Tortellini and Kale Soup: A dinner that comes together in no time with pantry and freezer staples.
Tortellini and Kale Soup: A Raid of My Freezer and Pantry
We had been out of town for 2 weeks. When we got home, you can imagine how empty my fridge was.
So you are probably thinking, Go to the grocery store.
And yes, that is what most people would do.
I am not most people though. Okay, had I been not still fighting a horrible case of the flu, I would have headed immediately to the store as well to at least get fresh produce.
But looking around kitchen, showed me that I had PLENTY of food. Truly, it was almost disgusting how much food was stocked in my pantry and deep freezer.
I can not even begin to tell you how on this cold day, when my body was crying out for sleep in my OWN bed, having those pantry essentials was pure joy to me.
And as it turned out, my belly!
We started off our day with oats cooked in canned coconut milk, cinnamon, nutmeg, and canned pumpkin. So yummy and healthy.
For lunch, we didn’t even open the pantry –we just finished up the rest of our car trip snacks–which thankfully, were not overloaded with sugar and processed carbs. We snacked on mixed nuts, dried fruit, and whole grain crackers. Let me tell you this may normally not satisfy the big eaters in my house, but my husband was STILL asleep–so the kids and I had our fair share!
But then came dinner.
I was so tired from unpacking and laundry that I could barely see straight–remember NOT 100% yet, so very little strength…okay, I would be tired even at 100% after recovering from a 2 week trip.
I wanted something warm and soothing on my sore throat and something that would please everyone in my family.
Digging in the freezer, I discovered frozen tortellini, my homemade chicken stock , kale, and yeast rolls that were already made (that was a bonus and absolutely NOTHING healthy about them, but oh so good!)
I knew I would have canned tomatoes and seasonings in my pantry, so a soup it was going to be.
We even got to top our soup with fresh Parm–FYI: that sucker will last forever in the fridge if you wrap in wax paper and then place in air-tight baggie.
This soup is SO good–you would never guess it came from a raid of a freezer and pantry.
But look around, I bet YOU could pull this off too–regardless of how tired you are!
I promise you, you will NOT be disappointed.
- 2 cups chicken stock--canned or use my homemade recipe
- 32 ounces of diced tomatoes (which I pureed for texture purposes)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes--optional, but highly recommended
- 2 teaspoons dried garlic (or 1 tablespoon freshly minced garlic)
- 1 teaspoon dried oregano
- 1 teaspoon Italian Seasoning
- 1 12 ounce bag frozen whole grain cheese tortellini (or any tortellini you have on hand)
- 2 cups frozen kale
- freshly grated Parmesan cheese--optional
- Bring the chicken stock, tomatoes, and seasonings to a boil.
- Drop in tortellini and kale and cook according to package directions. For me, this was 10 minutes.
- Top with freshly grated cheese.
- *If time permits, allow the stock to simmer with added seasonings for up to 1 hour. I think even an extra 20 minutes helps intensify the flavors. And then bring back up to a boil to cook pasta and kale.
Slow Cooker Instructions: Combine all ingredients, but tortellini, kale, and cheese in the slow cooker. Cook on low for 6-8 hours or high 3-4 hours. Turn to high and add in the tortellini and kale. Cook for 30 minutes and serve.
Looking for More Great Bowls of Comfort? Here is some inspiration:
Black Bean and Sweet Potato Quinoa Chili