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Recovery Soup

Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

  • 2 cups diced protein of choice (this time I made it with leftover barbecued chicken, but we also love it with sausage from Haanover View Farms - find them at the Memorial Center Farmers Market on Sundays)
  • olive oil
  • 1 medium onion
  • 3 tbsp tomato paste
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tbsp dried oregano
  • 1 liter veggie broth
  • 1 package pre-made tortellini (again, you can sub in whatever noodle you prefer)
  • 3 cups kale
  • 1/4 cup milk or cream

Instructions

  1. Prepare your protein ahead of time, or brown it in a soup pan over medium heat with a generous drizzle of oil. Large dice your onion. Shred your kale into medium to large pieces, removing the stems.

  2. If you didn't do so in step 1, head a large drizzle of olive oil in a soup pot. Add in your onion, cooking for 2-3 minutes until translucent.

  3. Stir in your tomato paste and spices, cooking over medium heat for another 2 minutes until fragrant.

  4. At this stage, add in your pre-cooked protein if you're working with that. Add the broth to the pot and bring to a boil.

  5. Add the tortellini and reduce heat - allow to simmer for 7 minutes (or time according to package directions of the noodle of your choosing).

  6. Stir in the kale for the last 2 minutes of cooking.

  7. Remove from heat and add your dairy, stirring well.

  8. Optional: garnish with large parmesan shreds, a drizzle of olive oil, or fresh herbs of your choice!