As I mentioned, I did some batch cooking over the weekend and one of the dishes I prepared was this Italian Noodle Soup. The recipe reminded me of a family favorite I made often when my children were small, Tortellini Soup. It consisted of a bag of frozen tortellini, frozen spinach, broth and some spices. It was delicious and so easy, I could throw it together with a baby balanced on one hip and a toddler at my feet! Of course, this was before we went vegan and since I’ve yet to discover a good veg-friendly tortellini, I had to find a substitute.
This recipe from Your Cup of Cake is just as easy to prepare and if topped with some dairy-free Parmesan, I get the same cheesy flavor as the original we knew and loved! It was so good that I packed up the leftovers and brought them to my daughter’s house where we feasted once again!
Along with a (vegan) Antipasto, kale salad and garlic bread, this was a wonderful meal, made even better by the company I got to share it with.
Cook’s Note: I used about 2 cups more vegetable broth than suggested as the finished product was a little too thick for my taste. I threw in a chopped zucchini that I had on hand for more veggie goodness! I sprinkled dairy-free Parmesan on top of each bowl before serving. This made a generous amount of soup, at least 8 servings, especially if you accompany it with salad and bread as we did. I’d probably use a different kind of pasta next time as the long noodles made it a bit sloppy (but fun!) to eat.
Approximately 8 Servings – Nutritional info (provided by Mastercook) per serving: 224 Calories; 1g Fat (5.3% calories from fat); 9g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1071mg Sodium.
The Verdict: Delicious! So simple to make and the mild flavors make it perfect for children.
Today I’ll say a reluctant goodbye to my girls as we load up the car and head back home. I’ll be leaving containers of food in my wake, though, some of Mom’s cooking to tide them over til the next visit!
Have a wonderful day!