Tortellini Soup with White Beans and Kale

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  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 cup chopped fresh fennel
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 10 cups chicken or vegetable broth
  • 4 cups chopped kale
  • 1 (15 ounce) can white beans, rinsed and drained
  • 1 (9 ounce) package fresh cheese tortellini
  • 1 cup grated Parmesan cheese


Heat oil in a large, heavy pot over medium-high heat.
Add next 5 ingredients and sauté until vegetables are soft, about 10 minutes.
Add broth and bring to a boil. Stir in kale and beans.
Reduce heat to low and simmer until kale is wilted.
Add tortellini. Simmer until pasta is tender, about 5 minutes.
Season to taste with salt and pepper. Garnish with cheese.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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