Chef Megan Mitchell

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Cheese Tortellini and Kale Soup with Roasted Cauliflower

  • Complexity: medium
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Cheese Tortellini and Kale Soup with Roasted Cauliflower

Ingredients

  • 1 medium head cauliflower, cut into 1-inch florets
  • Grapeseed oil, for drizzling
  • Salt and pepper, to taste
  • 8 cups low sodium chicken stock
  • 4 cups water
  • 4 large green onions, thinly sliced
  • 1 parmesan rind (if you have it on hand)
  • 2 bunches curly kale, stems removed and torn into 2-inch pieces (about 8 packed cups)
  • 9 ounces fresh cheese tortellini
  • Freshly grated parmesan cheese, for sprinkling

Directions

  1. Preheat oven to 400℉.

  2. Place the florets on a baking sheet and drizzle with grapeseed oil. Sprinkle with salt and pepper then toss. Roast for 15 minutes. After 15 minutes, toss and roast for another 5 minutes.

  3. While the cauliflower cooks make the soup.

    In a medium stock pot or Dutch oven pour in the chicken stock and water and bring up tp heat over medium. Add in the green onions, kale and parmesan rind. Cook, on a low simmer for 15 minutes.

  4. Add in the tortellini and cook for 10 minutes. Next add in the roasted cauliflower and taste for seasoning adding salt and pepper if needed.

  5. To serve ladle into a bowl and sprinkle with freshly grated parmesan cheese and black pepper.

    Recipe Courtesy of Megan Mitchell

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