Daylight savings happened last Sunday, which means the darkness descends at around 4:30 in the afternoon these days. Which means my body thinks I need to go to bed around 6 pm. Should it really be called daylight savings if it’s dark when I wake up at 7 am, and dark again at 4:30 pm?
Anyway, all this dark cold weather makes me want to stay inside, snuggle up in a cozy sweater and drink tea all day. Let’s be real, it’s time to hibernate. In my opinion, there is no better food for this situation than a delectable homemade soup- it’s also easy to make, I promise.
I took a long-time favorite family recipe and made a few changes because I was feeling creative and had some extra kale lying around. It turned out delicious, so I thought I would share my new concoction! This soup is versatile- you can add any vegetables or herbs or spices that you desire. I can also imagine chicken or Italian sausage would be a delicious addition. Try some variations and let me know how you fare!
- 2 Tbs Olive Oil
- 1 Onion
- 3 cloves garlic, minced
- 4 cups chicken stock or vegetable broth
- 1 tsp dried oregano
- salt and pepper to taste
- dash of cayenne pepper
- 28 oz can diced tomatoes
- 8 oz can tomato paste
- 6-8 mushrooms, sliced
- 1 package frozen tortellini
- 2-3 cups chopped kale, stems removed
- ¼ cup fresh basil, loosely chopped
- 1 cup half and half cream
- grated Parmesan cheese
- Heat olive oil in large pot. Add chopped onion and minced garlic, and saute until tender.
- Add chicken broth, oregano, salt, pepper, cayenne, tomatoes, tomato paste, and mushrooms. Cover and simmer for 15 minutes.
- Add frozen tortellini and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until tortellini is fully cooked.
- Add kale and basil. After kale and basil have wilted, add half and half. Simmer covered for 5 more minutes.
- Serve topped with grated Parmesan cheese.
Enjoy! That’s all for now, happy hibernating!