Tortellini Soup
This comforting Tortellini Soup is healthy and easy to make, perfect for a cozy dinner.
Equipment
- Le Creuset Dutch Oven
Ingredients
Soup Ingredients
- 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
- Freshly ground black pepper
- 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
- 9 to 12 ounces cheese tortellini or vegan tortellini
- 5 cups torn kale
- Kale Pesto
- ½ cup chopped fresh parsley or basil
Instructions
Cooking Instructions
- 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.
- Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
- 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.
- Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
- Serve in bowls with scoops of kale pesto and fresh parsley for garnish.
Notes
For a vegan variation, substitute your favorite vegan tortellini. Kite Hill brand works well.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1.5gMonounsaturated Fat: 8gSodium: 700mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 30IUVitamin C: 40mgCalcium: 15mgIron: 20mg
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