Easy Cappelletti Soup With Kale: 20-Minute Meals
This easy cappelletti soup with kale is a fast dinner or lunch idea. Customizable to what you have to work with the chicken broth with vegetables is a delicious cappelletti pasta soup that offers a new spin on the Italian version. Ready in just 20 minutes it's the perfect meal for a busy weeknight.
Equipment
- Large Soup Pot
- measuring cup
- Implement To Stir
- knife *If Chopping Vegetables For Mirepoix Instead of Frozen
- Cutting board *See Above
Ingredients
Mirepoix Mix
- 1½ Cups Carrots Cut Up Fine Or Larger
- 1½ Cups Celery Sliced
- 1 Cup Onion Diced/Chopped
Making The Cappelletti Soup
- 4 Cups Mirepoix Mix
- 2 Tbsp Olive Oil
- 8 Cups Chicken Broth
- 6 Cups Black Kale Cut Up
- 1½ Lbs Cappelletti Frozen (700g)
Instructions
- In a large pot add the olive oil and heat on medium high.2 Tbsp Olive Oil
- Measure the mirepoix mixture in and sauté until soft. If using frozen cook until the mixture no longer has moisture evaporated.1½ Cups Carrots, 1½ Cups Celery, 1 Cup Onion
- Add the chicken broth and bring to a full boil on high heat.8 Cups Chicken Broth
- Reduce heat the medium-low and add the chopped black kale.6 Cups Black Kale
- Push kale under soup to get it to wilt evenly.
- Add the frozen cappelletti and simmer until cooked. Approximately 3-5 minutes.1½ Lbs Cappelletti
- Cappelletti will float when cooked. Remove one from pot and cut open to be sure it's cooked.
- Soup is finished. Enjoy!
Nutrition
Calories: 268kcalCarbohydrates: 35gProtein: 12gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 1026mgPotassium: 202mgFiber: 4gSugar: 5gVitamin A: 4538IUVitamin C: 15mgCalcium: 152mgIron: 2mg
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