Tortellini en Brodo
(aka Soup for the Soul) with Shredded Brussels Sprouts, Kale, and Parmesan Cheese
Tortellini “en brodo” (aka “in broth”) is the perfect winter meal. It’s warming, nutrient-packed, and comes together with the help of one pan, and one pan only. Talk about an easy cleanup.
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)
2 unit
Veggie Stock Concentrate
8 ounce
Brussels Sprouts
4 ounce
Kale
1 unit
Yellow Onion
2 clove
Garlic
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 unit
Olive Oil
unit
Kosher Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim, halve, and thinly slice Brussels sprouts into shreds. Remove kale ribs and stems, then thinly slice leaves. Mince garlic. Halve, peel, and finely dice onion.
Heat a drizzle of olive oil in a large pot over medium heat. Add onions and toss until softened, 4-5 minutes.
Add Brussels sprouts and garlic, and toss until soft and slightly caramelized, 4-5 minutes.
Add 5 cups water and stock concentrates. Bring to a boil.
Once boiling, add kale and tortellini. Cook until tender, 4-5 minutes. Season to taste with salt and pepper.
Serve divided between bowls with a generous sprinkling of Parmesan cheese.
