Creamy Tomato and Kale Soup With Tortellini
This extra veggie creamy tomato and tortellini soup is a healthy and hearty dinner or lunch. Italian herbs, iron rich kale and tomatoes, with cheese tortellini. Simple soup and comes together in 20 minutes.
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Servings: 6 Servings
Calories: 308kcal
Ingredients
- 2 Tablespoons (2 Tablespoons) vegetable oil
- 2 (2) onions, chopped
- 3 (3) garlic cloves, minced
- 1 Tablespoon (1 Tablespoon) rosemary, chopped
- 1 Tablespoon (1 Tablespoon) dried basil
- 1 Tablespoon (1 Tablespoon) tomato paste
- 2 400 g (402 g) tins chopped tomatoes
- 1 cup (250 g) water
- 300 g (300 g) Package of tortellini
- 2 cups (134 g) kale
- ½ cup (119 g) cream
- basil leaves
- parmesan
Instructions
- Heat the oil in a large pan over a medium heat.
- Add the onions, carrots, celery and garlic and sauté until the onions are soft and translucent.
- Stir in the tomato paste, the rosemary and basil.
- Add the chopped tomatoes and water and bring to the boil.
- Mix the cream into the soup and heat through.
- Stir in the kale and add the tortellini. Cook the tortellini according to the package directions.
- Garnish with basil leaves and parmesan.
Notes
As soup sits, it thickens, especially if it contains pasta. The starch thickens it even further. When you heat this soup back up on day 2 feel free to add some water if you need to
Nutrition
Calories: 308kcal | Carbohydrates: 31g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 354mg | Potassium: 354mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2650IU | Vitamin C: 37mg | Calcium: 168mg | Iron: 3.1mg
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