Green Goddess Tortellini Soup
A luxuriously creamy soup that is PACKED with nutrients.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 leek just the white & light green parts, chopped
- 3 celery stalks and leaves chopped
- 4 green onions white & light green parts separated from the dark green tops, roughly chopped
- 3 cloves garlic chopped
- 15.5 oz can of cannellini beans rinsed and drained
- 32 oz vegetable stock I used Kettle & Fire
- 1 head broccoli florets and stems separated, chopped
- 2 big handfuls of kale
- 5-10 sprigs of basil
- Squeeze of lemon juice
- 9 oz tortellini I used kale and cheese tortellini, cooked
- Salt & pepper
- Garnish: shaved parmesan and more basil
Instructions
- In a large pot over medium heat, add olive oil and butter and then start sautéeing the chopped leek, celery, the white/light green parts of the green onion and the chopped broccoli stems. Season with salt and pepper and continue to sweat down for about 5 minutes.
- Add in the chopped garlic and white beans, stir, and then add in the vegetable stock. Bring to a bubble, add in the broccoli florets, and simmer until tender (about 10 minutes), partially covered.
- Meanwhile, boil a smaller pot of water and cook the tortellini according to package instructions. Reserve the pasta water and strain the tortellini - keep on the side to add to the soup later.
- Toss in the kale, the green parts of the green onion and celery leaves then cook until just slightly wilted but still vibrant in colour (a minute or two).
- Transfer to a blender, add fresh basil, and blend until smooth. Use some of the pasta water to thin out the soup slightly until you reach your desired consistency.
- Pour back into the pot over low heat. Taste the soup at this point and adjust salt & pepper levels, and a squeeze of lemon to brighten it up. Add in the cooked tortellini and stir to combine.
- Serve with a drizzle of cream, lots of shaved parmesan and more basil.