Sausage, Kale and Tortellini Soup

Fall is here! Saturday after my long run, it was rainy and dreary so I decided to try a new soup recipe and it was FABULOUS!

It was hearty, delicious and nutritious!

Tortellini SoupSausage, Kale & Tortellini Soup
Leave the vegetables a little chunkier than I usually would for this stew since it cooks for a while. Otherwise, you are left with mushy vegetables.

2 onions
3-4 (or more) cloves garlic minced
1 lb Italian Seasoned Ground Turkey
Crushed red pepper flakes
4-5 large carrots, cut into bite-sized pieces
2 (or more) large zucchini, cut into slices or bite-sized pieces
1 can diced tomatoes (not drained)
1 can tomato sauce
Fresh basil
Fresh oregano (this is a MUST)
1 box chicken stock
1 box beef stock
3 cups water
1 package dried cheese tortellini
1 bag kale or 1-2 bunches

Instructions: In a dutch oven, cook the sausage until browned. Drain/rinse and take the sausage out of the pan. Add in the onions and red pepper flakes. Cook until they are pretty soft (several minutes) and add in the garlic and cook for another minute. Add the carrots and cook for a couple of minutes. Add in the tomatoes, tomato sauce, cooked sausage and broth – season with a healthy amount of salt and black pepper. Add in the fresh basil and oregano. Simmer for a bit (maybe 10-15 minutes) and then add in the zucchini and the package of tortellini and enough chicken stock, beef stock and water to cover. Bring to a boil and cook until tortellini is about done. Add kale and simmer a few more minutes.

Makes around 12– 1.5 cup servings. 4 PP+/serving

Tortellini Soup

I separated out half of the batch before adding the tortellini. I froze half with out the tortellini so I can add it in later on. (Though it was delicious, I didn’t feel like eating soup for weeks.) I even took a large container to my boyfriend (the non-soup eater) to try and he loved it!


Cucumber Salad

Cucumbers and onions always sound good this time of year so I finally made some and threw in some tomatoes, too! Super yummy and perfect for a dinner side dish or potluck.


2 cucumbers, diced
Cherry tomatoes, sliced in half
6 green onions, diced
1/4 cup apple cider vinegar
1/4 cup water
3 tablespoons Equal (or other sugar substitute)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients together and store in an airtight container in the refrigerator up to 7 days.

Sweet & Spicy Onion

I looooooove onions. A couple weeks ago my dad told me about these onions he used to make so I decided to give it a try. I loved them and so did my boyfriend! In fact we grilled a couple on Sunday evening and Monday evening I tried one in the oven (yes, just for myself).

Sweet & Spicy OnionIngredients:
1 large Vidalia onion, peeled and cored
2-3 tsp Splenda brown sugar
few drops of Tabasco

Fill the hole where you cored the onion with brown sugar and add some Tabasco on top of the sugar. Wrap with foil and grill for 40 minutes. You may also choose to bake it at 350 degrees. Onion will get soft and translucent when ready.

Only 3 ingredients!

Only 3 ingredients!

You may have to experiment a bit with your favorite ratio of brown sugar and Tabasco but even the left over juices were a great addition to our pork chops the other night!

Roasted Spaghetti Squash

A co-worker brought this in for my birthday celebration a few weeks ago and I LOVED it, so I asked for the recipe.


1 roasted spaghetti squash (or two small ones)
1 pound of chopped clean kale
2 cans of chopped tomatoes
1 tsp chopped fresh oregano
1 small pinch of crushed red pepper
1/4 cup extra virgin olive oil
Salt and pepper to taste
Parmesan cheese

Cut spaghetti squash in half, remove seeds, rub inside of squash with olive oil and bake at 350 for twenty minutes.
Let squash cool and scoop out all squash with a fork.
In a sauté pan add 1/2 cup of extra virgin olive oil, chopped garlic, chili flakes, kale, tomatoes and sauté until kale is tender.
Add squash and oregano, season with salt and pepper, and top with Parmesan cheese

Source: Fox 4, Cafe Sebastienne

Pretend Potatoes

I’ve heard of mashed cauliflower before but had never tried it because I dislike cooked cauliflower and nothing about it really interested me. BUT, I gave it a whirl this week and I’m in love. For real.

Here’s what I did:
Boiled a head of cauliflower chopped into smaller pieces. Drained and mashed cauliflower. Placed pot back over low heat and added two triangles of Light Laughing Cow (herb and garlic flavor), added garlic salt, pepper, a touch of milk (be careful to not add too much!), and chopped green onions. Mix together and sample!

Mashed Cauliflower

Mashed Cauliflower

They don’t taste like potatoes, really. But they are starchy, creamy and the perfect comfort food side. They’d be great with a pork chop and some fresh green beans! My parents are skeptical so I plan to make this when I visit them for Easter (and my birthday, which happens to be on Easter)!!

Give them a try and let me know what you think!