Tomatoey Tortellini Soup with Kale & Cannelloni Beans

Weeknight-friendly recipe alert!  Here’s a delicious one-pot dinner that will be ready quickly and is hearty, healthy and satisfying.

You’ll see a few links below – I do think that using homemade chicken broth will make this especially good, but between the aromatic vegetables, fresh herbs and Parmesan rind you’ll have great flavor either way.   I’ve also included a link to instructions for fine dicing just in case, which will be the most time consuming (but not too bad and totally worth it!) part of making this meal.

Time:  1 Hour

Hands-On Time: 25 minutes

Servings: 6

Kitchen Equipment: Dutch Oven or Large Heavy Bottomed Pot, Sharp Knife

Ingredients:

– 1 Medium Onion, Finely Chopped

– 2 Garlic Cloves, Finely Chopped

– 1 Tbsp Olive Oil

– 1 Large Carrot, Finely Diced

– 5 Cups Chicken Broth, plus another 1/2 cup separated

– 26 Oz can Diced or Crushed Tomatoes

– 6 Oz can Tomato Paste

– 1/4 Cup Marsala Wine

– 2 Tsp Fresh Thyme, Finely Chopped

– 1 Tbsp Fresh Oregano, Finely Chopped

– 1 Parmesan Rind

– 8-10 Oz Fresh or Frozen Tortellini – I used spinach & cheese here, chicken or sausage would be great too.

– 1 Cup Cannelloni Beans

– 1 Bunch Kale, Stemmed and Coarsely Torn

– Salt & Pepper to Taste

– Grated Parmesan Cheese for Serving

Steps:

– Heat the olive oil over medium heat in the Dutch oven.

– Add the onions and garlic, and saute until translucent, about 5 minutes

– Add the tomato paste and stir to throughly incorporate the onions & garlic

– Then, add the diced/crushed tomatoes, diced carrot, wine, broth, thyme, oregano and Parmesan rind.  Stir to evenly incorporate, then simmer 40 – 45 minutes, until carrots are tender.

– Add the tortellini and cook 8-9 minutes. (*Note* if making ahead, do NOT add the tortellini yet.  Store at this point, and add the tortellini and remaining ingredients upon bringing back up to a simmer.)

– Turn off head and add the beans and kale.  The kale will soften right up as you stir it into the soup.

– Serve immediately or store in the fridge for 2-3 days or freezer for one month.

Here’s to a yummy Tuesday supper!