Packaged tortellini highlights this soup for a warm winter’s lunch.
Ingredients I used for my creation of Torellini Soup with Kale:
32 oz. chicken broth (definitely no MSG)
1 cup chopped kale
8 oz. package of 5 cheese Tortellini
1/2 cup diced tomatoes (any variety, I used Hunts sweet onion)
black pepper and Victoria Gourmet Sicilian seasoning
Warm the chicken broth and about 1/2 cup water in a large pot. Add chopped kale and cook until softened. Cook tortellini according to package directions, drain, and add to pot. Add the diced tomatoes, black pepper and Sicilian seasoning. Heat through. Enjoy.
Ak-mak is my favorite soup cracker!
For Tortellini Soup with Chicken, I used cut-up rotisserie chicken and chopped carrots, omitting the kale and tomatoes. Add the carrots and cook until softened. ( cook a little longer than the kale to soften)
Tried tortellini in soup?
Feel free to share your style.