DISCLAIMER: I was provided with a full-sized sample of OrganicGirl 100% Baby Kale in exchange for this blog post, but I was not provided with any other form of compensation. I’m grateful for the opportunity to sample their new product, and all opinions and thoughts in this post are my own.
Believe it or not, in this part of Wisconsin, we’re already gearing up to say GOODBYE to the autumn weather and hello to the frigid cold days of winter. The clocks will be turned back one hour tonight, leaving us with less daylight and more dreary looking days. Truthfully, unless you’re big into bundling up in jackets, shoveling yourself out from under 12 inches of snow, ice fishing, snowboarding, or building snowmen, Wisconsin winters can be a little bit depressing.
There’s one sure fire way to cheer up on the outside and warm up on the inside… SOUP!
This chicken and kale tortellini soup includes a seriously delicious (and healthy!) ingredient, 100% baby kale, from OrganicGirl.
If you ask me, I’ll tell you that not much goes better with a great bowl of soup than crusty sourdough bread and a crispy, crunchy salad. Using this baby kale made for a SUPER easy, delicious, and incredibly healthy dinner. I used it in the soup AND the salad!
The baby kale comes pre-washed (3 times!) so all you have to do is open up the clamshell container and it’s ready to use. Oh, and an extra kudos to OrganicGirl for using recycled plastic for their containers! I really like supporting companies that use sustainable practices. If you agree with my sentiment, check out this fabulous sustainability statement
I have to say that I’m a big fan of “baby” produce. I guess it’s true that great things come in small packages. I’ve eaten fully matured kale before and truthfully, I thought it tasted bitter. If I baked it into kale chips or otherwise cooked it, I suppose it wasn’t too bad, but I will never eat it raw again if I have baby kale as an option. It’s tender crisp and a lot less bitter than it’s “big brother”. If you’re a smoothie fan, definitely try using baby kale! It blends up SO much easier than regular kale does. There are no tough stems to remove… Just put your kale straight into the blender and make your green smoothie in a flash.
FOOD FACTS: KALE
Kale is a form of cabbage in which the central leaves do not form a head. It is closer to wild cabbage and can be found in purple and green. Kale is one of the healthiest vegetables
Use & Care
- Look for kale with firm, deeply colored leaves and moist stems. Kale should be wrapped in a damp paper towel, placed in a plastic bag and stored in the refrigerator crisper. It should not be washed before storing.
- Use in salads or prepare like spinach, steamed, braised or used in stir-fry. It is great in soups with beans or potatoes and is popular in cuisines all over the world.
- Extremely high in calcium and vitamin C.
Kale is available year-round
Now, let’s get down to some seriously delicious soup consumption, shall we?
- 1 Tablespoon olive or canola oil
- 1 yellow onion, peeled and diced
- 1 rib celery, thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 14 ounce can diced tomatoes, with juices
- 1 can prepared (not condensed) hearty tomato soup (I used Progresso)
- 3 cups chicken stock or broth
- 8 ounces (about 16 pieces) cheese tortellini
- 4 ounces grilled chicken, diced
- 7 ounces Organicgirl 100% baby kale (use the remaining kale to make a salad!)
- Heat oil in a large soup pot over medium heat. Add onion, celery, and carrot and saute for 2-3 minutes, until vegetables are softened. Add garlic, salt, and red pepper flakes and cook an additional one minute, stirring to prevent garlic from burning.
- Increase heat to medium high and add tomatoes, tomato soup, and chicken stock; Bring to a slow rolling boil, then add tortellini. Cook for 9 minutes, then add chicken and kale. Cook for another 3 minutes, or until kale has wilted and chicken is warmed through.