Name: Tortellini Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion (diced); 2 medium carrots (chopped); 1 fennel bulb (diced); ½ teaspoon sea salt (plus more to taste); Freshly ground black pepper; 2 teaspoons balsamic vinegar; 2 garlic cloves (minced); 1 (28-ounce) can diced tomatoes; 3½ cups vegetable broth; 1 tablespoon fresh thyme leaves; ¼ to ½ teaspoon red pepper flakes; 9 to 12 ounces cheese tortellini (or vegan tortellini); 5 cups torn kale; Kale Pesto; ½ cup chopped fresh parsley or basil

Tortellini Soup

This vegetarian tortellini soup is healthy, comforting, and easy to make! For a vegan variation, substitute your favorite vegan tortellini. I like the Kite Hill brand.

50 min total 10 min prep 40 min cook 4

Instructions

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1 Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
2 Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
3 Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
4 Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
5 Serve in bowls with scoops of kale pesto and fresh parsley for garnish.

Tortellini Soup

Ingredients

Instructions

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