Still emptying out our fridge and freezer over here. Even though it’s St. Patty’s (I am attempting to cook my first corned beef and cabbage for dinner), we are going a little Italian with Tortellini Vegetable Soup. The veggies are suggested; use what you have. The pesto adds a punch of herbs. (Excuse the blurred photo; the soup was still steaming and everyone here was hungry and didn’t want to wait anymore.😂) Mangia! 👩🏻🍳. Ingredients
* 2 Tbs. olive oil, plus more for drizzling
* 1 yellow onion, chopped
* 2 cloves of garlic
* 2 carrots, halved lengthwise and thinly sliced
* 3 to 4 handfuls of kale
* 28 oz can of plum tomatoes, chopped
* Salt and freshly ground pepper, to taste
* 6 cups chicken or vegetable broth
* 1 lb. cheese tortellini
* 2 plum tomatoes, chopped
* 1/4 cup chopped fresh flat-leaf parsley
* 2 Tbs pesto * 1/4 cup grated Parmigiano-Reggiano cheese
Sauté the vegetables
In a soup pot over medium-high heat, warm the 2 Tbs. olive oil. Add the carrots, celery, onions and garlic and sauté until softened, about 5 minutes. Season with salt and pepper. Stir in the broth and bring to a boil.
Cook the tortellini
Add the tortellini and cook according to the package instructions. Remove from the heat. Stir in the kale, tomatoes, pesto and parsley, and season with salt and pepper. Cook until kale has softened.
Top with Parmesan cheese and serve with a side of crusty bread.