Servings 6 servings
Ingredients
- 1 (5-oz.) wedge Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 oz. Brussels sprouts, trimmed and thinly sliced
- 8 cups chicken or vegetable stock
- 9 oz. refrigerated tortellini of choice
- 2 cups shredded kale leaves
- 1 tablespoon fresh lemon juice
- Homemade or store-bought pesto, for serving
Instructions
- Using a vegetable peeler or cheese grater, shred 1/2 cup Parmesan cheese and set it aside. Reserve the rind.
- In a large heavy-bottomed stock pot set over medium-low heat, add the olive oil and onions. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
- Add the Brussels sprouts and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the chicken stock and Parmesan cheese rind. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini and cook until the tortellini are tender, about 7 minutes.
- Turn off the heat, then immediately stir in the kale and lemon juice. Taste and season the soup with salt and pepper. (If the Parmesan rind hasn’t fully melted, discard it from the soup.)
- Divide the soup into serving bowls. Garnish with reserved Parmesan cheese and pesto.
Notes
- A swirl of pesto on top takes this soup over the top! Try it with my Homemade Basil Pesto for the freshest flavor.
- To store: Store leftovers in the fridge for up to 4 days.
- To freeze: Freeze the broth and veggies (without the pasta) for up to 3 months, then add fresh tortellini when reheating.
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