My favorite GI Joe doesn’t normally have a lot of input for my blog, so when he suggested (repeatedly) that I should post our weekly menu, I finally decided he might be on to something. My plan is to post it on Friday for the following week, in case you’re like me and plan your week and make your grocery list on Sunday evening. We usually eat out after Mass on Saturdays, and on Sundays it’s every man for himself on the leftovers shelf.
By the way, these are all thirty minute or less meals this week. I generally try to stick with that time limit for weeknight meals, unless I’m using the crockpot to cook something all day long…love that!
- Monday: Franks and Beans Stoup (I used veggie hot dogs) with Quesadillas and Raw Veggies
- Tuesday: Greek Burgers with Feta Aioli, Chopped Veggie Salad, and Potatoes O’Brien
- Wednesday: Rotisserie Chicken and Mashed Potatoes (from Costco)with Homemade Gravy and My Favorite Salad (Romaine, Pears, Gorgonzola, Pistachios, Red Onion with Dorothy Lynch Fatfree dressing)
- Thursday: Chicken and Butternut Squash Tagine with Pistachio Couscous and Fresh Fruit Salad
- Friday: Pesto Tortellini Soup, Salad, and Garlic Butter Baguettes
I’ve added links for you on the nights I used recipes, and here’s the soup one.
So it’s the third Friday of Lent and I’ve finally remembered to post a non-meat, non-sweet recipe. Woo-hoo! Not that everyone gives up sweets or eating meat on Fridays for Lent, but I know a lot of you do.
This hearty soup has been a favorite of ours for a long time, and it comes together quickly, which is always a bonus. Apart from the zucchini, which I have to remember to buy, everything else is usually in my pantry or freezer. If you’re using frozen tortellini, don’t thaw it first…it will stick together into a big globby mess.
I’ve made a non-vegetarian version using sausage tortellini, and it’s equally delicious, just to keep your options open. Hope you and yours love it, too!
Pesto Tortellini Soup
- 1 Tbsp olive oil
- 1 medium onion, finely chopped
- 4 cups vegetable broth
- 2 medium zucchini, diced
- 3 cups frozen mixed vegetables
- 2 tsp Italian seasoning
- 1 can (14 oz) diced fire-roasted tomatoes
- 9 oz fresh cheese tortellini
- 2 Tbsp pesto
- Parmesan cheese to garnish
1. In large saucepan, saute onion in olive oil until softened, then add broth, zucchini, vegetables, Italian seasoning, and tomatoes. Bring to a boil, then reduce heat, cover, and simmer ten minutes.
2. Add tortellini and cook 3-5 minutes, until tortellini is cooked (it will float when done). Stir in pesto and ladle into bowls. Top with a tablespoon or two of shredded Parmesan.