Tortellini Soup
Category:
Great on a chilly day night or any night really. It's 90 degress here in California and I still think that today is a perfect day for this soup. Taste even better the next day.
Easy
Email
Print
Ingredients
For 4 Servings
Recipe
- 3 Tablespoons olive oil
- 4 Cloves Garlic, minced or chopped finely
- 3 Stalks celery, chopped
- 3 Carrots, peeled and chopped
- 1 Large onion, diced
- 12 Ounce bag frozen kale, unthawed
- 2 Cans cream of chicken soup
- 2 Cans water
- 32 Ounce chicken broth
- Cheese tortellini (I used one 20 oz package and one 9 ounce package)
- 2 Chicken bouillon cubes
- Salt and pepper to taste
Tortellini Soup Directions
- In a large soup or stock pot heat the olive oil and saute the garlic, celery, carrots and onions until tender but still a bit crisp. Add frozen kale and sautee until kale is thawed. Add cream of chicken soup and water. Then add chicken broth and tortellini. Add bouillion. Cook until heated through. Salt and pepper to taste.
- Note: If you need more liquid, add more chicken broth.
- Enjoy!
|
|