After three and a half years of careful masking, it happened: We got COVID. Of course, it was bound to happen, regardless of how vigilant we had been. My whole family was sick, but the worst bout was probably mine, which ended with hives and joints so swollen that I couldn’t make a fist, let alone hold a utensil.

Our friends and community were there for us from day one, dropping off (literal) gallons of chicken soup, lentil soup and pho. This kale and tortellini soup was the first thing I cooked when I was strong enough to stand on my own two feet and could hold a knife and spoon.

So many kind readers have told me they love this column, but would never dream of actually cooking the recipes. This soup may change that, because the bulk of it is based on opening cans and packages. I think of Sandra Lee’s Semi-Homemade cooking show every time I make this soup.

While I used the last of my CSA kale, onion and carrots, you can definitely use frozen kale, and buy pre-cut carrots and onions from the produce section to make things easier. I tend to use Better Than Bouillon and water for my stock, but feel free to use a box of veggie or chicken stock for easy lifting.

This soup is so comforting that I make a point of keeping cans of kidney beans and diced tomatoes in my pantry, and frozen kale in my freezer, so that I can whip up this soup if a friend nearby gets sick. If fresh tortellini is on sale, I’ll buy two packages - one for this soup and one for my picky 10-year-old who will eat cooked tortellini as long as there is no sauce in sight.

Ingredients:

Olive oil for the pot

One fresh onion, peeled and diced

Article continues after...

Yesterday's Most Read Articles

Northampton school budget: Tensions high awaiting mayor’s move

A rocky ride on Easthampton’s Union Street: Businesses struggling with overhaul look forward to end result

‘None of us deserved this’: Community members arrested at UMass Gaza protest critical of crackdown

Guest columnist David Narkewicz: Fiscal Stability Plan beats school budget overreach

More than 130 arrested at pro-Palestinian protest at UMass

Northampton’s lacrosse mom: Melissa Power-Greene supporting Blue Devils on and off the field

One fresh carrot, peeled and diced

About 3 cups of curly kale leaves, cleaned, stem removed, and chopped (This was approximately 4 stems of fresh kale)

One 32-ounce box of soup stock, vegetarian or chicken (choice is yours) or 4 cups water and Better Than Bouillon

One can kidney beans, drained and washed

One can diced tomatoes

One 9-ounce package of fresh, frozen or dry, cheese tortellini

Kosher salt

Directions:

Heat a large soup pot or Dutch oven (6 or 7 quart) over medium heat. Add the onions and carrots, and a sprinkle of kosher salt. Let the onion and carrots cook down for a little bit — you want the onions softened, which will take a good six or seven minutes. Make sure the onions and carrots don’t burn by stirring them with a wooden spoon every three or so minutes. The carrots probably won’t be softened at this point, but there will be more time for that to happen.

Add the canned goods, another pinch of salt, and stir.

Add the stock, and bring the soup to a boil, then down to a simmer. If you are using dry or frozen tortellini, add the tortellini to the boiling stock, then reduce to a simmer.

Taste the soup at this point to see if it needs any more salt. Mine always does.

Stir in the kale, and let the soup simmer for about six minutes.

Check to see if the carrots have softened by piercing them with a sharp knife.

If the carrots are soft, now add your fresh tortellini.

Do a salt check. Then do a carrot check.

The soup will be done when the carrots are soft, which will take about 45 minutes.

Molly Parr lives in Florence with her husband and two young daughters. She’s been writing her food blog, Cheap Beets, since 2010. Send questions or comments to molly.parr@gmail.com.