Tortellini-Pepperoni Soup
Asiago Toast
Ingredients
- 5 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (28-oz) can stewed tomatoes, chopped
- 4 cups water
- 3 cups chicken broth
- 2 tsp Italian seasoning
- ½ tsp pepper
- 1 (12-oz) pkg three-cheese tortellini
- 1 (6-oz) pkg pepperoni
- ½ (16-oz) pkg chopped kale
Instructions
- Preheat broiler. Cook garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant.
- Stir in tomatoes, water, broth, seasoning, and pepper. Bring to a boil; add tortellini, cover and simmer 12 to 15 minutes or until tortellini is tender.
- Meanwhile, arrange pepperoni on a baking sheet; broil 1 to 2 minutes or until crisp; cool slightly, and, if desired, coarsely chop.
- Gradually add kale to soup; cook 3 to 5 minutes or until tender. Garnish soup with pepperoni.
Side Dish Ingredients
- 1 (8-oz) French baguette, diagonally sliced
- 3 Tbsp olive oil
- ¾ cup freshly grated Asiago cheese
- 1 tsp pepper
- 2 Tbsp chopped fresh parsley
Side Dish Instructions
- Preheat broiler. Arrange bread on a baking sheet; drizzle with oil, and sprinkle with cheese and pepper.
- Broil 2 to 3 minutes or until bread is lightly toasted and cheese is golden. Sprinkle with parsley.
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