Ingredients
- 2 tablespoons of olive oil
- 1 large carrot
- 1 celery stalk
- 1 shallot
- ½ sweet onion
- 2 tablespoons of minced garlic
- Fresh thyme
- 1 small can of tomato paste
- 1 cup of chopped fresh tomatoes or 1 can of diced tomatoes.
- 1 jar of sundried tomatoes
- 3 cups of chicken broth
- 1 ½ water
- 2 tablespoons of Dijon mustard
- Salt (season to your liking)
- Black pepper (season to your liking)
- 3 tablespoons of Italian seasoning
- 2 tablespoons of onion powder
- 2 tablespoons of garlic powder
- 1 tablespoon of smoked paprika
- Chopped 10 basil leaves or 3 tablespoons of dried basil.
- ½ tablespoon sugar
- 1 cup of diced potatoes
- 1 bag of chicken tortellini or any other tortellini
- ½ heavy cream (add more to your liking if needed)
- 2/3 cup of parmesan cheese (adjust to your liking)
- 2 cups of Kale
- 2 cups of Kale
Directions:
- Dice the carrot, celery, shallot, and onion. Then set to the side.
- Add olive oil to your pot then turn the stove on to a medium heat. Once the olive oil becomes hot; add in the carrots, celery, shallots, onion, and minced garlic. Saute them for 3 minutes.
- Add in the fresh thyme, tomato paste, diced tomatoes, and sundried tomatoes. Let that cook for 1 minute.
- Add in the chicken broth, water, salt, Dijion mustard, black pepper, Italian seasoning, onion powder, garlic, powder, smoked paprika, basil, and sugar (adjust the amount of seasoning to your liking). Turn down the heat and let the mixture simmer for 15 minutes (but the longer you let it simmer the better).
- Add in the potatoes; allow that to cook until tender.
- Add in the tortellini, stir in heavy cream, and parmesan cheese; allow that to cook for 5 minutes; then turn off the heat.
- Add in the kale.
- Let your soup rest for 10 minutes before serving.
