We are so excited to partner with Birds Eye on this post and wanted to share a recipe we love. The secret to our mom's yummy minestrone tortellini soup? Birds Eye Mixed Veggies. Their frozen mix makes prep so much easier. We love the combination of peas, carrots and green beans. This is a great soup to make on cool, rainy days like we have been having. Is it really May?! We hope you enjoy this soup as much as we all do. Serve with freshly grated parmesan cheese. Also, this sweatshirt has been on repeat the past few days. It's so comfy and I love the big bell sleeves. The best part, it's only $25. I love it so much, I have it in a few colors. Just a reminder you can shop all our looks on our Liketoknow.it page, The.Polished.Pineapple. Hope you have a great day!
xo,
Natalie & Ashley
Ingredients 1 bag of Bids Eye Mixed Veggies
1 can 15 oz garbanzo beans, drained
1 can petite diced tomatoes, half drained
8 oz sweet italian sausage, casing removed 2 garlic cloves, crushed 2 cans 14 1/4 oz chicken broth 1 cup water 9 oz. frozen miniature cheese-filled ravioli 1 can 15 oz garbanzo beans, drained
generous amount of salt and pepper to taste 1/2 tsp dried oregano 1 bag of organic spinach leaves Freshly grated parmesan cheese for garish
1 onion diced
1/3 cup dijon mustard
Directions
Brown sausage, diced onion and garlic in pot over medium heat, stirring to break up sausage, about 5 minutes. Drain off excess fat. Add chicken broth and water to a boil. Add ravioli; cook until tender. Stir in Birds Eye Mixed Veggies, garbanzo beans and diced tomatoes. Season with mustard, oregano and pepper to taste Heat through. Stir in spinach and cook until wilted, about 1 minute. Serve with freshly grated parmesan cheese.
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