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Creamy Mushroom and Baby Kale Soup with Cheese Tortellini

Soup | February 10, 2016 | By


With all of the cold and the snow I have been in full on soup mode and my latest soup is this creamy mushroom and baby kale  soup with cheese tortellini. This soup is  pure comfort food, perfect for cold winter days.



Creamy Mushroom and Baby Kale Soup with Cheese Tortellini
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  1. 2 tablespoons  butter
  2. 8 ounces mushrooms, quartered or sliced
  3. 1 onion, diced
  4. 2 cloves garlic, chopped
  5. 1 teaspoon thyme, chopped
  6. 1/4 cup flour (rice flour for gluten free)
  7. 6 cups vegetable  sctock
  8. 8 ounces cheese tortellini
  9. 1/2 cup parmigiano reggiano (parmesan), grated
  10. 10 ounces baby kale
  11. 1/2 cup cream or milk
  12. salt and pepper to taste
  1. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10 minutes. Mix in the garlic, thyme and flour and cook, stirring, until the flour starts to turn a light golden brown, about 2-3 minutes. Add the broth and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes. Add the parmesan, let it melt, add the baby kale , let it wilt, add the cream, season with salt and pepper to taste. Serve immediately with  garlic crostini.
Now Your Turn
Georgia Bitay