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Sweet potatoes and greens get saucy with tortellini in this easy weeknight soup.

Tortellini Soup with Kale

Store-bought tortellini gets a saucy upgrade thanks to Zippy Harissa along with greens and sweet potatoes. We love the way all the textures here play off of each other, and the spices in the harissa just bring everything together for a super comforting and easy semi-homemade soup moment.

Chef Tip: Roasting the sweet potatoes before adding them to the soup adds a ton of deep flavor to the soup.

Ingredients

  • 2-3 sweet potatoes, cut into small cubes

  • Olive oil

  • Salt

  • 1 medium onion, diced

  • 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

View Glossary Terms

Steps

STEP 1

Preheat your oven to 425F

STEP 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

STEP 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

STEP 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

STEP 5

Stir in the tortellini and the sweet potato. Cover the pot and cook for about 5 minutes until the tortellini is cooked through

STEP 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!

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Glossary

1 Term found in this Recipe

Pinch

A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

Simmer

Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.

Roast

So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.

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