I truthfully don't know how she did it. My mom used to pick me up from school in Braintree and drive me into Boston Ballet 6 days a week. We often got home later than my Dad and siblings, yet my Mom always had a delicious meal ready to go. This Tortellini soup was a staple in my family! I now make it monthly with my own personal touches and I am so happy to share it with you all.
Remember, I always eyeball everything so please take these measurements with a grain of salt!
Ingredients
3-4 large carrots
1/2 white/yellow onion
Optional celery (I don't like it)
4-5 cloves of garlic (you can never have enough garlic in my eyes)
5-6 cups of low sodium chicken or vegetable STOCK (if you can find stock, do it. It's SO flavorful. I buy mine frozen from Formaggio)
Tortellini (Capone's sold at Formaggio is the best)
1 can drained cannellini beans
3 large handfuls chopped Kale
2-3 tsp salt
1.5 tsp pepper
2 tsp dried oregano
1 tsp dried basil
1/2 lemon, juiced
Optional parmesan rind
Optional garlic powder
Optional red pepper flakes
Let's Make Soup!
Over medium heat, cook onion and garlic until translucent and fragrant.
Add carrots and cook until tender, typically five-ish minutes stirring frequently.
Add your broth, salt, pepper, oregano, dried basil, lemon juice and taste. Adjust as needed!
Add your Tortellini, beans and optional parmesan rind and bring to a boil.
From the boil, return to simmer and let the flavors do their thing!
I typically simmer for about 20 minutes before adding in the kale!
Serve with your favorite crusty bread (we love the seeded ficelle from Formaggio).
Note: The age-old question: do I simmer uncovered or covered?Because of the pasta, be prepared for the liquid to be absorbed which is why I add a lot of stock. Simmering covered keeps the moisture in but I made this last night and left it uncovered and it was fine. Keep an eye on it!
