Did you all see the snow that hit the East coast? Holy Moly! My in laws got over three feet of snow. We were fortunate that we didn't get a ton, but it was still cold and a hearty healthy soup was definitely necessary. This Quinoa Pasta & Kale Tomato Soup is hearty and full of healthy ingredients that will make you want to come back for more.
Quinoa Pasta & Kale Tomato Soup
This is a sponsored post written by me on behalf of Redpack Tomatoes for IZEA. All opinions are 100% mine.
I have a serious affinity for tomato soup. I would eat it for breakfast, lunch and dinner. The only problem is that I have a tendency to like a creamy tomato soup like our Tomato Bisque, but I wanted something healthier this time around. The great thing about this Quinoa Pasta & Kale Tomato Soup is that my girls {2.5 and 6 years old} had no idea there were so many healthy ingredients in the soup. I especially loved the fact that it came together so easy thanks to Redpack Tomatoes. Redpack Tomatoes are Family Farmed and Family Owned so you know you are a getting a time tested product since it is a fourth generation family owned product. They also guarantee a seed to shelf guarantee that the product is non-GMO verified. As soon as you open the can you can see the vibrant color of the tomatoes.
I used Redpack Canned Crushed Tomatoes in Puree to create the perfect consistency for the soup. I did not want to have to blend the soup since I had so many other fresh vegetables in the soup so the crushed tomatoes were the perfect consistency. My girls loved the fact that there were chunks in the soup. All too often when we have soup for dinner they get discouraged when it is a straight broth. They need to see and taste the heartiness of the food that they are consuming. Otherwise, it's too much effort to constantly spoon a liquid for themselves. They'd rather have that in a cup.
Quinoa Pasta & Kale Tomato Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion chopped
- 2 carrots thinly sliced in rounds
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1 medium sweet potato diced
- 28 oz canned Redpack Crushed Tomatoes
- 4 cup chicken broth
- 1 sprig thyme
- 1 ½ tsp sugar
- 1 tsp oregano
- quinoa pasta shells
- 2 cup spinach chopped
Instructions
- In a dutch oven add the 2 tbs of EVOO and saute the onions for 2 mins on medium high heat.
- Add in the garlic, carrots, celery and sweet potatoes and saute for another 2 mins. Add in the canned Redpack Crushed Tomatoes and the 4 cups of chicken broth.
- Add in the thyme, sugar, oregano and salt to taste and bring to a boil. Once it is brought to a boil turn the heat to low and simmer covered until the sweet potatoes start to soften {poke with a fork to check doneness}
- Add in the quinoa pasta and cook on low for 10 - 15 minutes. Add in the chopped kale in the last 2 minutes of cooking.
Be sure to check out Redpack Tomatoes for more recipes, tips and inspiration!
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