loveandlemons5.0
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.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
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.
medium carrots, chopped2
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.
balsamic vinegar2 teaspoonsdiced tomatoes1 (28-ounce) can
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.
Kale Pesto
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