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If you’re looking for more easy meals to help you ease into the new year and back into your routine, look no further than this delicious one-pot soup! This restaurant-quality dinner can be whipped up in about 30 minutes using BUITONI Sweet Italian Sausage Tortelloni, chicken stock, spinach, onions, heavy cream, and a garnish of Parmesan cheese. Want a vegetarian option? This soup is delicious with BUITONI Spinach & Ricotta Tortelloni as well!
What you need TO MAKE THIS creamy kale soup recipe
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken stock, heated
- 1 cup water, heated
- 1 pinch salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1 (20-ounce) package BUITONI Sweet Italian Sausage Tortelloni (you can also substitute BUITONI Spinach & Ricotta Tortelloni for a vegetarian option)
- 1 bunch kale – stems removed and discarded, leaves torn into bite-size pieces
- ¾ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- Crushed red pepper flakes, for garnish
How to make THIS creamy kale soup WITH TORTELLONI
Melt the butter in a large pot over medium heat. Add onion and sauté until it begins to soften (about 5 minutes. Add the garlic and sauté, stirring constantly, until fragrant (about 30 more seconds).
Pour the hot chicken stock, hot water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Cover and bring to a boil.
Add the tortelloni to the pot and boil gently, uncovered, for 6 minutes, stirring occasionally. Stir in the kale and heavy whipping cream. Cook, stirring occasionally until the kale has wilted (about 2 minutes).
Serve in bowls and top with grated Parmesan cheese and crushed red pepper flakes.
One-Pot Creamy Kale and Tortelloni Soup
If you’re looking for more easy meals to help you ease into the new year and back into your routine, look no further than this delicious one-pot soup! This restaurant-quality dinner can be whipped up in about 30 minutes using BUITONI Sweet Italian Sausage Tortelloni, chicken stock, spinach, onions, heavy cream, and a garnish of Parmesan cheese. Want a vegetarian option? This soup is delicious with BUITONI Spinach & Ricotta Tortelloni as well!
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- 4 cups chicken stock, heated
- 1 cup water, heated
- 1 pinch salt, or to taste
- 1 pinch ground black pepper, or to taste
- 1 (20-ounce) package BUITONI Sweet Italian Sausage Tortelloni
- 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
- ¾ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- Crushed red pepper flakes, for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add onion and sauté until it begins to soften (about 5 minutes. Add the garlic and sauté, stirring constantly, until fragrant (about 30 more seconds).
- Pour the hot chicken stock, hot water, salt, and pepper into the pot and stir with a wooden spoon, scraping the bottom of the pot to loosen any browned bits. Cover and bring to a boil.
- Add the tortelloni to the pot and boil gently, uncovered, for 6 minutes, stirring occasionally.
- Stir in the kale and heavy whipping cream. Cook, stirring occasionally until the kale has wilted (about 2 minutes).
- Serve in bowls and top with grated Parmesan cheese and crushed red pepper flakes.
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