YOUR SOLIN GENERATED RECIPE
Tourtini Tomato Basil Soup
Simmered ground turkey and cheese tortellini in a rich tomato-basil broth, finished with a velvety swirl of Greek yogurt for a comforting meal.
INGREDIENTS
5.5 oz ground turkey (93% lean)
0.5 cup cheese tortellini
0.5 cup tomato puree
1.5 cup low-sodium chicken broth
0.25 cup plain non-fat Greek yogurt
1 cup fresh spinach
2 tbsp fresh basil
1 tsp olive oil
0.25 cup yellow onion
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
PREPARATION
Heat the olive oil in a large pot over medium heat, then add the diced yellow onion and minced garlic, sautéing until fragrant and translucent.
Add the ground turkey to the pot, breaking it into small crumbles with a wooden spoon, and cook until it is completely browned and no longer pink.
Pour in the chicken broth and tomato puree, then stir in the dried oregano, bringing the liquid to a gentle, rolling boil.
Add the cheese tortellini to the boiling broth and cook according to the package instructions, typically for about 5 to 7 minutes until tender.
Stir in the fresh spinach and chopped basil, allowing them to wilt into the soup for about 1 minute.
Turn off the heat and slowly stir in the Greek yogurt until the soup reaches a creamy, uniform consistency.
Season with sea salt and black pepper, then serve immediately in warm bowls.