Ingredients

The following ingredients have 8 Servings
  • 9 oz fresh or frozen tortellini
  • 1 1/2 tbsp olive oil
  • 1 onion (chopped )
  • 2 cloves garlic (minced)
  • 1 parmesan rind
  • 1 1/2 tbsp tomato paste
  • 2 cups kale (chopped)
  • 2 cups carrots (sliced)
  • 32 oz vegetable broth
  • 28 oz diced tomatoes
  • 1 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • salt and pepper (to taste)
  • fresh cilantro
  • 1 lemon, (juiced)

Instruction

  • Heat oil in a large dutch oven. Add onion, garlic and parmesan rind. Sauté until translucent (3-4 minutes).
  • Add in carrots along with tomato paste and seasoning (oregano, red pepper flakes, salt and pepper). Sauté for 3-4 minutes.
  • Stir in diced tomatoes and broth. Cover and let it simmer until thickened and reduced 6-8 minutes.
  • Add in tortellini and kale. Stir and cover. Cook on low for 3-4 minutes.
  • Remove from heat, stir in lemon juice, fresh cilantro and grated parmesan cheese. Adjust seasoning according to your preference.