Hello from the road! I’m currently typing up this post as Kyle drives us back to Santa Barbara and back to our approaching finals. Eeek. I am, however, comforted by the weird mix of country music, The Killers, Taylor Swift, and Bob Segar I have blasting on the sound system and the homemade pumpkin spice latte I have next to me. It’s the little things in life, no?
So anyways, let’s talk soup. And not just any type of soup, THIS lightened-up Italian Turkey Meatball Tortellini Soup which has got me s-i-n-g-i-n-g happy songs of filling, belly-warming goodness.
I’ve got all the bases covered in this recipe. We have the most adorable mini turkey meatballs that are supahh fast and easy since we cheat (shhhhhhhhh) and make them out of packaged italian turkey sausage, a flavorful base made out of chicken stock and tomatoes, softened kale that cooks into the soup, veggies galore, and, of course, the star of the show: cheesy tortellini <3. Can we pause a moment and give a big hallelujah to putting pasta in soup? No need for all that inner anguish on which to have for dinner (just me?) because, helllloooo, why not have both? Your raging internal food debate has been solved. WELCOME!
Not only does this recipe pack in a pretty powerful flavor punch, but it also is lightened-up and chock full of veggies and lean protein. I don’t know about you, but I’m still in a food coma from Thanksgiving and the insane prime rib dinner that I went to on Saturday with Kyle, his family, and his little brother’s girlfriend, Taylor.
Now here’s a conundrum for you: if you go to a fancy event and don’t post a selfie/picture of it, did it really happen?
Probably not.
What was I saying?
Oh yaaaaa, SOUP! Made healthier and perfect for the chilly weather. Or, you know, the 75 degree and sunny weather that California has been sporting. Someone tell me what winter is like, please.
