Tortellini & Hearty Greens Soup
Andrew NapierThis is possibly one of my most favorite soups. It's simple and coloquial in its approach, but has its own depth and layering of flavors hidden within.
Ingredients
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 3 stalks celery, diced
- 28oz can diced tomatoes
- 1 bunch hearty cooking greens (such as lacinato, red russian kale, or collard greens), stems removed
- 1 quart vegetable stock
- 4-6 pieces parmesan rind
- 16oz package prepared tortellini
- 2 sprigs fresh rosemary, stems removed, finely chopped
- 2-3 springs fresh thyme, stems removed, finely chopped
- olive oil, as needed
- salt & pepper, to taste
Preparation
- Heat a bit of olive oil in a large heavy-bottomed pan over medium-high heat. Add the garlic and sautée for about 1 minute, until fragrant. Add the onion and sautée for 2-3 minutes, until the olive oil has started to color the onions. Add the carrots and celery, cooking for 5-10 minutes, stirring occasionally, until the vegetables have just begun to soften. Add the canned tomatoes, with their juices, stirring occasionally, and cook for another 5-10 minutes, until some of the tomato juice has evaporated.
- While all the vegetables cook, gently blanche the greens: Bring a pot of salted water to boil. Add the greens and cook 2-3 minutes until they are soft, but barely cooked through. Strain the greens from the boiling water and cool in an ice bath for 1-3 minutes until cool enough to handle. Press out the remaining water and roughly chop the greens.
- Add the kale, stock, parmesan rinds, rosemary, and thyme to the pot. Salt & pepper to taste. Bring to a boil, then lower the heat to a low simmer. Cover and cook for 15-20 minutes.
- Uncover and add the tortellini. Cook for 4-5 minutes, until the tortellini is cooked.
- Serve with a little extra sprinkle of salt and a drizzle of olive oil.
