Vegetable Tortellini Soup
Recipe and images by: Aberdeens Kitchen
INGREDIENTS
10 ounces three cheese tortellini
1 tablespoon extra virgin olive oil
4 cups kale, roughly chopped
1/2 yellow onion, diced
2 celery ribs, halved and thinly sliced
2 carrots, quartered and thinly sliced
4 cloves garlic, minced
30 ounces canned diced tomatoes
1 tablespoon tomato paste
1/4 cup red wine
5 cups vegetable broth
1 cup milk
1 teaspoon Italian seasoning
1/4 cup fresh basil + extra for garnish
Coarse salt, fresh ground black pepper to taste
For entire recipe: Aberdeens Kitchen










