Ingredients
Scale
- 1/4 cup olive oil
- 1 medium sweet onion, diced
- 4 medium carrots, diced
- 12 oz mushrooms, diced
- 4 celery ribs, diced
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tbs Italian herb seasoning
- Salt and pepper to taste
- 2 tbs tomato paste
- 1/2 cup dry apple vinegar
- 7 cups low sodium vegetable or chicken broth
- 1½ lb cheese tortellini
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 handfuls kale, chopped
Instructions
- Sauté diced onions and carrots in olive oil until softened. Add mushrooms and celery, cooking until tender before stirring in minced garlic.
- Add seasonings (paprika, Italian herbs, salt, pepper) and tomato paste; mix well. Pour in apple vinegar and broth; bring to a boil and simmer for 20 minutes.
- Incorporate cheese tortellini and parmesan cheese; boil until tortellini is cooked through (about 5 minutes).
- Stir in heavy cream and kale until combined. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: One Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg