Spicy Beef Ravioli with Kale

A yummy way to eat some greens. Although, chop them pretty small if you want the kiddos to eat them!

My kids loved this soup - especially the tortellini! Nate ate the greens (surprise, surprise) and Anna spit them out (surprise, surprise!). Quick and easy and satisfying. Felt a bit healthier than just plain old pasta and sauce.

Ingredients:
1 Tbsp olive oil
1 cup diced onion
2 cloves garlic, minced
1 can diced tomatoes, undrained (14.5 oz) (I used most of a 28oz can)
1 2/3 cups beef broth (I used veg. broth - and more like 2.5 cups)
1/4 tsp. crushed red pepper (I used Tabasco sauce)
4 cups thinly sliced fresh kale
1 package (9oz) refrigerated beef ravioli (I used beef and cheese tortellini)
1 tsp oregano
Parmesan cheese for garnish

Directions:
1. Heat olive oil over medium heat. Add onions and garlic; cook about 3 min., or until tender, stirring occasionally.
2. Stir in undrained tomatoes, broth and red pepper; bring to a boil. Stir in kale, ravioli (tortellini) and oregano. Return to boiling; reduce heat.
3. Cover and let simmer 7 min. or until kale and ravioli (tortellini) are tender. Ladle into 4 shallow bowls and serve immediately. Garnish with cheese.

- from First magazine 12/28/09