1candark red kidney beans(15.5 oz) drained and rinsed
9ozrefrigerated cheese tortellini
½cupheavy cream
1-2cupsfinely chopped kale
salt and pepper to taste
grated parmesan cheesefor topping, to taste
Instructions
Peel and finely dice your carrots and onion. Finely dice celery. Peel garlic and finely mince.
Heat 1-2 TBSP oil in a large pot or dutch oven over medium-high heat. Add onion, carrots, and celery. Sauté until tender, approx. 5-6 minutes, adding zucchini and garlic and towards the end. Season with Italian seasoning and crushed red pepper flakes.
Add broth, fire-roasted tomatoes, tomato sauce, and kidney beans.
Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
If you happen to have a full wedge of parmesan cheese with the rind handy, you can actually cut this off and add it to the soup while it simmers. This adds delicious parm flavor to the soup! Simply remove before serving.
Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini and heavy cream. Allow the tortellini to simmer approx. 5 minutes until tortellini is tender and the cream has thickened.
Lastly add finely chopped kale and stir into the hot soup to wilt the greens. Give it a taste and season with salt and pepper to taste. Add any extra seasoning your heart desires plus grated parmesan cheese. Dive in while it's hot!
Notes
Recipe yields 6 bowls or 12 cups of soup.Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!The leftover soup is AWESOME and will keep 2-3 days in the refrigerator. It will be a bit thicker as the tortellini will soak up some of the liquid, almost like a chunky stew. Simply reheat via microwave (it's a great grab and go work lunch!) or in a small pot on the stovetop.