Tortellini & Sweet Potato Soup
This one-pan meal is idea for a cozy sunday meal prep. Its easy to make and enjoy the leftovers for easy dinners throughout the week! This tortellini and sweet potato soup is made in one pot and needs minimal clean up! It is gluten free, nut free, and has a dairy free option.
Recipe by: Kayla Cappiello
Ingredients
2 Bako Sweet sweet potatoes
1 onion, chopped
2 tbsp olive oil
1 32 oz jar of crushed tomatoes
1 tablespoon garlic, minced
1 cup milk of choice
1 cup ricotta cheese or dairy free option
4 cups chicken bone broth
1/2 cup grated parmesan
2 tbsp garlic powder
1 tbsp oregano
1 tbsp basil
Salt + pepper
1 package gluten free tortellino
2 cups of spinach
1 lb ground turkey (browned with olive oil, salt, pepper and garlic)
Directions
In a pot, add 1 lb ground turkey, olive oil, salt, pepper and garlic. Brown until fully cooked. Set aside.
In the same pot, without cleaning out, add the chopped onion, minced garlic and olive oil.
Cook for 5-7 minutes or until onions are cooked.
Add in chopped sweet potatoes, ground turkey, crushed tomatoes, bone broth, seasoning, ricotta and milk.
Let cook for 25-35 minutes.
Add in the spinach and tortellini. Cook for another 20 minutes or until tortellini is soft and fully cooked.
Serve with a dollop of ricotta, parmesan and red pepper flakes.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.