Saturday night the east coast received the oh so wonderful news that there was a nor’easter headed our way this week, and while the rain is great for the spring flowers and gardens the cold weather and the predicted snow are not so thrill for those of us who spent Friday enjoying an 80°F day. The snow boots that were finally put into storage last week are being pulled back out and the winter weather clothes are coming back to school with our children despite the fact that just a week ago we were told to start sending sunblock and sun hats.
For me this means that it is time once again to look to soup for dinner. I love soups! I could eat soup everyday and be happy, but alas I am not that lucky. However, when an opportunity like a random cold front presents itself, I generally try to take advantage.
Today’s Meatless soup is going to be yet another posted by a friend on her Pintrest page. I would like to thank Smith Bites for this fabulous recipe.
Garlicky Tortellini Soup with Kale
Adapted slightly from Fine Cooking, Soups & Stews 2010
Serves 2 to 3 as a Main Course
- 2 Tbs. unsalted butter
- 6 to 8 cloves garlic, chopped
- 1 quart homemade or low-salt chicken broth (make this vegetarian by using vegetable broth)
- 6 oz. fresh or frozen cheese tortellini
- 14 oz. canned diced tomatoes, with their liquid
- 10 oz. kale, washed, thick spines removed and coarsely chopped; set aside
- 2 Tablespoons jarred pesto
- Freshly grated Parmigiano Reggiano (recommend using the real deal here if possible)
- Melt the butter in a large saucepan over medium heat.
- Add the garlic and any of the chopped kale spines; saute until fragrant, about 2 minutes.
- Add the broth, a pinch of salt and pepper, then bring to a boil.
- Add the tortellini and cook halfway, about 5 minutes for frozen or dried pasta, less if using fresh.
- Add the tomatoes and their liquid, reduce the heat to a simmer, and cook just until the pasta is tender.
- Stir in the kale and jarred pesto and cook until wilted, 1 to 2 minutes.
- Serve sprinkled with grated Parmigiano to your liking and add just a drizzle of extra virgin olive oil.
- Season with salt and pepper.