30 minute Tuscan Tortellini with Kale and Artichokes

The Tuscany region of Italy is known for it's olive oils, pecorino cheeses and their red wines. They also use lots of tomatoes and cannellini beans in their dishes. I decided to make a dish with these items and a few others. It's a quick and easy one pot meal that is ready in under 30 mins and good for you. What more can you ask for on a busy weeknight?!

Ingredients

• 3 TBS extra vergin olive oil
• 1- 12 oz bag of frozen tortellini- thawed
• 1- onion sliced thinly
• 1 tsp of Italian herbs
• 1- 9oz package of frozen artichoke hearts- thawed (optional- if you don't like artichokes skip them)
• 1- 15 oz can of cannellini beans or white kidney beans- drained and rinsed
• 1- 14.5 oz can of diced or crushed  tomatoes  with Italian Herbs
• 1- 10-14 oz bag of pre-washed, pre-trimmed Kale 

Directions

1. In a really large pan, over medium to medium high heat add 1 1/2 TBS of the olive oil and the thawed tortellini and brown them slightly.
2. Remove tortellini from pan and set aside. 
3. Add the remaining oil and the onions to the pan and saute the onions until translucent and slightly browned. 
4. Add the garlic and Italian Herbs and saute for 20 seconds. 
5. Add the kale, tomatoes, cannellini beans and the artichokes to the pan and stir for 1 minute
6. Add the tortellini and stir to combine. 
7. Continue to stir until kale is cooked about 1-2 mins more. 
8. Remove from heat and serve!