Source: dLife

A warm quick and easy tortellini soup with mushrooms and kale.

Servings

1 cup chopped leeks (or green onions and tops)
3 medium garlic cloves , minced
1 tbsp olive oil
3 quart low sodium vegetable broth
2 cup kale, chopped , coarsely
1 cup fresh mushroom slices
5 oz cheese filled tortellini (or mushroom or herb filled)
1 pinch salt , to taste (optional)
1 pinch white pepper
3 tbsp grated parmesan cheese, low sodium

1 In large pot or Dutch oven, heat olive oil over mediu. Add leeks and garlic, cook 5 to 8 minutes or until soft.
2 Add stock and bring to boil.
3 Add kale and mushrooms. Lower heat, cover, and simmer 5 minutes.
4 Add tortellini and simmer 7 minutes or until pasta is al dente. Sprinkle with salt, pepper and Parmesan cheese.