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Tortellini Chorizo Soup

This 20-minute dinner is so easy to whip up and clean up, making it perfect for the menstrual phase when you might not have the energy for too much. It's packed with flavor, and can also be easily stored for the next day if you want to meal prep it!

This recipe is perfect for the menstrual phase because of the chorizo and kale. During your menstrual phase, you want to focus on warm, comforting cooking methods to warm up your uterus. From the nutrition side, you want to stock up on micronutrients that are the building blocks of blood. Your hormones are at their lowest levels and energy is low, so keep your blood sugar steady with low GI foods.

I typically like to cut down on my red meat consumption, but I do eat it when I’m on my period. Pork is a great source of iron, vitamin B12, and protein which are important to consume at this time. Iron and B-12 are essential for healthy red blood cells, and when you bleed, your body loses iron very quickly so you want to make sure to replenish these nutrients.

Kale is high in vitamin E which helps flush out estrogen and is an antioxidant that calms inflammation. Just make sure to cook it because otherwise it contains goitrogens (which suppress thyroid function) and can contribute to PCOS. Vitamin E also contributes to healthy progesterone levels, which is important at this time of your cycle.


Tortellini Chorizo Soup

Serves: 4 Active Time: 10 minutes Total Time: 20 minutes



  • 6 oz chorizo

  • 1 white onion, diced

  • 2 Tbsp Tomato paste

  • 2 cups cherry tomatoes, halved

  • 6 cups low-sodium chicken broth

  • 1 tsp Red pepper flakes

  • Black Pepper to taste

  • 1 tsp dried basil

  • 1 tsp oregano

  • 5 handfuls kale, chopped

  • 10 oz spinach tortellini

  • ⅓ cup basil

  • ¼ cup parsley

  • ¼ cup heavy cream

  • parmesan to serve


1. In a large pot over medium-high heat, add your chorizo and white onions, cooking for 6 minutes and stirring often

2. Add cherry tomatoes, red pepper flakes, and the tomato paste, mixing for 1 minute until the tomato paste is evenly spread

3. Pour the chicken broth in, and season with the dried herbs and pepper

4. Bring to a boil, then let simmer for 5 minutes. Add kale, fresh basil, parsley, and heavy cream, then it’s ready to serve.


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