Tortellini and Creamy Garlic Soup
A quick and easy one pot soup which is great for a busy weeknight dinner.
Servings: 6 serves
- 2 tablespoon salted butter
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (to see how to make your own see notes)
- 2 cans diced tomatoes (14.5oz/400g cans) for fresh see notes
- 1 can chickpeas, (14.5oz/400g) drained and rinsed
- ¾ cup whole milk
- ¼ cup parmesan cheese, grated
- 1 teaspoon each fresh oregano, thyme, parsley and basil
- 9 oz fresh tortellini
- 2 cups kale, shredded
- salt and pepper to taste
In a large pot melt the butter over medium heat.
Add the onion and garlic and cook until tender.
Add the vegetable broth, diced tomatoes, chick peas, whole milk, parmesan cheese, herbs, and salt and pepper to taste. Bring to a simmer.
Add in the tortellini and kale. Simmer for 10 minutes and serve.
Tomatoes: if you would prefer to use freshly chopped tomatoes you can. For the same amount as found in the cans, you would need 10-12 tomatoes depending on size.
Store: in an airtight container in the fridge for up to 3 days.
Freeze: to freeze, make the soup base up until the last step (i.e. do not add the tortellini and kale). Freeze the liquid in a freezer-friendly container. When ready remove the soup base from the freezer and allow it to thaw. Heat through, add the tortellini and kale and simmer for 10 minutes before serving.
Calories: 372kcal | Carbohydrates: 51.8g | Protein: 17.3g | Fat: 11.2g | Saturated Fat: 4.6g | Cholesterol: 33mg | Fiber: 10g | Sugar: 8.3g