Protein Boost | Rapido Chorizo, Fresh Tortellini, Kale & Roasted Pepper Soup
with Garlic Toast
Cooking time
15 minutes
Servings
2/4
Calories
1110 /serving
Power up on proteins! Add chorizo to your meal with our Protein Boost option. Give us our daily bread, for sure, just toast it and put some garlic butter on it, please! Dunking warm potato-scallion bun into the brodo, or broth, of this Italian-inspired soup is pure pleasure. It’s anchored with chubby, just-chewy, three-cheesy tortellini. The fresh pasta pockets share bowl space with pre-chopped kale and morsels of roasted pepper, while sun-dried tomato pesto gives the whole shebang a boost.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 120g Chopped kale
- 15ml Sun-dried tomato pesto
- 1 Roasted pepper
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 1 Gourmet potato-scallion bun
- 15ml Minced garlic
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Microwave
Large pan
Total Fat
49 g
Saturated Fat
17 g
Sodium
1660 mg
Total Carb
126 g
Sugars
13 g
Protein
45 g
Fibre
9 g
Preparation
Start the soup
In a medium pot, heat a drizzle of oil on medium-high. Add the pesto, spices, ½ the garlic and S&P. Cook, stirring frequently, 1 to 2 min., until fragrant.
Continue the soup
Roughly chop the roasted pepper. To the pot of pesto, add the roasted pepper and kale. Cook, stirring frequently, 1 to 2 min., until the kale begins to wilt. Add the demi-glace, 3 ½ cups water (double for 4 portions) and S&P; bring to a boil.
Finish the soup
To the pot of soup, add the pasta. Cook, stirring occasionally, 4 to 6 min., until al dente.
Cook the chorizo
In a large pan, heat a generous drizzle of oil on medium-high. Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the garlic toast
Meanwhile, in a small bowl, microwave 2 tbsp butter (double for 4 portions) and the remaining garlic, in 15 sec. increments, until melted. Warm the bun in the toaster. Spread with the garlic butter and cut into 1-inch sticks.
Finish & serve
To the pot of soup, add the chorizo; stir well. Divide the soup between your bowls. Serve the garlic toast on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
