Nothing is more comforting than a hearty bowl of soup in a snow storm! This soup cooked in 30 minutes so it’s an easy lunch or dinner. It’s packed with vitamins and protein from the kale and chick peas, and if you’re a vegetarian, simply substitute the broth using vegetable broth and use cheese tortellini instead of meat. You can also cheat a little by using a tortellini soup mix which I often do! Enjoy and stay warm this month. Spring in just around the corner!
Tortellini Kale Vegetable Soup
1 (12 oz.) package of uncooked tortellini with meat or cheese
4 cups of kale (roughly chopped)
2 large carrots (sliced into 1/4 inch)
1 28 – 32 oz can cooked chick peas
1 large onion (finely chopped)
1 32 oz can of chopped tomatoes with Italian seasonings
4 cups chicken broth
4 – 6 cups water
2 cloves garlic (finely minced)
1 bay leaf
1/4 cup olive oil
Saute the onion, carrots and bay leaf in the olive oil for a few minutes. Add the tomatoes and let simmer for 5 minutes.
Add the broth, water, salt and pepper and let come to a boil. Add the chick peas, kale, and tortellini. Let come to a roiling boil. Reduce heat to medium and let cook for about 20 minutes or longer depending how you like your vegetables. Taste soup and add more seasonings if desired.
Add a drizzle of olive oil and more pepper to bowl before serving. Serve with crusty bread and butter and your dinner is served!
Kale photo credit (http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html)