Hearty Tortellini Soup

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Hearty Tortellini Soup
Adapted from keyingredient.com
Hearty Tortellini Soup

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

2

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

2

servings

Adapted from keyingredient.com

Ingredients

  • 2 2

    2 tablespoons olive oil

  • 2 2 1

    cups chopped yellow onion, about 1 large

  • 2 2 1

    cups chopped fennel bulb, about 1 large

  • 1/4 1/4

    1/4 cup minced fresh garlic

  • 2 2

    packages 2 (8-ounce) packages sliced cremini mushrooms

  • 2 2

    2 tablespoons unsalted tomato paste

  • 8 8

    8 cups unsalted vegetable stock

  • 4 4

    4 cups water

  • 1 1

    1 teaspoon freshly ground black pepper

  • 3/4 3/4

    3/4 teaspoon kosher salt

  • 2 2

    cans 2 (15-ounce) cans fire-roasted diced tomatoes, undrained

  • 2 2

    cans 2 (15-ounce) cans unsalted chickpeas, rinsed and drained

  • 6 6

    6 cups stemmed, chopped curly kale

  • 1 1/2 1 1/2 3-cheese

    1/2 (9-ounce) packages whole-wheat 3-cheese tortellini

  • 1 1/2 1 1/2

    1/2 tablespoons red wine vinegar

  • 1/3 1/3

    1/3 cup chopped fresh flat-leaf parsley

Directions

Directions Heat oil in a large Dutch oven over medium-high. Add onion, fennel, garlic, and mushrooms; cook 15 minutes or until liquid evaporates, stirring occasionally. Stir in tomato paste; cook 1 minute. Add stock, water, salt and pepper, fire roasted diced tomatoes and chickpeas; bring to a boil. Reduce heat and simmer 5 minutes. Stir in kale. Add tortellini. Cook 8 minutes or until tortellini are done. Remove pan from heat; stir in vinegar. Divide soup among 12 bowls; sprinkle with parsley. HOW-TO FREEZE: Cool soup completely. Once cool, add tortellini. Freeze flat in a large ziplock freezer bag for up to 2 months. THAW: Microwave soup in bag at MEDIUM (50% power) for 8 minutes or until pliable. REHEAT: Pour soup into a large Dutch oven; bring to a simmer over medium heat. Cook 25 minutes or until tortellini are done. Stir in red wine vinegar. Top with parsley.

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