Tuscan Tortellini Soup

1 cup onions, medium diced

1 tablespoon shallots, minced

2 cloves garlic, minced

5 cups crushed tomatoes

3 cups vegetable stock

4 cups or 4 oz kale, washed and chopped

10 oz cheese tortellni

1 cup heavy cream

1 Pinch red pepper flakes

¼ cup parmesan

2 tablespoons olive oil

Salt and pepper to taste


Heat olive oil in a medium stock pot over medium heat.  Add onions, shallots, and garlic and cook until the onions and garlic are caramelized.  Once they are caramelized, add crushed tomatoes, stock, and kale.

Bring to a simmer stirring frequently.  Add salt and pepper to taste.  Add cheese tortellini and cook until al dente, about 15-20 minutes.  

Finish with heavy cream and Parmesan.