Tortellini En Brodo with Shredded Brussels Sprouts, Kale, and Parmesan
“En brodo” means “in broth” in Italian. The flavor for this broth comes from Parmesan—it lends a deliciously nutty backbone to the soup. Brussels sprouts and kale give this dish a seasonal spin.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
1 unit
Veggie Stock Concentrate
8 ounce
Brussels Sprouts
4 ounce
Kale
1 unit
Yellow Onion
2 clove
Garlic
2 ounce
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
box
Salt
box
Pepper
Nutrition Values
Utensils
Instructions
Prep the ingredients: Trim, halve, and thinly slice the Brussels sprouts into shreds. Remove the ribs and stems from the kale, then thinly slice the leaves. Mince or grate the garlic. Halve, peel, and finely dice the onion.
Heat a drizzle of oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 4-5 minutes, until softened. Add the Brussels sprouts and garlic to the pot and cook, tossing, for 4-5 minutes, until soft and slightly caramelized.
Add 5 cups water and the stock concentrates to the pot. Bring to a boil, then add the kale and tortellini to the pot. Cook for 4-5 minutes, until the tortellini and the kale are tender.
Stir half the Parmesan into the soup. Taste and season with salt and pepper.
Serve the soup divided between bowls, sprinkled with the remaining Parmesan cheese. Enjoy!
