RO*TEL Across America Recipe Contest - Rustic Tortellini Soup with Lacy Parmesan Crisps

Rustic Tortellini Soup with Lacy Parmesan Crisps

by Angela from IN

A hearty flavorful soup perfect for a light meal.

AVERAGE RATING

Category

Soup/Stew/Chili

Prep Time

45 minutes

Servings

10

Recipe Ingredients

Soup
2 Tablespoons olive oil
1 cup diced onion (about 1 medium onion)
4 garlic cloves minced
1 16 ounce package fully cooked smoked sausage, sliced into 1/4 inch medallions
2 tablespoons fresh thyme
12 cans canned chicken broth
1 10 ounce can Ro*Tel Original Diced Tomatoes and Green Chilies
5 cups chopped fresh kale
2 15 ounce cans cannelloni beans, rinsed and drained
1 9 ounce package cheese tortellini
Lacy Parmesan Crisps

Lacy Parmesan Crisps
1 cup coarsely grated Parmesan cheese

Directions

For the soup:
Heat oil in a heavy large pot over medium-high heat. Add onion and garlic and cook until just soft, stirring, 2-3 minutes. Add sausage and thyme and cook until sausage is starting to brown, stirring occasionally, about 12 minutes.
Meanwhile, prepare the Lacy Parmesan Crisps.
Add broth and Ro*Tel Original Diced Tomatoes and Green Chilies to the soup and bring to a boil. Stir in kale and cannelloni beans. Reduce heat to low and simmer until kale is wilted, about 5 minutes. Add tortellini to soup. Simmer until tortellini is just tender, about 5 minutes.
To serve, ladle the soup into bowls and top with lacy parmesan crisps.

Lacy Parmesan Crisps:
Preheat oven to 375. Line a large baking sheet with a nonstick silicone liner. Place 1 tablespoon of cheese 3 inches apart onto the baking sheet. Flatten the top of each mound of cheese with the back of a spoon so they are flat and not mounded in the center. Bake for approximately 7 minutes or until the cheese just begins to turn golden brown. Transfer the crisps to a flat surface to cool. Makes approximately 10 crisps.