(Recipe from Everyday Dinners)
4 tablespoons unsalted butter
1 sweet onion, diced
3 carrots, chopped
2 garlic cloves, minced
1 (3 ounce) jar sun-dried tomatoes, drained and
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon dried basil
¼ cup all-purpose flour
6 cups vegetable stock
1 (16-ounce) package cheese tortellini
½ cup half and half
1 head of Tuscan kale
1) Heat a large pot over medium heat and add the butter. Add in the onion, carrots, garlic,
sun-dried tomatoes, salt, pepper and dried basil. Cook, stirring often, until softened about 5
2) Stir in the flour to create a roux. It will stick to the veggies and you want the flour to become
golden and fragrant after 5 minutes-stir often. Slowly stream in the stock, stirring from the
bottom so all the flavor bits get mixed in.
3) Bring the mixture to a boil and add the tortellini. Cook for 5 minutes, until the tortellini soften
and are tender enough to eat. Stream in the half and half and stir in the chopped greens. Cook for
another 5 to 10 minutes, until the kale softens slightly and the soup thickens.
4) serve immediately and enjoy!