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breakfast

Tortellini Soup

On a cold night, this tortellini soup recipe will be your best friend! Packed with fresh veggies and pasta, it's warming, flavorful, and easy to make.

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. 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.
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