I love KALE! I make deliciously kale baked chips, add in my smoothies or make beef and rice rolls; much like cabbage rolls, etc.

Needless to say, vegetarian kale soup is “must” in my family especially around this time of the year. Well, to be honest, I do make it all year round because I crave it! I know it sounds shocking, but it is true.

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Sometimes I would add smoked sausages, sometimes smoked meat/bones/ribs, but most of the time I make this hearty, earthy vegetarian version.

It is also very simple and light recipe, inexpensive, especially if you are on a tight budget, and guess what even though, Kale is all year round vegetable, it is actually in season during the winter time.

Eat more Kale now, because it is great for your body and mind, raw or cooked; in juices, salads, soups, and stews, etc.

The way I make my vegetarian kale soup may sound more like a stew, because of all the ingredients that I am using in the recipe, but that is why it is so rich in flavor.

Kale soup is done in less than 30 minutes and it tastes absolutely amazing. Last week I made it pretty early, because I am volunteering for a few hours in my boy’s elementary school, so to save the time I made it earlier before I left my house.

With that being said, I ate it at 9 am. Yep! It was a cold morning and it felt so good to eat it right away when it was piping hot.

I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe. Please, tag me on Instagram @sandraseasycooking if you make this recipe or any other from my blog. Thank you!

YOU MIGHT LIKE BACON AND KALE SOUP

Yield: Serves 4

Vegetarian Kale Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Vegetarian Kale Soup Recipe

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Ingredients

• 1 tablespoon Olive Oil
• 1/4 Onion, finely chopped
• 1 Celery Rib, sliced
• 1 large Carrot sliced
• 4 potatoes medium size, peeled and cubed
• 3 Cups Fresh Kale roughly chopped
• 4 Cups Vegetable broth (read notes)
• 2 Cups Water
• 1 Vegetable Bouillon Cube, preferably Organic
• Salt and Black Pepper to taste

Instructions

1. In a large pot, put oil with chopped onion and garlic; cook for a few minutes, stirring then add sliced carrot.

2. Peel and cube or quarter potatoes and add to the pot, stir, then add washed and chopped Kale.

3. Pour vegetable stock, water, add bouillon, season with salt and black pepper to taste, stir, cover and cook on medium high heat until potatoes are tender, and not falling apart, about 20 to 25 minutes.

4. Serve hot, or once it's cooled to room temperature pour into the fridge, safe container with a lid. It can be refrigerated for up to 2 days, but it is absolutely the best of it is eaten the same day.

Notes

Yes, you can add other vegetables! I recommend being up to 48 hr in the fridge because I never had this dish longer than 2 days, so I am sticking to what I know accorded by my own taste experience. It is true that it always tastes better when eaten right away.

Yes, you can use frozen Kale, even fresh or frozen Spinach and/or Collard greens is working very well with this recipe.

You can replace vegetable broth with just a water or chicken stock if you are not vegetarian. So, instead of adding 4 cups of vegetable broth you would add 4 cups of water or chicken/beef broth. Same goes for the Bouillon. You can add any that you have on hand.

Also, if I am adding only water and there is no broth of any kind for my soup, I like to add 2 Bouillon cubes and adjust the taste with salt and pepper.

Add smoked sausage or smoked neck bone would work wonders for this dish. (Link in this post is not paid link, I just want to show you visually what product I am referring)

Tortellini Soup with Italian Sausage Meatballs is a comfort soup at its best. Perfect for cold days, but we love it all year round.

This meal definitely feeds mia famiglia very well and on the budget, if I might add.

It’s rich, comforting, satisfying, a pinch spicy and a whole lot tasty. So, I have a question for you, what’s not to like?

You got cheese pasta aka tortellini, spicy meatballs, and magical broth with spinach. Not only that you will like the taste but the fact that it is super easy to prepare.

I do not think you will need more than 30 minutes even if you are going slower to make it.

Also, you can keep it in the fridge for up to 3 days without losing the taste.

However, in that case, I would add a splash of water if needed because it might get thicker.

I have made this one so many times and my family really likes it just the way it is.

Sometimes I would just saute Italian sausage ground meat or if I am feeling extra good I roll meatballs. I explained that part in the recipe below.

Now, if you do not eat meat you could replace it with mushrooms for extra umami. Perhaps a few different kinds just to have options.

Tap here for soup recipes

In my recipes, there is always an alternative. Not all of us like or eat everything so I understand it very well.

Mushrooms will always be an excellent meat replacement as well as beans so just experiment.

I hope you try making this tasty Tortellini Soup with Italian Sausage Meatballs. If you do make it, please tag me on social media or Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Cooking!

You Might Like These Recipes:

BEEF GOULASH STEW

PEAS AND CHICKEN SOUP

ROASTED TOMATO SOUP

VEGETARIAN KALE SOUP

CREAM OF MUSHROOM SOUP

Yield: SERVE 6

Tortellini Soup with Italian Sausage Meatballs

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Delicious and easy recipe for Tortellini Soup with Italian Sausage Meatballs

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Ingredients

• 1 tablespoon olive oil
• 1 pound ground Italian sausage,
• 1/2 cup diced onion about 1/2 medium-sized onion
• 2 celery ribs, chopped
• 1 tablespoon minced garlic
• 28 ounces canned tomatoes (crushed or use tomato sauce)
• 32 ounces chicken broth
• salt and pepper to taste
• 1 teaspoon basil
• 1 teaspoon parsley
• 1 pack frozen spinach (I use cream of spinach sometimes) or 2 cups of fresh
• 9 ounces frozen cheese tortellini
• 1/2 cup heavy whipping cream

Instructions

1. I like making smaller meatballs from Italian sausage meat, but you do not have to at all. Also, you can get one in a casing like links, just peel it off. Whatever is easier for you.
2. Brown all the meatballs (or Italian sausage meat) then take them out on the pot. you can brown them in batches or use wide enough pot to fit all.
3. In the same pot, add onion, celery, garlic and cook for 4-5 minutes at medium-high temperature.
4. Add tomato (crushed or sauce), chicken broth and season it to taste. Add herbs and spinach.
5. Cook until boils then add Italian sausage meatballs back in the soup.
6. Add frozen tortellini and cook until the cheese tortellini are cooked. They will start to float.
7. Add heavy cream, but it's not necessary. It tastes just as good without it. Taste and see if you need more seasoning.

Notes

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Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy.

Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family.

I just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.

Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.

Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.

Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.

Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.

With that being said, my kids’ love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?

Anyhow, I tried to carefully write a detailed recipe in the recipe card.

If you see any possible mistakes, which unfortunately happens from time to time, do not hesitate to contact me or leave me a comment.

I try my best to read it through a couple of times, but typos do happen.

Tap here for more pizza recipes

I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.

As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.

Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavour.

You can and you should personalize your pizza however you want.

Happy Baking!

Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

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EASY TUNA PIZZA

EASY S’MORES SWEET PIZZA

TOAST PIZZA ROLL

SUPREME BREAD PIZZA

PEPPERONI PIZZA ROLLS (CALZONE)

THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

VEGETABLE HUMMUS PIZZA

Yield: 2 Pizzas

Pepperoni and Burrata Pizza with Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Wait Time: 10 hours

Total Time: 10 hours 30 minutes

Pepperoni and Burrata Pizza with Pesto; flavorful and delicious pizza that you will love.

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Ingredients

• 1 cup of warm water (240ml), a splash more if needed
• 1 envelope active dry yeast (1/4 oz/21g)
• 2 teaspoons sugar (8g)
• 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
• 4 cups bread flour (480g), all-purpose works well too
• 3 teaspoons salt (17g)

Pizza Toppings for 1 pizza

• 1/2 pack Mini pepperoni or regular size
• 4 ounces Mozzarella cheese, shredded
• 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
• 2 to 3 tablespoons basil pesto

Garnish

• Fresh cherry tomatoes split in half
• Fresh basil

Instructions

Pizza Dough Prep:

1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
3. Pour water with yeast and sugar in the flour.
4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
6. Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
7. Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
8. Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
9. Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.

Baking time:

1. Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
2. When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
3. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
4. At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
5. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
6. Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.

Topping:

1. Shred your own mozzarella block, and add pepperoni.
2. Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
3. Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
4. Rip apart burrata with your hands, then pull the pizza out for a few seconds.
5. Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
6. Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
7. Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
8. While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.

Notes

I really love this combination, however, you can always costume make and build your pizza with toppings that you like.

When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.

You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.

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