TL/DR – Green Tortellini Soup. A delicious and easy recipe with sneaky kale and broccoli. Perfect for cold and dark winter weeknights. –
Always on the never-ending quest to get my picky eaters to consume green things, I’ve been experimenting with kale. This is entirely because of the ridiculous quantity of kale that I harvested in the garden this year, much of which I blanched, blitzed in the food processor, then froze in manageable amounts.
After working on Kale Pesto and Kale Alfredo, an obvious next step for late fall is soup! My picky eaters will usually tolerate tortellini so instead of a tomato base, (like this Herbed Tomato and Goat Cheese Tortellini Soup,) I went with low sodium chicken or vegetable broth.
Start by mincing a lot of garlic and sautéing it in butter over medium heat for about three minutes. To that, add broth, water, apple cider vinegar, finely chopped frozen or fresh kale, freshly ground pepper, and a teeny bit of nutmeg. Bring it to a simmer and allow it to cook for about 8 minutes.
Carefully blend the simmered broth on high with a handheld immersion blender for about 2 minutes. The kale will not completely disappear, but it will get very, very small. Taste the broth and add salt to taste. If using low sodium broth, chances are you will need about a teaspoon of salt.Bring the blended broth back up to a boil and add a 20 oz package of store-bought fresh tortellini along with 2 cups of broccoli florets, cut very small. Cover and cook for the amount of time indicated on the tortellini package, stirring once or twice. Serve immediately with buttery garlic toasts.
Green Tortellini Soup
A delicious and easy recipe with sneaky kale and broccoli. Perfect for cold and dark winter weeknights.
Ingredients
- 4 to 5 cloves garlic, minced
- 1 T butter
- 4 c low sodium chicken or vegetable broth
- 1 c water
- 1 T apple cider vinegar
- 1 c frozen or fresh kale, finely chopped
- 1/4 t freshly ground pepper
- 1/8 t ground nutmeg
- 1 t salt, divided
- 2 c broccoli florets, cut extra small
- 1 20 oz package store-bought fresh tortellini, such as Rana
Directions
- Step 1 In a large saucepan over medium heat, melt the butter and add the minced garlic. Cook for about three minutes, stirring frequently and careful not to burn it.
- Step 2 Add the broth, water, cider vinegar, kale, pepper, and nutmeg to the saucepan and stir it well. Bring it to a boil, then immediately down to a simmer. Continue to simmer it for 8 minutes.
- Step 3 Carefully blend the soup with a handheld immersion blender for at least 2 minutes. The kale will not disappear completely, but it will become very small. Taste the broth at this point and add salt to taste, up to 1 t of kosher salt.
- Step 4 Return the heat to high and bring the broth to a boil. Add the tortellini and the broccoli florets, stir and cover. Cook for the amount of time indicated on the tortellini package, gently stirring once or twice.
- Step 5 Serve the soup immediately with buttered garlic toasts.
