Kale Tortellini Soup recipe
Simple packaged frozen tortellini shine in this homemade kale tortellini soup recipe!
Ingredients
- ½ large sweet onion, chopped
- 1 teaspoon olive oil
- 2 large carrots, chopped
- 1 ½ teaspoons minced garlic
- 32 ounces vegetable broth, 4 cups
- 14.5 ounce can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried crushed rosemary
- salt and pepper to taste
- pinch red pepper flakes
- 1 bunch kale, chopped
- 2 ½ cups frozen tortellini
- garnish: parsley and parmesan cheese
Instructions
- In a large soup pot, saute the onion in the olive oil or medium heat for 2-3 minutes or until translucent.
- Add the carrots and sauté for another 2-3 minutes.
- Add the garlic and sauté for 30 seconds or until fragrant.
- Add the broth, tomatoes, basil, oregano, rosemary, salt, pepper, and red pepper. Bring to a boil, then reduce to a simmer.
- Allow to simmer for 5-10 minutes.
- Bring pot up to medium heat and add the chopped kale. It will look like too much kale, but it will cook down! Once it wilts, turn pot to a simmer and allow to cook for an additional 5-10 minute or until the kale is tender.
- Meanwhile, cook the tortellini in a separate pot according to package instructions.
- Add serve the soup with the tortellini mixed in and with a garnish of parmesan cheese and parsley.
Notes
If you are eating the soup all at once and serving immediately, you can cook the tortellini in the same soup pot. It's much easier! However, if you are waiting to eat or keeping some as leftovers, cooking the tortellini separately keeps them from getting soggy.
Nutrition
Calories: 272kcalCarbohydrates: 42gProtein: 12gFat: 7gSaturated Fat: 2gCholesterol: 25mgSodium: 1369mgPotassium: 398mgFiber: 5gSugar: 8gVitamin A: 7133IUVitamin C: 30mgCalcium: 176mgIron: 3mg
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