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