Tortilini soup

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place Dutch oven on medium high heat and add enough olive oil to coat bottom of pan. Once pan is hot, add your chopped onion and cook until just before translucent. Then throw in the chopped shallot and garlic and continue to cook for two minutes. Then add your ginger and cook for another minute. Add in a slash of white wine to deglaze the bottom.

Step 2

Add your tomatoes and cover pot with lid and simmer until tomatoes are popped and the juices are in the pans bottom. Now add your tomato/chicken broth and tomato purée. Cover and simmer another 20-25 minutes, just when soup starts to thicken, add your honey. Throw in your chopped kale and cover again and cook another 10 minutes.

Step 3

Tip: In a separate pot, boil your tortellini for one minute less than packaging states. Drain and toss in olive oil. Add one ladle of the pasta water to your soup and simmer another five minutes. Pour the soup over the tortellini in each bowl to avoid over cooking.