Tuesday, November 17, 2015

Tortellini Kale Soup

Whenever I see kale listed as an ingredient in a recipe, I think of the comedian Jim Gaffigan. He does a very funny bit on kale.

Tortellini Kale Soup with a Minestrone Style Broth

"Can we stop with the kale propaganda…that stuff tastes like bug spray. Kale is a superfood and its special power is tasting bad" - Jim Gaffigan

When I made kale chips for the first time I didn't like the flavor. Plus, I had to buy a HUGE bunch of fresh kale to make them - took up almost the entire bottom shelf of my fridge.

Hearty Tortellini Kale Soup

So it kind of surprises me to see a kale recipe on my weekly meal plan, and posted here on the blog.

To be honest, part of the reason why I now use this leafy green vegetable in my recipes is because of the kale propaganda.

It started when I saw a Superfood Smoothie recipe in a magazine. Kale was one of the ingredients. The claim was the smoothie would boost my energy before a workout. I guess it does; but the real reason I continue to make it is because it tastes so damn good.

Frozen Kale

The smoothie recipe also introduced me to frozen kale. It's sold in a bag and is already chopped.

Frozen Kale is easy to measure and store in the freezer.

Makes it easy to measure any amount you need for a smoothie or, in this case, soup.

The funny thing about this hearty pasta soup is I like it MORE with the kale. It tastes totally different, and not nearly as interesting, without kale's earthy flavor.

Try the Tortellini Soup! Just be sure to add the kale. It's earthy flavor makes it taste like an extra good minestone!

Since this post officially makes me part of the kale propaganda machine, I'll jump in with both feet and encourage you to try the tortellini soup - and don't forget to add the "kale". ; ) Thanks for reading. Cheers!

Tortellini Kale Soup

Makes: 4 Servings
Hands-on Time: 15 minutes
Cook Time: 10 minutes

  • 2 tsp canola oil
  • ½ onion, diced
  • ½ cup diced carrots
  • ½ tablespoon herbes de Provence (or use Italian seasoning)
  • 4 cups low-sodium chicken or vegetable broth
  • ½ cup tomato sauce
  • 2 cups cheese tortellini
  • ¼ cup frozen chopped kale
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • Parmesan cheese (optional)
Heat oil in a large pot over medium heat. Add onions and carrots. Cook and stir until vegetables begin to soften, about 4 minutes.

Add herbs. Cook and stir for 30 seconds longer. Add broth and tomato sauce. Bring to a boil and add tortellini. Reduce heat and simmer until tortellini is cooked, about 10 minutes.

Stir in kale. Season with salt and pepper. Ladle soup into bowls and top with Parmesan cheese.

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Brent Garell testing the food at College Recipe Cafe Brent Garell is the guy behind Cook-a-Palooza. When he's not stuffing his face with food, he's blogging, shooting YouTube videos, creating online cooking courses and travelling to local campuses to equip students with cooking 101 skills. He's on a mission to make cooking easy!

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