Spicy Tuscan Tortelloni & Kale Soup
3 easy steps to a delicious dinner
Bursting with flavor, this soup is loaded with hearty veggies and tender cheese tortelloni for a comforting dish that's ready in a flash. You'll simmer fresh tomato and our spicy Italian herb blend in veggie broth, then add in quick-cooking tortellini and kale. Serve with buttery garlic bread to complete this speedy, delicious meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
2 tablespoon
Garlic Herb Butter
(Contains Milk)
1 unit
Tomato Paste
1 tablespoon
Tuscan Heat Spice
½ ounce
Vidalia Onion Paste
4 ounce
Kale
9 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
3 unit
Veggie Stock Concentrate
Not included in your delivery
Pepper
Salt
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Dice tomato into 1⁄2-inch pieces. • Melt half the garlic herb butter in a medium pot (large pot for 4 servings) over medium- high heat. Add diced tomato, tomato paste, and Tuscan Heat Spice. Cook, stirring, until fragrant, 30-60 seconds. • Add Vidalia onion paste, stock concentrates, and 3 cups water (6 cups for 4). Bring to a boil, then cover and reduce to a low simmer.
• Meanwhile, remove and discard any large stems from kale. • Once soup is simmering, add tortelloni to pot. Cook, stirring occasionally, 2 minutes. • Add kale; stir to combine. Return soup to a simmer and cook, stirring occasionally, until tortelloni are tender and kale has wilted, 1-3 minutes. TIP: Increase heat if necessary to maintain a simmer. • Taste and season with salt and pepper if desired.
• Meanwhile, halve and toast ciabatta. Spread cut sides of bread with remaining garlic herb butter; halve on a diagonal. • Divide soup between bowls; top each bowl with a drizzle of olive oil. Serve with garlic bread on the side.