Prep 15 mins
Cook 10 mins
This is good. I was surprised how filling it was. Other greens (spinach, chard) would work as well. Try sprinkling a little parmesan cheese on top. From 1001 Low Fat Vegetarian.
- 1 cup sliced leeks or 1 cup green onion
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 3 quarts vegetable stock
- 2 cups kale, coarsely chopped
- 1 cup sliced mushrooms
- 9 ounces mushroom tortellini or 9 ounces herb tortellini
- salt and pepper
- Sauté leeks and garlic until tender.
- Add stock and heat to boiling.
- Stir in kale and mushrooms.
- Reduce heat and simmer for 5 minutes.
- Add tortellini.
- Simmer until tender.
- Season to taste with salt and pepper.
This soup is incredibly flavorful! I couldn't believe how good it was considering how little time I spent in the preparation. The only changes I made was to use only 2 quarts of vegetable broth because there were only the two of us, and also to add in one 14 oz can of Great Northern Beans. I will without a doubt make this soup again and again! Thank you so much for sharing this recipe, dicentra!
Good soup! I threw in more mushrooms and had to use a mix of both chicken and veg. stock. We all enjoyed it! Thanks for sharing :)
5 stars as this recipe works great just as written. Good taste and super easy to make. Perfect for a weeknight dinner. Makes a lot and it is quite filling. Had planned on serving with hot French bread but forgot to bring some home, which was fine because this soup was plenty. Leftovers were great heated up in the microwave. Used chard instead of kale, just because it is less bitter. Also added just a dash of Italian seasoning and red pepper flakes. Thanks for sharing this recipe!