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.
Tags:
Veggie
Allergens:
Eggs
•Milk
•Wheat
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 Time30 minutes
Prep Time
DifficultyEasy
Ingredients
serving amount
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
Salt
unit
Pepper
Nutrition Values
/ per serving
Calories620 kcal
Energy (kJ)2594 kJ
Fat22 g
Saturated Fat12 g
Carbohydrate72 g
Sugar6 g
Dietary Fiber7 g
Protein36 g
Cholesterol95 mg
Sodium1250 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
•Large Pot
Instructions
1
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.
2
Heat a drizzle of olive oil in a large pot over medium heat. Add onions and toss until softened, 4-5 minutes.
3
Add Brussels sprouts and garlic, and toss until soft and slightly caramelized, 4-5 minutes.
4
Add 5 cups water and stock concentrates. Bring to a boil.
5
Once boiling, add kale and tortellini. Cook until tender, 4-5 minutes. Season to taste with salt and pepper.
6
Serve divided between bowls with a generous sprinkling of Parmesan cheese.
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