This fall-ready tortellini soup is on the table in less than 45 minutes and is loaded full of veggies like kale and cannellini beans.
Ingredients
2tablespoonsolive oil
1yellow onion, diced
2carrots, peeled and chopped
2celery stalks, chopped
3garlic cloves, chopped
1teaspoonkosher salt
1teaspoondried basil
1quartBeef Bone Broth
115 oz. can cannellini beans, rinsed
115 oz. can diced tomatoes
1bunch kale, about 4 cups chopped
20ouncesstore-bought tortellini
Instructions
In a large dutch oven, add olive oil over medium heat along with onions, carrots, and celery. Cook for 5-6 minutes, stirring regularly, until vegetables start to wilt, but not brown.
Add chopped garlic, dried basil, and salt. Stir together and cook for 30 seconds.
Add Zoup! Beef Bone Broth, canned diced tomatoes, and cannellini beans. Bring soup to a slight simmer, then turn heat down to low, cover, and simmer for 5 minutes.
While soup simmers, prepare kale by washing it well and chopping the leaves off the stems. Then roughly chop the kale. Add to the soup pot and stir together.
To prepare tortellini, boil in salted water separate from the soup. Cook for 3-4 minutes until tortellini are floating.
To serve the soup, divide the tortellini between soup bowls and ladle the beef soup over the top of the tortellini. Serve immediately.
Store leftover tortellini and soup separately and reheat in a pot on the stovetop for best results.