6-Serving Meal
Creamy-and-Cozy Tortellini Soup
serves 6
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Vegetarian
Chef
David Welch
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 6)
- 27 oz. Par-Cooked 5-Cheese Tortellini
- 8 fl. oz. Cream Sauce Base
- 12 oz. Halved Coin Cut Carrots
- 10 oz. Kale
- 4 oz. Shredded Parmesan Cheese
- 1½ oz. Flour
- 6 tsp. Mirepoix Broth Concentrate
- 4 Green Onions
- 4 Garlic Cloves
- 2 tsp. Poultry Seasoning
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates67g
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Net Carbs59g
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Fat23g
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Protein24g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem and coarsely chop thyme.
Stem kale and coarsely chop.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic. -
2 Cook the Vegetables
Place a large pot over medium-high heat and add 2 Tbsp. olive oil.
Add carrots and 1/4 tsp. salt to hot pot and stir often until slightly tender, 10-12 minutes.Add kale in batches (don't overflow pot) and stir occasionally until wilted, 2-3 minutes.Add white portions of green onions and garlic. Stir occasionally until fragrant, 30-60 seconds. -
3 Add the Broth
Add 1 tsp. thyme and flour to hot pot. Stir often until no dry flour remains.
Stir in 8 cups water, cream base, mirepoix base, poultry seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper until combined. Bring to a simmer.Once simmering, stir often until vegetables are tender and soup has slightly thickened, 10-12 minutes. -
4 Add the Tortellini
Add tortellini to hot pot and stir occasionally until al dente, 7-10 minutes.
Add 1/4 tsp. salt and half the cheese (reserve remaining for garnish). Stir often until combined, 30-60 seconds.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing soup with remaining cheese and green portions of green onions. Bon appétit!
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