Leftover Easter ham? Kale runneth over the garden? Or you just scooped up some BOGO tortellini packs? The delicious predicament of all three? No worries, I’ve got you.
To put our leftover ham and BOGO tortellini to work, we let the garden inspire us. The first stop: the poblano patch. This past year, we’ve had poblano peppers coming out of our ears. One plant grew up and over the tomato cage next to it. It’s March now and the plants survived the winter fine, producing continuously. They didn’t even blink at the few upper 30s and 40 degree nights we had.
Today we picked three to put in our soup, but they are much smaller than store bought peppers. Smaller even than they appear in this photo, as they are in the hands of a three year old!
The next stop in the garden was the greens bed for several stalks of Red Russian kale.
Inside, we raided the fridge for half an onion and four carrots. Chicken broth, canned tomatoes, and herbs de provence from the pantry completed our ingredient gathering.
Now you see how petite our peppers are…
Tortellini Soup with Ham & Kale
1 cup carrots, chopped
2 cups onions, chopped
1 small store bought poblano pepper (or 3 Bebop grown), chopped
2 cups kale, chopped
2 cups ham, diced
6 cups chicken broth
28 oz can diced tomatoes with juice
1 tsp herbs de province
10 oz frozen cheese tortellini
- Heat a little olive oil in a large pot over medium. Sauté the onions, carrots, and peppers until the onions start to brown, about 10 minutes.
- Add chicken broth, tomatoes, and herbs. Bring to a boil, lower heat, and simmer until the carrots are tender, about 15 minutes.
- Add the tortellini and cook 5 minutes until soft.
- Stir in the ham and kale. Season with salt and pepper to taste.