The credit and inspiration for this recipe really goes to my father-in-law.
About 5 or so years ago, back when my husband and I were dating, we were having dinner at his parent’s house. It was there I was introduced to a simple but delightful addition to your standard chicken noodle soup – cheese tortellini. My father-in-law likes to improvise when he cooks, you can often hear him saying “I just look in the fridge and see what goes together”. In this case it was multi-coloured cheese tortellini to homemade chicken noodle soup (instead of classic egg noodles). I’ll be honest, I was skeptical at first, but after about 2 bites I realized it was completely genius.
Since then, I’ve been adding cheese tortellini into a few of my soup bases. It has a nice way of making a lighter soup, especially if you are low on ingredients, into a hardier meal.
This recipe was inspired by just that – few options at the grocery store. But, it turned out to be a very tasty and quick dinner. Especially good for those nights when you’re too tired to cook.
Here’s what you’ll need:
1 32 oz carton of chicken stock (replace with vegetable stock for a vegetarian option)
1 medium onion diced
1 large carrot diced
1/2 cup fresh or frozen kale
400g bag of cheese tortellini (frozen or fresh)
1 bay leaf
Salt & Pepper
1/2 tsp thyme
Parmesan cheese (grated)
- Add the diced onion and carrot into a large pot with olive oil. Add the thyme, salt & pepper, and bay leaf. Cook until softened.
- Once softened, add in the kale. I like frozen kale as it is already chopped and I have a hard time using a whole kale for just 2 people. Cook until kale is softened.
- Add in the entire carton of stock. Bring to a gentle boil.
- Add in the tortellini and gently boil until the pasta is cooked. (cooking time may vary but typically around 5-7 minutes)
- Remove the bay leaf and garnish with grated Parmesan cheese and fresh ground pepper.
Enjoy it on its own, or with a nice slice of crusty bread.
Let me know if you try it and what you think!