This dish is a lot like lasagna in soup form—and there’s really nothing wrong with that! However, unlike lasagna, it comes together in a snap. If you’d rather skip the tortellini, try broken lasagna noodles (a great way to use up scraps) and top with ricotta cheese before serving.
Tip: Find tortellini in the fresh or frozen section of your grocery store, and choose one with a filling that appeals to you.
Whole Grain Tortellini and Tomato Basil Soup
Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil or unsalted butter
- 1 onion, diced
- 4 cups (1 L) low-sodium vegetable or low-sodium chicken broth
- 1 - 28 oz (796 mL) can no-salt-added whole tomatoes, coarsely chopped or crushed with hands
- 12 oz (350 g) whole grain cheese tortellini
- 2 cups (500 mL) de-stemmed, thinly sliced kale
- 1 cup (250 mL) chopped fresh basil
- 1/2 tsp (2 mL) ground black pepper
Nutrition
Per serving:
- calories364
- protein14g
- fat10g
- saturated fat4g
- trans fat0g
- carbohydrates56g
- sugars9g
- fibre6g
- sodium455mg
Directions
01
In large pot, heat oil or butter over medium heat. Add onion and sauteu0301 until soft, about 8 minutes. Add broth and tomatoes and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes. Stir in tortellini and return to a boil. Reduce to a simmer and cook, uncovered, for 10 minutes, stirring often. Just before serving, stir in kale, basil, and black pepper; cook for another minute, or until kale is wilted. If too thick for your liking, thin with a splash of water. Ladle into bowls and serve hot.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
