Hello Fresh: Tortellini en Brodo (an Brodo translates into “in broth”). This was a light, yet filling dish, that I will definitely try again; you can use any filled pasta. Only 30 minutes!
- 9 oz Cheese Tortellini
- 1 pkt Vegetable Stock Concentrate
- 8 oz Brussels Sprouts
- 4 oz Kale
- 1 white Onion
- 2 cloves Garlic
- 2 oz Parmesan Cheese
- 1 tbls Olive Oil
- 5 c Water
- Salt & Pepper
Prep your ingredients: Trim the stems off the Brussels sprouts, peel off the outer leaves until there are no blemishes and leaves are tender, then halve, and thinly slice the Brussels sprouts into shreds.
I didn’t use the Kale, but if you did: remove the ribs and stems from the kale, then thinly slice the leaves.
Mince the garlic. Halve, peel, and finely dice the onion.
Heat a drizzle of oil in a large pot over medium heat. Add the onion to the pot and cook, tossing, for 4-5 minutes, until softened.
Add the Brussels sprouts and garlic to the pot and cook, stirring for another 5 minutes, until soft and translucent.
Pour 5 cups of water to the pot with the vegetable mixture, add the stock concentrate.
Bring to a boil, then add the kale and tortellini to the pot, stir. Cook for 5 minutes, until the tortellini and the kale are tender.
Sprinkle half the Parmesan cheese into the soup, stir.
Season with salt and pepper and serve the soup with the remaining Parmesan cheese on top.