Tortellini & Kale Soup
Calories 143 (22% from fat)
Fat 3.4 gram
Saturated Fat 0.8 gram
Trans Fat 0 gram
Cholesterol 8.5 mg.
Sodium 191 mg.
Carb. 23 gram
Fiber 2.3 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 5 gram
1 Tbsp olive oil
1 1/4 cups sweet onion, chopped
3 cloves garlic, minced
1/2 cup carrots, chopped
1 tsp. dried oregano
1 tsp. basil
1 tsp. rosemary
4 cups vegetable broth, low sodium
3 cups water
1 can (14oz.) tomatoes, diced, no salt added
1/2 lb package of cheese tortellini
4 oz. sliced baby bella mushrooms
Cheese, pasta and kale make a great combination in this savory soup.
1. Pour olive oil in a large, non-stick pot and warm over medium heat. Add the onion and cook until soft, about 5 minutes. Next add the garlic, cook for another minute.
2. Stir in the carrots, oregano, basil and rosemary. Cook and stir for 3-5 minutes. Then add the vegetable broth, water and can of tomatoes. (Don't drain the tomatoes.) Reduce heat to medium low and simmer for about 20 minutes.
3. While the soup is simmering, cook the tortellini separately according to package instructions.
(The Three Cheese tortellini we used you cook following these instructions. Heat up 1 Tbsp. olive oil and 5 quarts water to boiling. Add the pasta to the pot. Reduce heat and boil gently for 7-9 minutes, or until tender. Stir frequently to prevent sticking. Then drain the water and the pasta is ready.)
4. Add sliced mushrooms and kale to the soup. Simmer for another 5-10 minutes, then stir in the pasta and serve.
Yield: 6 Servings
You can freeze individual portions for easy re-heating later.
Microwave the soup for approximately 1.5 to 2 minutes, keeping the container open a little to allow steam to escape. Stir when hot and enjoy.