Tortellini Soup
Full of veggies and tortellini, it doesn’t get much better than this. Warm, cozy, and nutritious
how to make your own:
What you’ll need:
1 yellow onion, diced
2-3 carrots, peeled & diced
2-3 celery stalks, diced
2 garlic cloves, crushed
1 can diced tomato (14.5 oz)
32 oz chicken broth
1-2 sprigs of fresh rosemary, oregano, & thyme
2 handfuls of collard greens, roughly chopped (see note)
2 eggs
¾ cup milk of choice (I used almond)
½ cup parmesan, shredded
s&p
What you'll do:
Heat olive oil in a large pot, saute onions, carrots, and celery 2-3 minutes.
Add garlic and continue to saute for 1-2 minutes, stirring frequently.
Add tomatoes with juice, broth, fresh herbs & parmesan rind. Raise heat and bring to a boil.
Cover and lower heat to medium. Cook with lid on for 10-12 minutes.
While soup is cooking, create your egg mixture by adding eggs to milk of choice, and beating them until incorporated. Add parmesan, salt and pepper and stir.
After about 10 minutes, add your greens to the soup, stir, and cover.
Add your egg mixture to the soup when the greens have softened, about 5-8 minutes. Pour the egg mixture into the pot, and stir vigorously until the egg is cooked you will see little pieces of egg white in the soup. (see note)
Soup is ready to eat, you can top it off with some parmesan, black pepper, or crushed red pepper for heat.
Enjoy!
Full instruction video here
