spinach just before serving for some added greenery, and served the soup with spinach salad.

 Directions:
1.  Combine the first 6 ingredients in a 4 quart saucepan.  Cover and bring to a boil over high heat.
2.  Add the tortellini, reduce heat to medium  Continue cooking for around 7 minutes or until pasta and veggies are tender.
3.  Stir in the grated cheese.

*Okay, so this makes the recipe not totally meatless…. but it’s such a teeny amount, I’m pretending it doesn’t count.