Tortellini en Brodo

🥘 Ingredients

• brussels sprouts (shredded)
  8 oz
• cheese tortelloni
  12 oz
• garlic (minced)
  3 cloves
• kale (thinly sliced leaves)
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  2 oz
• pepper
  1 tsp
• salt
  1 tsp
• veggie stock concentrate
  2 unit
• yellow onion (diced)
  1 unit

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Trim, halve, and thinly slice brussels sprouts . Remove ribs and stems from kale . Mince garlic . Halve, peel, and finely dice yellow onion .

   brussels sprouts: 8 oz (shredded), kale: 1 unit (thinly sliced leaves), garlic: 3 cloves (minced), yellow onion: 1 unit (diced)
2. 

   2

   Heat a drizzle of olive oil in a large pot over medium heat. Add onions and toss until softened ⏱️ 5 minutes .

   olive oil: 2 tbsp
3. 

   3

   Add brussels sprouts and garlic, and toss until soft and slightly caramelized ⏱️ 5 minutes .
4. 

   4

   Add 5 cups water and veggie stock concentrate . Bring to a boil.

   veggie stock concentrate: 2 unit
5. 

   5

   Once boiling, add kale and cheese tortelloni . Cook until tender ⏱️ 5 minutes . Season to taste with salt and pepper .

   cheese tortelloni: 12 oz, salt: 1 tsp, pepper: 1 tsp
6. 

   6

   Serve divided between bowls with a generous sprinkling of parmesan cheese .

   parmesan cheese: 2 oz