CK PORCH LIFE THE BA
RE CI PE FOR
Tuscan Tortellini Soup 1 Tbsp. extra virgin olive oil 1 medium yellow onion, finely chopped 1 lb. cooked chicken sausage 3 cloves garlic, minced 1 28 oz. can crushed tomatoes 6 c. organic chicken broth 1 tsp. crushed red pepper flakes 1 pinch of Himalayan Sea Salt and black pepper 2 9 oz. packages refrigerated cheese tortellini 1 15 oz. can white beans, drained 5 oz. fresh baby spinach Freshly grated parmesan cheese, for serving
SERVES 4 TO 6
flavor bursts 1 drop parsley vitality essential oil 2 drops lemon vitality essential oil PRE PA RATI ON
Heat oil in a large pot over medium heat. Add onion and saute until soft, about five minutes. In a separate iron skillet, cook the chicken sausage until golden brown. Put into pot with onions. Then add garlic and cook one minute more. Stir in crushed tomatoes, broth, and red pepper flakes. Bring to a boil and add tortellini. Reduce heat to low and simmer until tortellini is cooked and flavors start to meld (18 to 20 minutes). In a small glass bowl, add salt, pepper and vitality oils. Stir the white beans and spinach into the pot, and cook only until the spinach has wilted (two minutes). Stir in vitality infused salt and pepper. Serve with parmesan cheese.
F R O M TH E K ITC HE N OF JE SS BAKKEN
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