Chorizo, Portobello, Tortellini Soup

A big bowl of comfy.

This soup is backed with rich meaty flavor and is the perfect thing to simmer on the stove on a cold day.

What You’ll Need:

• 1 lb chorizo (ground)

• 2 portobello mushrooms, chopped

• 3 carrots, peeled & diced

• 1 large yellow onion, diced

• 2 Serrano peppers, diced

• 2.5 boxes of chicken stock

• 2 TBSP balsamic vinegar

• 1 TBSP Worcestershire

• 4 cloves of garlic, minced

• Lots of Italian seasoning blend spices

• Granulated garlic (lots too)

• 6 oz can tomato paste

• 28 oz can San Marzano tomatoes

• 1 chicken bullion cube

• Lots and lots of chopped kale, stems removed

• Cheese tortellini

• Shaved parmesan (garnish)

• Fresh basil leaves (garnish)

• Salt & pepper, & red pepper flakes to taste

How to make it:

1. Brown chorizo in a large Dutch oven, remove & set aside

2. Add onion, carrots, and peppers to Dutch oven with a little EVOO, cook till onions are translucent, 8-10 min

3. Add Italian seasoning & granulated garlic, stir to coat veggies

4. Add munched fresh garlic & portobellos, cook 3-5 min

5. Add tomato paste & San marzanos, stir

6. Add Worcestershire, balsamic vinegar, chicken stock, & bullion cube

7. Cook 1-2 hours

8. Add chopped kale, cook 15 min

9. Add tortellini, cook 10-20 min (10 min of fresh tortellini, 20 min of frozen)

10. Serve with shaved parmesan & fresh basil