Prevent your screen from going dark while cooking
Ingredients:
- 2 tbs olive oil
- 1 tbs Butter Salted
- 1 large Onion Diced
- 4 large Garlic cloves Minced
- 2 cups Kale Shredded
- 1 28oz Can crushed tomatoes
- 1 L Vegetable or chicken stock
- 1 cup Water
- 1 large Parm rind Optional
- 1 12oz Pack stuffed tortellini
- 6 large Basil leaves Sliced thin
- 1 cup Heavy Cream
- 1 large Rotisserie Chicken Pulled
- Salt, pepper and chili flake to season
Instructions:
- In a large pot over medium heat, sauté your onions and garlic in olive oil and butter, until translucent.
- Next toss in your kale and sauté it down.
- Once your kale is soft and tender, add in 28oz of crushed tomatoes, stock and water. Bring to a boil and add in your parm rind (optional).
- Once your pot is at a boil, add in 12oz of tortellini and your sliced basil.
- Turn your heat down and add in one cup of heavy cream and a full rotisserie. Allow all these ingredients to become friends and slowly bubble away until the pasta is fully cooked, about 7-8 min.
- Season to taste with Kosher salt, black pepper and chili flakes and serve with lots of shaved parmesan.