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Spicy Tuscan Tortelloni & Kale Soup

Spicy Tuscan Tortelloni & Kale Soup

Spicy Tuscan Tortelloni & Kale Soup

3 easy steps to a delicious dinner

Recipe Development TeamPublished on December 17, 2024

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Bursting with flavor, this soup is loaded with hearty veggies and tender cheese tortelloni for a comforting dish that's ready in a flash. You'll simmer fresh tomato and our spicy Italian herb blend in veggie broth, then add in quick-cooking tortellini and kale. Serve with buttery garlic bread to complete this speedy, delicious meal.

Tags:

Veggie

•Quick

•Easy Prep

•New

Allergens:

Milk

•Eggs

•Wheat

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

1 unit

Tomato Paste

1 tablespoon

Tuscan Heat Spice

½ ounce

Vidalia Onion Paste

4 ounce

Kale

9 ounce

Tortelloni

(Contains: Milk, Eggs, Wheat)

1 unit

Ciabatta Bread

(Contains: Wheat, Soy)

3 unit

Veggie Stock Concentrate

Not included in your delivery

Pepper

Salt

Olive Oil

Nutrition Values

/ per serving

Calories740 kcal

Fat29 g

Saturated Fat13 g

Carbohydrate93 g

Sugar13 g

Dietary Fiber5 g

Protein20 g

Cholesterol95 mg

Sodium1920 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

Instructions

Start Prep & Soup

1

• Wash and dry produce. Dice tomato into 1⁄2-inch pieces. • Melt half the garlic herb butter in a medium pot (large pot for 4 servings) over medium- high heat. Add diced tomato, tomato paste, and Tuscan Heat Spice. Cook, stirring, until fragrant, 30-60 seconds. • Add Vidalia onion paste, stock concentrates, and 3 cups water (6 cups for 4). Bring to a boil, then cover and reduce to a low simmer.

Finish Prep & Soup

2

• Meanwhile, remove and discard any large stems from kale. • Once soup is simmering, add tortelloni to pot. Cook, stirring occasionally, 2 minutes. • Add kale; stir to combine. Return soup to a simmer and cook, stirring occasionally, until tortelloni are tender and kale has wilted, 1-3 minutes. TIP: Increase heat if necessary to maintain a simmer. • Taste and season with salt and pepper if desired.

Make Garlic Bread & Serve

3

• Meanwhile, halve and toast ciabatta. Spread cut sides of bread with remaining garlic herb butter; halve on a diagonal. • Divide soup between bowls; top each bowl with a drizzle of olive oil. Serve with garlic bread on the side.

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