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Tony's Tortellini Soup

ChickenDiner-StyleStove-Top

Time: 45 minutes

Yield: 6 servings

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About

Tony loves to whip up his variation of chicken noodle soup whenever anyone he knows feels under the weather. Don't tell him, but we've been tempted to fake being sick just to get a bowl of Tony's Tortellini Soup! In an ocean of savory chicken broth swims hearty, tender kale and cheesy, pillowy tortellini, playing together to make a delicious healing experience! Tony's Tortellini Soup is like a magic spell to free you of whatever ails you!

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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 7 cups chicken broth
  • 1 (12-ounce) package frozen chopped kale
  • 8 ounces frozen tortellini
  • 1 (15.5-ounce) can white kidney beans, drained and rinsed
  • black pepper, to taste
  • 1/4 cup parmesan cheese, shredded, for topping

Directions

Step 1 -In a large pot over medium-high heat, add the olive oil.

Step 2 -Add the onions to the hot oil and cook, while stirring, until tender, about 4-6 minutes.

Step 3 -Add the garlic and cook until fragrant, about 30 seconds.

Step 4 -Add the broth and the kale and stir to combine.

Step 5 -Bring the broth mixture to a boil.

Step 6 -Reduce the heat to medium-low and simmer until the kale is very tender, about 15 minutes.

Step 7 -Add the tortellini and cook until al dente, about 10 minutes.

Step 8 -Add the beans and cook, while stirring, until heated through, about 2 minutes.

Step 9 -Taste the soup for seasoning and add the black pepper, as needed.

Step 10 -Serve topped with the parmesan cheese.

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