Tortellini Soup

Tortellini Soup

from loveandlemons.com
50 min

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

Directions

  1. 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. 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. 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. 4

    Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.

  5. 5

    Serve in bowls with scoops of kale pesto and fresh parsley for garnish.