Holy sugar high. I don't know about all of you, but after last week's onslaught of sugary treats for Valentine's Day, I'm ready to chow down on something with a little more *ahem* nutritional value. Like this very simple tortellini and kale soup. It started from a recipe by Ellie Krieger, who I often mention as one of my favorites. I took her soup recipe and made a few adaptations to ramp up the protein and veggie content. We thought it was very tasty and filling.
It worked well for leftovers, but the tortellini did get a little mushier in texture while sitting in the soup. If you know this isn't something you'll enjoy, I'd either cook the tortellini separately and add to the soup just before serving or fish them out of the soup and store separately. You can add them back in when you reheat it. The first way would probably be easier, but either one will work just fine.
Tortellini and Kale Soup
adapted from Ellie Kriger, So Easy
1 tsp. olive oil
1 medium red onion, chopped
4 cloves garlic, minced or pressed
2 large carrots, peeled and chopped
3 ribs celery, chopped
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. crushed red pepper flakes
1 (14 oz.) can low-sodium fire-roasted diced tomatoes
8 c. low-sodium vegetable broth
1 (14 oz.) can low-sodium canellini beans
6 oz. kale, washed, ribbed, and chopped
1 (9 oz.) package whole wheat cheese tortellini
1/2 c. grated Parmesan, for garnish (optional)
1. Heat oil in a large soup pot or Dutch oven over medium-high heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook 3 minutes more.
2. Add in carrots, celery, oregano, thyme, and red pepper flakes. Cook mixture, stirring often, until softened, 5-6 minutes.
3. Add the tomatoes, with their juices, and broth. Bring to a boil, then reduce heat and simmer 10-15 minutes.