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Cook's Illustrated Recipes soups Winter

GARLICKY TORTELLINI SOUP WITH KALE


Musical pairing – Perfect To Me by Al Green

We’re year-round soup fans here at Smith Bites – chilled soups during the warmer months and hot soups during the winter months.  And with just a few exceptions, we make them from scratch using common pantry and/or ingredients I have tucked away in my freezer. Some soups are broth-based and some are cream-based but every soup is full of flavor and makes a terrific lunch or dinner.  Roasted Red Pepper, chowder, lightening fast tomato, chili or hearty lentil, simply add a salad or some great crusty bread and voila’, dinner is served – it just couldn’t be easier!

This tortellini soup has just eight ingredients but comes together in about 20 minutes, tops – Girl Scout, cross-my-heart, hope-to-die, stick-a-needle-in-your-eye – I promise.   This is real food, real fast, at its finest and does not skimp in the flavor department!

Now I must confess that I’m pretty much a sucker for any recipe where garlic makes an appearance and I’m even more giddy when the recipe reads ‘gar-lick-eeee’; that’s one word that makes my heart go all ‘pitter-pat’ (well, besides ‘The Professor’ . . .)  This soup is all about the garlic but not in a vampire kinda way; the garlic plays quite nicely in the background while helping to anchor the other elements. In my book, that’s pretty near perfect!

56 replies on “GARLICKY TORTELLINI SOUP WITH KALE”

I made this soup a few weeks ago and it was absolutely delicious. I used red chard instead of the kale, other than that I followed your recipe. I might make this again and use beans or normal pasta instead of the tortellini.

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