Kale Tortellini Soup
 
Prep time
Cook time
Total time
 
If you want a spicy, healthy soup with a little pasta to keep you full and satisfied...then this is the soup for you! One of my favorites!
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 1 tbsp. grapeseed oil or preferred oil for sauteing
  • 2 large cloves garlic, minced
  • 1 tbsp. dried red chili flakes
  • 5 cups good quality vegetable stock – you can also split this with some water – i used 3 cups vegetable stock and 2 cups water
  • 14 ounces chopped tomatoes with their liquid or tomato passata
  • ¾ pound roughly chopped kale – tough stems removed (you can eyeball this or reduce the amount of kale)
  • 8 ounces fresh or frozen cheese tortellini
  • 1 tbsp. good quality pesto
  • salt and fresh ground black pepper, to taste
Preparation Instructions
  1. In a large soup pot, heat the oil over medium heat until shimmering. Add the minced garlic and sauté until soft but not brown – 1 to 2 minutes. Add in the dried red chili and sauté for another minute.
  2. Pour in the vegetable stock (and/or water) and chopped tomatoes and simmer for 15 minutes.
  3. Throw in the tortellini and cook until tender, which takes between 6 and 8 minutes.
  4. Stir in the kale leaves and cook until wilted (and the ribs are tender), which will take about 3 to 4 minutes.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/kale-tortellini-soup/