Description
A hearty vegetarian soup loaded with kale and cheese tortellini.
Ingredients
- 4 tablespoons olive oil
- 1 cup chopped celery (about 3 stalks)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 quart vegetable stock
- 28 oz can diced tomato, reserved juice
- 3 packed cups washed, chopped kale
- 8 oz cheese tortellini
- salt and pepper to taste
- grated parmesan for topping
Instructions
- Heat the olive oil in a large stock pan over medium heat.
- Add the celery and onion and saute until translucent in color, about 5 minutes.
- Add minced garlic and cook 2 minutes more.
- Add stock and diced tomatoes with their juices. Bring to a boil and simmer for 5 minutes.
- Add kale and tortellini. Cook about 10 minutes or until tortellini is cooked through.
- Season with salt and pepper to taste.
- If you need more liquid, add a cup or two of water to desired consistency.
- Serve with fresh grated parmesan if desired.