Tortellini turned soup in this recipe by Uproot Kitchen uses an easily prepared soup base from common pantry items like onion, garlic, carrots, broth and Italian seasoning. Simmer with al dente tortellini and you have a delicious homemade meatless meal in minutes!
Kale & Tortellini Soup
Ingredients
- 1 (330 gram) sweet onion
- 1 tablespoon olive oil
- 3 cloves garlic
- 1/2 cup (64 grams) chopped carrots
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 4 cups (32 ounces) vegetable broth, low sodium
- 3 cups (24 ounces) water or additional broth
- 1 (14 ounce) can diced tomatoes
- 1/2 pound package of cheese tortellini
- 4 ounces sliced baby bella mushrooms
- 1/2 bunch curly kale (about 8 ounces; 224 grams)
Optional Garnishes
- Chopped fresh parsley
- Grated Parmesan cheese
Directions
Begin by chopping your onion and carrots and finely mincing your garlic.
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. I like to cook them separately so that the pasta doesn’t break down in the broth if there are leftovers.
Add the sliced mushrooms to the soup along with the kale(after giving it a rough chop into pieces).
Let the soup simmer for another 5-10 minutes and serve, topping with parsley and/or parmesan.
NOTE: Dry, fresh, or frozen pasta of any shape will work here- just follow the cooking time noted on the package. Use gluten-free noodles to make this soup gluten-free. Cooking pasta separately allows you to store leftovers in the fridge without having the pasta soak up all the soup broth.
Nutrition Information
Serves: 8| 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; Protein: 6g
Nutrition Bonus: Potassium: 442mg; Iron: 11%; Vitamin A: 158%; Vitamin C: 71%; Calcium: 13%
Marisa Westbrook is a public health professional and food blogger who shares healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she finds a healthy living balance. Visit her blog Uproot Kitchen for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via Twitter, Facebook & Instagram.
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot Kitchen.
