Kale Tortellini Soup

The last day of 2013 has arrived. Can you believe we made it? Another year full of too many good feelings- though I didn’t have time to breathe in between my cubicle move from DC to Denver, moving to the beautiful city I call home in a rush was worth every extra minute. Jetting off to Asia because I knew the Vietnamese food would be worth it spurred my travel bug into high gear, but the theme of this year might just have been making new connections and reconnecting with the ones I didn’t want to leave behind.

Whether you accomplished your ideas from last year or not, it is time again to focus on how we will better ourselves in the coming year- and for me, that means a bigger focus on connecting with others, pushing myself at work to find my professional passions, and working on embracing me for me. More so than goals, they are themes I hope resonate throughout 2014.

3.0 from 1 reviews
Kale Tortellini Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8-10
Ingredients
  • 1 large sweet onion
  • 3 cloves garlic
  • ½ cup chopped carrots
  • 1 teaspoon each of dried oregano, basil, and rosemary
  • 32 ounces vegetable broth
  • 3 cups water
  • 1 can (14 oz) diced tomatoes
  • ½ lb package of cheese tortellini
  • 4 oz baby bella mushrooms
  • ½ bunch kale
Instructions
  1. Begin by chopping your onion, garlic, and carrots.
  2. In a large pot, sautee the onion until soft and add in the chopped garlic. Cook for another minute before adding the carrots and your favorite Italian herbs (I used a blend of oregano, basil, and rosemary).
  3. Cook for another few minutes and then add the vegetable broth, water, and diced tomatoes in their juice.
  4. Let the soup simmer for 20 minutes, and you can cook your tortellini in the meantime. Dry, fresh, or frozen pasta will work here. I like to cook them separately so that the pasta doesn't dissolve in the broth if there are leftovers.
  5. Add the kale in to the soup after giving it a rough chop, along with the sliced mushrooms.
  6. Let the soup simmer for another 5-10 minutes and serve, topping with parsley or parmesan.

This vegetarian tortellini soup recipe is inspired from Shutterbean’s Spinach Tortellini Soup. When I just need to sit and cradle a warm bowl and reflect on how hard I’ve worked for this moment and to get to this place that I am proud of, I turn to soup.

The cheesy tortellini help. This blog helps too- reminding me that somewhere there are ridiculously hungry foodies, just like me, who scan the internet for inspiration.

Let’s get started on 2014: I brought the champagne.

Marisa

Comments

  1. Linda Lorenzo says

    Not sure why you would add water to this. I added one cup of water and then tasted and it was very weak flavor so added a little bouillon.

    • Marisa says

      Hi Linda – Thank you for your feedback! I ended up with a lot of bulk in my soup and I love having lots of broth, so this is what worked for me. Depending on the bouillon/stock/broth you are using, adjust as necessary. I hope you enjoyed the soup!

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