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Tortellini and Kale Soup

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In the winter I make soup all the time. I crave it. I like to make up different soups by adding ingredients I have on hand and seeing how it turns out. Today I wanted a soup using some tortellini I had in the freezer. I love tortellini in soup, it give it a lot of body, makes it very hardy.

You’ll need:

6 ounces of cheese tortellini

1 pound of ground beef or turkey

1 small diced onion

2 minced garlic cloves

2 cans fire roasted tomatoes

6 cups of chicken broth

2 cups baby kale, spinach and chard medley. You can use any green. I had this on hand.

6 ounces mushrooms

1 teaspoon ground oregano

salt and peeper to taste

In a large dutch oven or any large pan brown the ground meat with the onion and garlic over medium heat. Drain the grease and add the tomatoes and oregano. Heat to boil over a medium high heat

Add the chicken broth. Mine was homemade and still frozen a bit. Bring back to a boil.

Add The greens. These are the greens I used. My local Sam’s club is now offering organic produce. I’m doing a happy dance!


Add the sliced fresh mushrooms


Add the cooked tortellini to the pot. Simmer for 15 – 20 minutes.

Serve and eat! This soup is very hardy. It makes a great end to these frigid cold days we have been having here in Ohio. Until next time … Happy Cooking. 🙂

I share at these parties.

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