Cheese Tortelloni in Broth with Brussels Sprouts and Kale

This classic Italian soup, known as tortelloni en brodo, is pure comfort in a bowl. Featuring tender cheese tortelloni swimming in a savory vegetable broth with shredded Brussels sprouts and kale, it’s a simple yet satisfying dish that warms the soul.

Traditionally served during Christmas in northern Italy, this recipe is easy enough for any weeknight. The key is using quality ingredients: a flavorful broth, fresh greens and plenty of Parmesan cheese.

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Ingredients

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the Brussels sprouts, then halve lengthwise through the stem and thinly slice into shreds. Remove and discard the ribs and stems from the kale, then thinly slice the leaves. Mince or grate the garlic. Halve, peel and finely dice the onion.
2. Melt 1 tablespoon butter in a large pot over medium heat. Add the onion and cook, tossing, until softened, about 4-5 minutes.
3. Add the Brussels sprouts, garlic and a drizzle of olive oil to the pot. Cook, tossing, until soft and lightly browned, 4-5 minutes.
4. Add 5 cups water and the stock concentrates to the pot. Bring to a boil.
5. Once the broth is boiling, stir in the kale and tortelloni. Cook until the kale has softened and the tortelloni are tender, 4-5 minutes. Season generously with salt and pepper.
6. Divide the tortelloni, greens and broth among bowls. Sprinkle with Parmesan cheese and serve.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Just add them directly to the boiling broth and cook according to package directions.

How can I make this recipe vegetarian?

The recipe is already vegetarian. For a vegan version, use vegan tortelloni and omit the Parmesan.

Can I prepare this soup ahead of time?

The broth and vegetables can be prepared a day ahead. Cook the tortelloni just before serving to keep them from getting mushy.