top 12 recipes of 2012
happy thanksgiving!
roasted spaghetti squash with sausage
butternut squash with pecans and blue cheese
seeded maple granola
kale tortellini soup
Are you a soup person? If you’ve been coming here a while then you’ll know that I am.
They’re hard to mess up for a start, that always helps. But I also love that they are one of the most relaxing things to make. As a bit of a stress-head in the kitchen, it’s nice for me to make something with a slow rhythm to it.
This soup is pretty quick and easy to make but it’s got soul and it’s got rhythm. Put on a record or the radio and get that oil warming. Saute some garlic and red chili flakes as you tap your foot; watch some stock and chopped tomatoes simmer while you sing out of tune; stir in tortellini, and lovely detoxifying kale. Add pesto, dance around a bit, season, and serve.
It’s a rustic, bold and spicy base filled with mouthfuls of kale, tomato, and carb-y, cheesy pasta. What could be better on a freezing December day?
Kale Tortellini Soup
from Running with Tweezers
Ingredients
- 1 tbsp olive oil
- 2 large cloves garlic, minced
- 1 tbsp dried red chili flakes
- 5 cups vegetable stock (or 3 cups vegetable stock and 2 cups water)
- 14 ounces chopped tomatoes with their liquid
- 3/4 -to a whole bunch of kale, roughly chopped and tough stems removed
- 8 ounces fresh or frozen cheese tortellini (Feel free to use normal pasta instead of tortellini if you like, or maybe beans instead.)
- 1 tbsp good quality pesto
- salt and fresh ground black pepper, to taste
Directions
- In a large heavy bottomed pot, heat the oil over medium heat. Add the minced garlic and saute until soft but not browned – 1 to 2 minutes. Add in the dried red chili and saute for another minute.
- Pour in the vegetable stock (and/or water) and chopped tomatoes and simmer for 15 minutes. Add the tortellini and cook until tender, about 6 to 8 minutes. Stir in the kale and cook until the leaves are wilted and the ribs are tender, 3 to 4 minutes.
- Stir in the pesto, taste and season with salt and pepper to taste. Serve immediately.
Category: Healthy Food, Recipe | Tags: Soup, Vegetarian 8 comments »
December 16th, 2011 at 9:50 am
This looks delicious! I posted a white bean & kale soup today -mine is all veggies, but that pasta + cheese addition look sooooo good! :)
[Reply]
Angharad Reply:
December 16th, 2011 at 10:04 am
I saw that, Emily! Nice timing :)
The addition of cheesy pasta did just push it over the edge into awesome territory!
[Reply]
December 16th, 2011 at 12:41 pm
My ex’s mom used to make chicken noodle soup with pesto or cheese tortellini instead of plain noodles. It was so good. I usually make a giant batch of soup once a week then live off of it for lunch for the rest of the week. This looks like a delicious option.
[Reply]
December 17th, 2011 at 10:42 am
cooking + dancing + listening to music = the best.
and this soup looks so lovely too! i could use more kale in my life :)
[Reply]
December 19th, 2011 at 9:49 am
[...] chard and black rice soup, roasted butternut squash with spicy Italian sausage, classic eggnog, kale tortellini soup, and Minnesota lasagna. » Hot Chocolate and Recipe Roundup Tags: black rice soup, eggnog, [...]
December 22nd, 2011 at 9:51 pm
This was delicious! I couldn’t find any sauce-free frozen pasta, so ended up using sweet potato gnocchi. It was great! It had a little bit of a butter-sage sauce, which only added to the flavor. The package was 14 oz, so I added some extra liquid (one more can of tomatoes and a little more water) and it turned out perfect. Will definitely be making this again!
[Reply]
Angharad Reply:
December 22nd, 2011 at 9:54 pm
You’re an industrious lady, Rachel! Those sound like excellent adaptions – sweet potato gnocchi sounds lovely! Glad you liked it as much as I did.
[Reply]
September 11th, 2012 at 8:44 am
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