Tortellini and Kale Soup
Ingredients
The soup base
-
1 ½
tablespoons
olive oil
-
1
onion, chopped
-
1
medium
red bell pepper, chopped
-
2
cloves
garlic, minced
-
1
14-ounce can
diced fire-roasted tomatoes
-
1
15-ounce can
dark red kidney beans, drained and rinsed
-
5
cups
vegetable broth
-
Juice of 1
small
lemon
-
¾ to 1
teaspoon
salt or to taste
-
¼ to ½
teaspoon
crushed red pepper flakes or to taste
-
½
teaspoon
dried basil
-
½
teaspoon
dried parsley
The additions
-
1
about 10-ounce package
fresh or frozen cheese tortellini
-
1
about 9-ounce bunch
lacinato kale, stems removed and leaves torn into bite-sized pieces
-
Shredded
mozzarella or parmesan for serving (optional)
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add onion and red bell pepper, cooking for 5 to 7 minutes until tender.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, kidney beans, vegetable broth, lemon juice, salt, red pepper flakes, basil, and parsley. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in tortellini and kale, and continue to simmer for 6 to 8 minutes until tortellini is tender.
- Remove from heat and season with additional salt and red pepper flakes as needed. Serve in bowls garnished with cheese if desired.
Nutrition Facts (estimated)
Servings
5 to 6 servings
Calories
73
Total fat
4g
Total carbohydrates
7g
Total protein
2g
Sodium
355mg
Cholesterol
1mg
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