SOUP TIME! Now this is a season-appropriate meal for chilly fall. This soup has a good amount of vegetables, is lower in sodium than any soup you'll buy in a store (yikes, holy hypertension) and tastes so good. I made a huge batch of it and we had leftovers whenever we wanted a quick warm cup of soup.
1 Lb. lean ground turkey breast
3 Tsp. Italian Seasoning (or combine parsley, oregano, garlic powder, and onion powder)
2 Cans (sodium-free, or extra low sodium) Tomato Soup (+1 can water)
4 Cups (sodium-free) chicken or vegetable broth
2 Cans Diced Tomatoes (no sodium-added)
1 Cup Diced Carrots
1 Cup Diced Celery
1 Cup Chopped Green Beans (or cut-leaf spinach)
1 Large Pkg cheese-filled tri-color tortellini (20 ounce package I believe)
1. Preheat oven to 375 degrees F. Season your thawed turkey breast with the Italian seasoning. Shape into 3/4"-1" balls and place on lined baking sheet. Place turkey meatballs in oven for 15-20 minutes, or until lightly browned with no pink inside. Meanwhile...
2. Turn stovetop to medium heat. Combine broth and tomato soup in a stockpot.
3. Add in your tomatoes, diced carrots and celery, and chopped green beans. Cook for about 10 minutes. Stir occasionally.
4. Add in the tortellini pasta and continue cooking for 5 minutes. Stir occasionally.
5. Place cooked turkey meatballs in the stockpot and cook for another 5 minutes.
Serve with a crusty loaf of Italian bread and enjoy!
For freezing, divide soup into two large freezer bags. Once at room temperature, cool completely in the refrigerator. Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date). Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes. Then, put soup into stockpot. Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.