White Bean Tortellini Soup

I talked an hour away this morning with my Amy friend.  The conversation was smooth and sunny.  A rollicking blend of stories good and bad, sorting out personal worries, giggling off insecurities, slogging through the mundane gloriosities of day to day life.  It’s just the way I wish conversations would always go.  Because, when I talk to Amy (and a small handful of other dear, darling kindred spirit pals), I feel so thankful to be me.  I feel witty and smart, and shocked beyond belief that this wittier, smarter, significantly more saavy person would actually call me friend. 

I’m a fan of friends.  Good friends.  The kind that warm you to the bone.  Make you comfy in your own skin.  Make you happy, happy, grateful and happy to be you.  Because you gets to be friends with them.

And them is loverly.

laura

White Bean Tortellini Soup

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Course: Chili and Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 2 cloves garlic chopped
• ¼ cup onion diced
• 1 tablespoon olive oil
• ½ pound ground chicken or Italian sausage
• 32 ounces chicken broth
• Dash worcestershire sauce
• 1 teaspoon red pepper flakes
• 1 tablespoon Italian seasoning or ½ tablespoon each of basil and rosemary
• Salt & pepper to taste
• 1 15 ounce can white beans, drained
• 1 15 ounce can diced tomatoes
• 1 10 ounce package whole wheat tortellini (I used the fresh Buitoni version)
• 3 cups kale chopped
• ½ cup grated parmesan

Method

 

1. In a large pot, heat the olive oil over medium heat, then sauté the garlic and onion until softened.
2. Add the ground chicken and cook thoroughly. Add the chicken broth, Worcestershire sauce, red pepper flakes, Italian seasoning, and salt and pepper to taste.
3. Dump in the white beans, tomatoes, tortellini, and kale. Bring to a boil and cook for 6-7 minutes, until the kale is wilted and the tortellini is cooked through.
4. Serve immediately topped with hefty amounts of parmesan cheese and crusty bread.
5. Enjoy!