Tortellini Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, diced
-
2
medium
carrots, chopped
-
1
bulb
fennel, diced
-
½
teaspoon
sea salt, plus more to taste
-
2
teaspoons
balsamic vinegar
-
2
cloves
garlic, minced
-
1
28-ounce can
diced tomatoes
-
3½
cups
vegetable broth
-
1
tablespoon
fresh thyme leaves
-
¼ to ½
teaspoon
red pepper flakes
The tortellini and greens
-
9 to 12
ounces
cheese tortellini, or vegan tortellini
-
5
cups
torn kale
For garnish
-
½
cup
chopped fresh parsley or basil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, fennel, salt, and pepper, and cook until the vegetables soften, about 8 minutes.
- Stir in the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes.
- Cook the tortellini in salted boiling water according to package directions until al dente.
- Add the tortellini and kale to the soup and simmer for 2 more minutes.
- Season to taste with additional salt and pepper, then serve with kale pesto and fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
600mg
Cholesterol
20mg
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