I’m sharing a soup recipe that I have now named ‘Quarantine Tortellini Soup’ because I eat it on the regular. It’s tasty and a great way to sneak some kale into your meal. Soup details below.
- 4 cups chicken or vegetable stock/broth
- 1/2 cup water
- 1 cup chopped kale
- 2 carrots peeled & thinly sliced
- 1 celery rib sliced
- 2 tablespoons EVOO
- Italian seasoning
- Tortellini pasta
- Shaved Parmesan cheese
In a stock pot, combine stock/broth, water, kale, carrots, celery, salt, pepper and Italian seasoning. Bring to low-medium heat and cover. Let simmer for 25 minutes. Add in EVOO and tortellini. Cook until tortellini are al dente. Top with shaved Parmesan cheese.
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