A bit grey and dreary here in Cincinnati lately. We’re easing into Fall with cooler temperatures, lots of rain and the occasional thunderstorm.
I’m sure I’ll regret these words in January; but I love a rainy, cool day. It energizes me to clean house, get cooking and wear sweats. Well, that last one is a given.
This soup fits the grey, dreary bill perfectly by being warm, vibrant and hearty.
Fire-roasted tomatoes, sautéed kale and tons of creamy white beans are all tossed with luscious cheese tortellini in a light broth. A punch of lemon adds the brightness to this dish and your soul.
Tortellini, Kale & Tomato Soup
~ Makes 8 – 10 cups
2 tbs olive oil
1 yellow onion, peeled and sliced
3 garlic cloves, minced
1 can (14.5oz) fire-roasted tomatoes, diced, not drained
2 cans (14.5oz each) Cannellini Beans, rinsed, drained
1 head curly kale (bigger stems removed, roughly chopped)
32 oz vegetable broth + 2 cups water
8 oz tortellini (cheese or a prosciutto flavor is perfect)
Juice and zest of one lemon
Heat oil. Saute garlic and onion until soft. Add tomatoes and beans; toss until coated.
Stir in kale and saute until wilted. Slowly pour in broth and water so that vegetables are covered. Bring to a low boil, then reduce to a simmer. Stir in lemon juice and zest. Simmer for 20 minutes (or longer) to allow flavors to marry.
Adding the Tortellini: You can cook separately and add right before serving so that the pasta keeps its shape. Or add to broth and allow to cook in the soup (the pasta will break down a bit, especially when re-heating).
Reheating note: I prefer to add a few splashes of vegetable broth when reheating, as the beans/pasta tend to absorb more of the liquid the longer it sits.