Cheese Tortellini and Kale Soup
Total TimePrep: 30 min. Cook: 45 min.
Makes12 servings (3 quarts)
I have already made it a few times and it has become a family favorite.
I enjoyed this soup--will make again.
We really enjoyed this soup but didn't care for the tortellini. We made it a second time and just added another can of beans instead of the tortellini.
I added 2 tbls each of chopped fresh basil and oregano to this. Next Time I will put in a cup of diced carrots with the other vegetables. Flavor is wonderful. I omitted the red pepper beacuse my wife can't handle the hot, and just added a dash of tabasco sauce to my servings.I will make this again as I needed good recipes to use my Kale from my garden.
This was an easy soup to make. I followed the recipe, though I did leave out the olive oil in order to reduce the fat content. That may have resulted in the soup not being as flavorful as other soups that I've made with Italian sausage and tortellini. The red pepper flakes gave the soup a little kick; if you like a milder soup, you might want to reduce that spice. Not sure what to change next time to make this a "Wow" soup. Flavors may intensify and blend a little better as it becomes "day old" soup.