Kale Tortellini Soup
Ingredients
- 1 tbsp. grapeseed oil or preferred oil for sauteing
- 2 large cloves garlic, minced
- 1 tbsp. dried red chili flakes
- 5 cups good quality vegetable stock
- 14 ounces chopped tomatoes with their liquid or tomato passata
- 3/4 of a pound rough chopped kale – tough stems removed
- 8 ounces fresh or frozen cheese tortellini
- 1 tbsp. good quality pesto
- salt and fresh ground black pepper, to taste
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