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Freezer Friendly Chunky Tortellini Soup

Chunky Tortelli Soup
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Ingredients

  • 1 tablespoons olive oil
  • 2 cups chopped sweet onion
  • 1 minced garlic clove
  • 16 oz slice baby portabella mushrooms
  • 2 tablespoon tomato paste
  • 64 ounces reduced sodium chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 2 15-ounce can fired-roasted tomatoes
  • 2 cups cannellini bean
  • 6 cups stemmed chopped kale
  • 9 ounce package tortellini
  • Parmesan or Pecorino cheese rind

Instructions

1. Heat oil in Dutch oven over medium-high heat. Add onions, garlic, and mushrooms. Cook 15 minutes or until liquid evaporates , stirring occasionally.

2. Stir in tomato paste, cook one minutes. Add stock , pepper, fire roasted tomatoes and drained cannelloni beans. Bring to. a boil.. Reduce heat , add cheese rind and simmer 5 minutes.

3. Stir in kale. Add tortellini and cheese rind and cook 7 minutes or until tortellini are done.

Notes

FREEZING INSTRUCTIONS: Follow instructions through 2. Add kale. Cool soup completely and add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months.

THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pilable.

REHEAT: Pour soup into large Dutch oven ; bring to a simmer over medium heat. Add cheese rind and cook 25 minutes or until tortellini are done.

Nutrition

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