This Kale Tortellini Soup is a hearty vegetarian bowl, packed with cheesy tortellini pasta, chunks of tomato, mushrooms, kale, and Italian herbs.
The last day of 2013 has arrived.
Can you believe we made it?
Another year full of too many good feelings- though I didn’t have time to breathe in between my cubicle move from DC to Denver, moving to the beautiful city I call home in a rush was worth every extra minute. Jetting off to Asia because I knew the Vietnamese food would be worth it spurred my travel bug into high gear, but the theme of this year might just have been making new connections and reconnecting with the ones I didn’t want to leave behind.
Whether you accomplished your ideas from last year or not, it is time again to focus on how we will better ourselves in the coming year– and for me, that means a bigger focus on connecting with others, pushing myself at work to find my professional passions, and working on embracing me for me.
More so than goals, they are themes I hope resonate throughout 2014.
- 1 large sweet onion
- 1 tablespoon olive oil
- 3 cloves garlic
- ½ cup chopped carrots
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 32 ounces vegetable broth
- 3 cups water or additional broth
- 1 can (14 ounces) diced tomatoes
- ½ lb package of cheese tortellini
- 4 ounces sliced baby bella mushrooms
- ½ bunch curly kale
- Garnishes: fresh parsley, Parmesan cheese
- Begin by chopping your onion and carrots and finely mincing your garlic.
- In a very large soup pot, sautee the onion with a tablespoon of oil over medium heat until soft and then add in the garlic. Cook for another minute, and then add the carrots and your favorite Italian dried herbs (I used a blend of oregano, basil, and rosemary noted above).
- Cook for another 3-5 minutes and then add the vegetable broth, water, and diced tomatoes (do not drain the can).
- Let the soup simmer on medium-low heat for 20 minutes on the stove, and cook your tortellini in the meantime. I like to cook them separately so that the pasta doesn't dissolve in the broth if there are leftovers.
- Add the sliced mushrooms to the soup along with the kale(after giving it a rough chop into pieces).
- Let the soup simmer for another 5-10 minutes and serve, topping with parsley and/or parmesan.
I cook my pasta separately so that I can store leftovers in the fridge without having the pasta soak up all the broth from the soup.
This vegetarian tortellini soup recipe is inspired from Shutterbean’s Spinach Tortellini Soup. When I just need to sit and cradle a warm bowl and reflect on how hard I’ve worked for this moment and to get to this place that I am proud of, I turn to soup.
The cheesy tortellini help. This blog helps too- reminding me that somewhere there are ridiculously hungry foodies, just like me, who scan the internet for inspiration.
Let’s get started on 2014: I brought the champagne.