Italian Sausage and Tortellini Soup

Today was a great day! I didn’t have to work and I got to spend it with Kyle!! He is leaving tonight to go to Colorado to ski with the boys. I’m excited that he is getting to finally go skiing. He hasn’t been in a few years and has been itching to go.

I relaxed, cooked, ate, and got my oil changed. Good day! I made some treats for Kyle on his road trip but I’m not going to share it with you till tomorrow, so stay tuned.

This morning was a pancake morning! I’ve been wanting to make some pancakes with whole grain oats so I thought I would experiment a little.

I started with Bob’s Mill whole grain pancake mix. I added egg+ vanilla coconut milk+ oats+ chia seeds.

Topped with Almond butter and frozen strawberries nooked in the microwave!

 I love to add chia seeds to my oatmeal and anything I can add them to. I buy them in the bulk section at Whole Foods. Chia seeds provide fiber, protein, and antioxidants. It’s just a little added benefit!

Lunch was spent at Genghis Grill. We were out getting my oil changed and needed to waste some time. It was a great choice. We always love going to Genghis.

I had this bowl of veggies and turkey with honey soy sauce.

With Brown rice

Dinner tonight was soo good. I made Italian Sausage and Tortellini Soup! Inspired by another food blog. I’m so glad I made it. It hit the spot on this cold night.

Italian Sausage and Tortellini Soup

1 yellow onion (chopped)

3 cloves garlic (minced)

2 1/2 cups beef broth

1/4 cup red wine (cheap red wine is fine)

1/4 cup water

2 Cans diced tomatoes (drained)

3 large carrots (thinly sliced)

1 tbsp chopped fresh basil

1 tsp dried oregano

1 8oz can tomato sauce

3 medium zucchini (sliced)

8 oz fresh tortellini pasta

2 tbsp chopped fresh parsley

1. In large pot, brown sausage.

2. Drain off the excess fat and add onions. Sauté on medium until onions are soft.

3. Add the garlic and continue sautéing for additional 2 min.

4. Stir in the beef broth, water, wine, tomatoes, carrots, basil, oregano, and tomato sauce. Bring to boil, then reduce heat and simmer 30 min.

5. Skim off fat from soup, then stir in the zucchini and parsley, cover and let simmer for 30 min, adding tortellini during the last 10 min.

Serve with a sprinkle of Parmesan cheese.

Something is up with my pictures tonight. :( I'm sorry for all the gray on the bottom.

I only have a week and 2 days of the healthy food and daily blogging challenge. I don’t know if I’m happy or sad about it. It’s really been a great discipline for me and I love to cook! I may decide to stop blogging on a daily basis but I will at least be sure to tell you about any fun and healthy recipes I come across.  I’m planning a giveaway/game sometime in the next week. So keep reading, you may be the winner of the fun prize that will be reveled this weekend.

Have a great weekend!!