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Ingredientes
- 1/2 c. chopped onion
- 4 oz. mushrooms, sliced
- 3-5 garlic cloves, minced
- 2 T. olive oil
- 1/2 c. dry red wine, such as Cabernet (I used Burgundy.)
- 1 qt. chicken or vegetable broth
- 3 c. chopped Italian tomatoes (I used a 28 oz. can of crushed tomatoes.)
- salt and black pepper
- 9 oz. fresh cheese tortellini
- 1 T. basil pesto (I used some basil paste from Gourmet Garden.)
- 5 oz. baby kale
- 1 c. grated Asiago cheese
View Full Recipe at Eliots Eats
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