My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep Time: 10 min
Cook Time: 20 min
In a large saucepan or dutch oven, add in a little bit of olive oil over medium heat. Add in the carrot, celery and onion mix. Season with salt and pepper and cook for about 5-6 minutes or until veggies are tender and starting to turn translucent. Add in the ground turkey. Cook until well browned and cooked through. Drain off any excess fat. Turn the heat to high. Add in the fire roasted tomatoes, spinach, and chicken stock. Bring to a boil and then turn heat down to medium. Let soup simmer for 10 minutes. Add in the tortellini and let cook for 7-8 minutes (or follow directions on package). Divide soup among serving bowls.
Plant-based: Substitute turkey for dried lentils. Use small shaped pasta instead of tortellini or vegan ravioli. Use vegetable stock instead of chicken stock.
Gluten-free: Use gluten-free tortellini or small ravioli.
Kid-friendly: Omit spinach or use their favorite vegetable.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.