Heat a couple swirls of olive oil in a stockpot over medium heat. Add onions and garlic, stirring frequently, about 2-3 minutes. Once onions and garlic are translucent; stir in broth, diced tomatoes, basil, and bay leaf and bring to a boil. Once boiling add the tortellini and kale and cook about 6 minutes, until tortellini is cooked through and the kale is wilted slightly. Add this point taste our soup to see if and salt and pepper is needed.
I like to top this with some freshly grated parmesan cheese and eat it with some crusty bread. YUM!
Calories: 217 Fat: 5g Protein: 9g Fiber: 5g Carbs: 34g