Recipe Background
Tony's Tortellini Soup is cozy and simple, ideal for autumn gatherings.
The first time I made this tortellini soup, I was visiting my Uncle Tony at his rustic cabin tucked away in the Catskill Mountains. Autumn had painted the trees with vibrant hues, and the crisp air promised the change of seasons. Tony, a retired chef, was celebrating his 30th wedding anniversary with a casual family weekend. On the morning of the big lunch, I found him perusing his pantry filled with jars and cans reminiscent of a time gone by. Out came a can of white kidney beans and a package of frozen tortellini from his freezer. "When in doubt, start with what you have," he advised with a twinkle in his eye.
In that cozy kitchen, I learned the art of simplicity. We began by warming up some olive oil in his oversized, cast-iron pot. Tony handed me a medium onion. "Chop it fine, the way your mom taught you," he said. As my eyes watered, the onion's sizzle filled the air, harmonizing with the scent of garlic soon added. The magic happened with chicken broth, a hearty addition that absorbed the seminal essence of kale. Uncle Tony always preferred boiling the broth vigorously before settling it into a gentle simmer which ensured the kale would soften perfectly. A chef-y tip he shared was to always drain and rinse the beans, allowing the flavors to meld while avoiding sogginess.
As we served the finished masterpiece, topped with generous shavings of parmesan, I reveled in the warmth it brought the room. The soup, simple yet layered with flavor, had become our family's latest tradition—a humble homage to both Tony's expertise and his endless love for those around him.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 7 cups chicken broth
- 1 (12-ounce) package frozen chopped kale
- 8 ounces frozen tortellini
- 1 (15.5-ounce) can white kidney beans drained and rinsed
- black pepper to taste
- 1/4 cup parmesan cheese shredded, for topping
Directions
- In a large pot over medium-high heat, add the olive oil.
- Add the onions to the hot oil and cook, while stirring, until tender, about 4-6 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the broth and the kale and stir to combine.
- Bring the broth mixture to a boil.
- Reduce the heat to medium-low and simmer until the kale is very tender, about 15 minutes.
- Add the tortellini and cook until al dente, about 10 minutes.
- Add the beans and cook, while stirring, until heated through, about 2 minutes.
- Taste the soup for seasoning and add the black pepper, as needed.
- Serve topped with the parmesan cheese.
×