Kale & Tortellini SoupTell a Friend
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Fresh vegetables cooked with cheese-filled tortellini, making a delicious fresh vegetarian soup.
Prep Time: 20 min(s)
Cook Time: 45 min(s)
Recipe Type: Public
Use gluten-free noodles to make this soup gluten-free. Nutrition Information (serving size: 1-1/2 cups) Per serving: Calories: 162; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 12mg; Sodium: 454mg; Carbohydrate: 26g; Dietary Fiber: 3g; Sugar: 6g;
Posted By: email@example.com
Posted On: Jan 22, 2017
Number of Servings:
- 1 - sweet onion chopped
- 1 tablespoons - olive oil
- 3 cloves - garlic finely minced
- 1/2 cups - carrots chopped
- 1 teaspoons - oregano
- 1 teaspoons - basil
- 1 teaspoons - rosemary
- 4 cups - low-sodium vegetable broth
- 3 cups - water or additional broth
- 1 cans - (14 ounce) diced tomatoes
- 1/2 pounds - cheese tortellini
- 4 ounces - baby bella mushrooms sliced
- 1/2 bunches - curly kale roughly chopped into pieces
- - Chopped fresh parsley
- - Grated Parmesan cheese
In a very large soup pot, sautee the onion with a tablespoon of oil over medium heat until soft and then add in the garlic. Cook for another minute, and then add the carrots and your favorite Italian dried herbs (I used a blend of oregano, basil, and rosemary noted above).
Cook for another 3-5 minutes and then add the vegetable broth, water, and diced tomatoes (do not drain the can).
Let the soup simmer on medium-low heat for 20 minutes on the stove, and cook your tortellini in the meantime (cooking them separately keeps the pasta from breaking down in the broth later if you have leftovers).
Add the sliced mushrooms to the soup along with the kale.
Let the soup simmer for another 5-10 minutes and serve, topping with parsley and/or parmesan.