Creamy Tortellini & Tuscan Kale Soup

Creamy Tortellini & Tuscan Kale Soup




Prep Time: 20 Min
Cook Time: 35 - 40 Min

Yields: 4 + Bowls

WHAT YOU NEED

• 400g Frozen Tortellini Pasta
• 3 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1/2 Tsp. Red Pepper Flakes
• 5 sprigs Fresh Thyme, leaves removed
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Leek, light portion halved, sliced, and thoroughly washed
• 1/2 Bunch Green Onions, sliced
• 6 C Tuscan Kale, roughly chopped
• 2 Heaping C Broccoli Florets
• 2 Heaping Tbsp. All Purp Flour
• 4 C President's Choice Plant-Based Chikn broth
• 1 C 2% Milk
• 1 1/2 C Water
• S P I C E S - 1/2 Tsp. Vegeta Seasoning, 1 Tsp. Onion Powder, 1 Tsp. Garlic Powder, 1 Tsp. Dry Mustard, 1 Tsp. Dried Parsley, 1 Tsp. Clubhouse Garlic + Seasoning, 1/4 Tsp. + Himalayan Salt
• Cracked Pepper
• 1/2 C Whipping Cream, room temperature
• 2 Tbsp. Fresh Parsley
• 1/4 C Grana Padano, finely shredded

DIRECTIONS

• Begin heating the butter, EVOO, pepper flakes, garlic, and thyme, in a large pot set to just about medium heat. Once heated, stir and let everything sizzle together for 30 seconds or so before adding the leeks and a generous pinch of both salt & pepper. Stir and cook a couple of minutes before adding the yellow & green onion, celery, and another good hit of both salt & pep. Stir and cook 5 - 7 minutes.​

• Stir in the florets of broccoli, season with salt, and continue to cook another couple minutes. Add the kale, season again with salt and pepper, and cover until the kale has wilted down a bit. Next, stir in the flour until absorbed and continue to cook another minute or so. Pour in the wine and simmer until reduced. Add the broth, water, and milk, and bring the soup to a boil. Once boiled, reduce to medium low, stir in all of the spices, and cover for 20 minutes.
• Bring a large pot of generously salted water to a boil and once boiled, add the tortellini. Cook until tender but not over cooked. Strain and set aside until service.
• Once the soup has simmered for 20, add the tortellini and bring them back to temperature. Lastly, fold in the cream, parsley, and grana padano. Taste and adjust salt / pepper if needed / desired.​

• Serve each bowl garnished with a sprinkle of pepper flakes, parsley, and additional grana padano. ENJOY!
• Refrigerate remaining soup for up to 4 days. When reheating, be prepared to add additional liquid if needed. 

HAPPY VEG