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WHITE BEAN TORTELLINI SOUP
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!