Tortellini Soup With Kale Food
CHEESE TORTELLINI AND KALE SOUP
A steaming bowl of this hearty soup is always a welcomed dish with both my family and neighbors. I often serve it when we get together during the cold months to watch football games. I add crusty bread, sliced cheese and grapes to round out the meal. -Marlena Liimatainen, Denton, Maryland
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, cook the sausage, onion, fennel, garlic, thyme and pepper flakes in oil until sausage is no longer pink; drain. Add broth and water; bring to a boil. , Stir in kale and beans; return to a boil. Reduce heat; simmer, uncovered, until kale is tender. Add tortellini; simmer, uncovered, for 7-9 minutes or until tender.
Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 641mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
TORTELLINI SOUP WITH KALE
This is good. I was surprised how filling it was. Other greens (spinach, chard) would work as well. Try sprinkling a little parmesan cheese on top. From 1001 Low Fat Vegetarian.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauté leeks and garlic until tender.
- Add stock and heat to boiling.
- Stir in kale and mushrooms.
- Reduce heat and simmer for 5 minutes.
- Add tortellini.
- Simmer until tender.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 67.4, Fat 3.8, SaturatedFat 0.5, Sodium 20.2, Carbohydrate 7.8, Fiber 1.3, Sugar 1.2, Protein 2.1
CHEESE TORTELLINI SOUP WITH CANNELLINI, KIELBASA, AND KALE
Categories Soup/Stew Bean Cheese Leafy Green Pasta Quick & Easy Dinner Lunch Sausage Kale Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.
- Ladle soup into bowls. Serve, passing cheese separately.
- Available at Italian markets, specialty foods stores and some supermarkets.
KIELBASA, KALE, TORTELLINI SOUP
I think this is from Bon Appetit four or five years ago. Warm and comforting...and hearty. A meal in itself with some good bread.
Provided by BarbryT
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil, fry sausage until beginning to brown, add vegetables and sauté until tender and translucent-15-20 minutes.
- Add broth and bring to a boil, add beans and kale and simmer 15 minutes or so. Add tortellini to soup and simmer until pasta is tender (about 5 more minutes).
- May serve topped with some freshly grated cheese.
Nutrition Facts : Calories 540.4, Fat 28.2, SaturatedFat 8.7, Cholesterol 54.6, Sodium 2499.3, Carbohydrate 42.8, Fiber 7.3, Sugar 5.3, Protein 28.7
CHICKEN AND KALE TORTELLINI SOUP
With tender tortellini, artichokes, greens and lots of herbs, this soup is so flavorful. The fact that it's easy to make is just a chilly-night bonus. -Emily Hobbs, Springfield, Missouri
Provided by Taste of Home
Categories Lunch
Time 2h45m
Yield 8 servings (3 quarts).
Number Of Ingredients 10
Steps:
- Place first 5 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 2-3 hours, until chicken is no longer pink., Stir in tortellini, beans, artichoke hearts and kale. Cook, covered, on low about 30 minutes, until tortellini and kale are tender, stirring halfway through cook time. Serve immediately. If desired, top with cheese.
Nutrition Facts : Calories 386 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1185mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein.
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- Heat 2 tablespoons oil in a large Dutch oven over high. Sprinkle chicken with pepper and 1 teaspoon salt, and cook until browned, 2 to 3 minutes per side. Remove chicken; let rest 5 minutes. Cut chicken into cubes, and set aside.
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- Add the olive oil to a large stockpot or Dutch oven set over medium heat. When hot, add in the onion and pepper and cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add in the diced tomatoes, kidney beans, broth, lemon juice, salt, red pepper flakes, basil and parsley. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
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Ratings 88Servings 6Cuisine ItalianTotal Time 35 mins
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