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.
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 1 mediumyellow onion (diced)
- 2 mediumcarrots (chopped)
- 1fennel bulb (diced)
- ½ teaspoonsea salt (plus more to taste)
- freshly ground black pepper
- 2 teaspoonsbalsamic vinegar
- 2garlic cloves (minced)
- 1can diced tomatoes
- 3 ½ cupsvegetable broth
- 1 tablespoonfresh thyme leaves
- ¼ teaspoonred pepper flakes
- 9 ouncescheese tortellini (or vegan tortellini)
- 5 cupstorn kale
- kale pesto
- ½ cupchopped fresh parsley or basil
Directions
- 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.