Tortellini and Kale Soup

IMG_3177Leave it to me to get a horrible cold in the summer.  Sore throat, congestion, and a raspy voice that sounds anything but sexy (more like chain smoker meets kermit the frog!) are all symptoms I would expect in the dead middle of winter, not in the heat of the summer.  Working with the kiddos at the hospital and at nannying has officially caught up to my usually strong immune system and I feel like sh*t.  Unfortunately, life never got the memo that my body has been hit with what feels like the plague, and a week full of meetings, workouts, and the obligatory work have left a small amount of time for R&R.  What’s a girl to do? Wish my momma was here!  While she is all the way in New Hampshire, the next best option was to recreate the soup she would always make in a pinch.  With leafy greens, bright carrots, and soothing broth this soup fed both my soul and healed my cold (corny I know!)


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  • 1 tbsp olive oil
  • 1 tbsp. dried basil
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tbsp thyme
  • 1 shallot, thinly sliced
  • 1 1/2 cups of chopped carrots
  • 2 cups of baby kale, roughly chopped
  • 4 cups of organic, low sodium chicken broth
  • 1 package of whole wheat tortellini, about 2 1/2 cups
  • 4 tbsp parmesan cheese
  • Servings: 4
  • Difficulty: easy


  • Heat the olive oil over medium heat in a medium sauce pan
  • Add the herbs and saute for one minute
  • Add the shallots and carrots and saute for 3-5 minutes, until shallots are tender and carrots begin to become tender
  • Add the chicken broth and bring to a boil
  • Reduce to a simmer and add the kale
  • Let simmer for 20 minutes, until carrots are fully tender
  • Add the tortellini and cook until they begin to float and are cooked through
  • Ladle into bowls and top each with parmesan cheese
  • Feel better!


  • Calories:  323
  • Carbohydrates:  39 grams
  • Protein:  19 grams
  • Fat:   11 grams

*if this soup does not help in curing your cold, a call to your mother always helps!

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