Tortellini Soup
- September 8, 2021
- 0
This aromatic soup is a perfect fall dish that serves plenty and is easy to make. The best part is that this could be completely vegetarian (even vegan if you find a vegan tortellini) if you want it to.
Ingredients:
2 cups butternut squash diced small
2 cups red onion diced small
1 bunch of thyme
5 garlic cloves diced
10 whole cloves
28oz can of diced tomatoes
64oz chicken or vegetable broth
1/4 teaspoon rubbed sage powder
2 teaspoons of salt
1 package of tortellini (meat or cheese)
16oz Kale chopped
chili oil
Prep:
dice squash to 1/4" cubes and set aside. Dice red onion and set aside.
Instructions:
In a dutch oven, heat your oil on medium high heat until viscous. Add 3/4 of the onions and set the remaining 1/4 aside. Cook until translucent then add garlic. Add broth and bring to a boil. Add cloves, sage, thyme, and salt and let boil on high for 5 minutes. Reduce to a simmer for 20 minutes before adding squash, kale, and diced tomatoes. Continue to simmer for 10 minutes before adding tortellini. Follow tortellini instructions for cooking. Serve in a deep bowl and top with raw red onions and chili oil.
Michael Constantine
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- Tags: fall, pasta, soup, Squash, vegan, vegetarian,
