Tomato Soup with Tortellini and Kale
Author: this little italian
Serves: 4-6 servings
When I was a kid, the first cool chill in the air prompted my mom to make some homemade soup. We had all kinds, Italian wedding soup with delicious meatballs, minestrone, even Pasta E Fagioli. My mom loved soups. This tomato soup with Tortellini and kale is one of the last meals I prepared for my mom before she passed away. This recipe in particular is comfort food for me. It reminds me of the last few precious weeks we had together.
- Olive Oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz Enoki mushrooms, cut into 1” pieces
- 1 28 oz can of crushed stewed or diced tomatoes
- 4 cups of chicken broth
- 1 large bunch of kale rough chopped
- 16 oz of fresh tortellini (or frozen)
- Grated Parmesan
- Salt & Pepper plus these dried herbs
- 1 tbsp Basil
- 1 tbsp Oregano
- 1 tbsp Dill Weed
- *I love these flavors and use my palm as a measure = to 1 tbsp I put them in a small dish and mix them up and use the mixture to season as I go.
- Heat the olive oil in a large pot (about 3 spins around the pot.) Add the onion, garlic and mushrooms and cook until translucent, about 5 minutes. Season with ½ of the seasons: salt, pepper, basil, oregano and dill while stirring. Add the tomatoes and chicken broth and bring to a simmer about 10 minutes. Add the kale. Add the fresh tortellini and cook to al dente (about 3 minutes, or 5-6 if frozen.) Add more salt and pepper to taste if needed. Serve in a soup bowl with fresh Parmesan on top.
This soup is a light broth but if you would like to achieve a silky richness, add 4-8 oz of heavy cream or 8 oz of Mascarpone during the last 5 minutes, stirring until it is mixed well into the soup.