Yesterday, in my weekly email, I wrote about how much I like knowing what you’re clicking on on my blog. I can’t see who, but I can see what, and soup recipes were BIG last week. Because of this, I tried out another recipe on my family over the weekend and thought you could add this one into your rotation, too. It’s from Half Baked Harvest and it’s yummy!
What You Need
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 2-4 cloves garlic, minced or grated
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1-2 teaspoons fennel seeds use to your taste
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons tomato paste
- 6 carrots, chopped
- 4 celery stalks, chopped
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 cups low sodium vegetable broth
- 4-6 cups roughly chopped kale
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese, plus more for serving
- 1 pound fresh cheese tortellini
What You Do
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Remove from the heat and add to the bowl of your crockpot. Stir in the tomato paste, carrots, and celery.
2. To the crockpot, add the wine, broth, and a pinch of red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5.
3. During the last 15 minutes of cooking, stir in the kale, cream, parmesan, and the tortellini.
4. Serve the soup topped with additional parmesan and fresh oregano, if desired.
AMOTS Hacks: I made a couple of little tweaks to this recipe from what is shown here. I used spinach instead of kale, 2% milk instead of whole, and I added some shredded chicken to please my meat-eaters.
Have a great week!