Ingredients
2 tbsp olive oil
½ yellow onion, diced
3 cloves garlic, minced
½ tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
½ tsp coarse salt
¼ tsp pepper
900ml (3 1/2 cups) chicken broth
28oz can crushed tomatoes or pomodorina sauce
1x 500g frozen package of cheese tortellini
1x bunch of kale, stems removed and leaves chopped (about 5 leaves)
⅓ cup cream
⅓ cup parmesan cheese at the end
Toppings: parmesan cheese and chili flakes
Extra: ½-1 cup extra chicken broth or water
Instructions
- Heat olive oil in a large pot or dutch oven over medium heat. Once warm, Add the onion and garlic, sauteeing for about 5 minutes until softened.
- Stir in spices with onion and garlic for 30 seconds. Then, add chicken broth and crushed tomatoes. Bring to a boil, reduce heat and simmer for 12-15 minutes until slightly thickened. Stir occasionally. *If you find the soup too thick, add a ½ cup-1 cup more chicken broth or water before adding in tortellini
- Stir in tortellini, and turn up heat to a simmer again, cooking for 6-8 minutes stirring occasionally until just done.
- Next stir in cream and cook for 2 minutes.
- Then stir in kale and wilt for 1 minute.
- Lastly stir in parmesan cheese and then take off the heat to serve immediately.
- Top with more parmesan cheese and chili flakes if desired. Serve with a side salad and fresh bread.
TIPS
- Use a beef tortellini as another option to mix things up!