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Tortellini Soup with Kale

Tortellini Soup with Kale

Cooking Time: 30 minutes

Serves 6

 

What You Need

  • 2-3 sweet potatoes, cut into small cubes
  • Olive oil
  • Salt
  • 1 medium onion, diced
  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa
  • 4 cups vegetable or chicken broth
  • 1 (8-ounce) can tomato sauce
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1/2 bunch kale, stems removed and leaves chopped
  • Freshly grated Parmesan cheese

How to Make it

  1. Preheat your oven to 425F
  2. Toss the sweet potatoes in olive oil and a pinch of salt. Spread them out on a sheet pan lined with parchment and roast them for about 15 minutes til tender and not browned
  3. Meanwhile, heat a large Dutch oven over medium heat. Add a glug of oil, the onion, and a pinch of salt, and cook for about 3 minutes onions have become translucent
  4. Add in about ¼ pouch of Harissa then the broth, and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally for about 10 minutes
  5. Stir in the tortellini and the sweet potato. Cover the pot and cook for about 5 minutes until the tortellini is cooked through
  6. Stir in kale until it wilts and turns bright green, just a minute or so. Serve with grated Parmesan and more Harissa to your taste!

 

Get the Sauce

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